The objective of this paper was to investigate the effect of dextran gel on preparation of nano-liposomes loaded with ginkgolide. During preparation, Sephadex G75, G50 and G25 were added in the aqueous phase respectively. From the experiment, nano-liposomes prepared by dextran gels were found spherical and smooth. The result indicated that aperture of dextran gels were narrower, particle size of nano-liposomes was smaller (207.13 similar to 89.16 nm) and zeta potential was greater (-36.2 similar to -29.5 mV) in more negative. The study also revealed that differences of the entrapment efficiency and drug loading among the three types of nano-liposomes were not significant. In vitro drug release test demonstrated that nano-liposomes had a better controlled release. To conclude, by using dextran gel in the preparation of nano-liposome loaded with ginkgolide, the particle size could be effectively controlled and the drug stability could be improved.
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Chinese Univ Hong Kong, Food & Nutr Sci Programme, Dept Biochem, Shatin, Hong Kong, Peoples R ChinaChinese Univ Hong Kong, Food & Nutr Sci Programme, Dept Biochem, Shatin, Hong Kong, Peoples R China
Chen, Zhen-Yu
Peng, Cheng
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Chinese Univ Hong Kong, Food & Nutr Sci Programme, Dept Biochem, Shatin, Hong Kong, Peoples R ChinaChinese Univ Hong Kong, Food & Nutr Sci Programme, Dept Biochem, Shatin, Hong Kong, Peoples R China
Peng, Cheng
Jiao, Rui
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Chinese Univ Hong Kong, Food & Nutr Sci Programme, Dept Biochem, Shatin, Hong Kong, Peoples R ChinaChinese Univ Hong Kong, Food & Nutr Sci Programme, Dept Biochem, Shatin, Hong Kong, Peoples R China
Jiao, Rui
Wong, Yin Mei
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Chinese Univ Hong Kong, Food & Nutr Sci Programme, Dept Biochem, Shatin, Hong Kong, Peoples R ChinaChinese Univ Hong Kong, Food & Nutr Sci Programme, Dept Biochem, Shatin, Hong Kong, Peoples R China
Wong, Yin Mei
Yang, Nan
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Chinese Univ Hong Kong, Food & Nutr Sci Programme, Dept Biochem, Shatin, Hong Kong, Peoples R ChinaChinese Univ Hong Kong, Food & Nutr Sci Programme, Dept Biochem, Shatin, Hong Kong, Peoples R China
Yang, Nan
Huang, Yu
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Chinese Univ Hong Kong, Dept Physiol, Shatin, Hong Kong, Peoples R ChinaChinese Univ Hong Kong, Food & Nutr Sci Programme, Dept Biochem, Shatin, Hong Kong, Peoples R China
机构:
Chinese Univ Hong Kong, Food & Nutr Sci Programme, Dept Biochem, Shatin, Hong Kong, Peoples R ChinaChinese Univ Hong Kong, Food & Nutr Sci Programme, Dept Biochem, Shatin, Hong Kong, Peoples R China
Chen, Zhen-Yu
Peng, Cheng
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Chinese Univ Hong Kong, Food & Nutr Sci Programme, Dept Biochem, Shatin, Hong Kong, Peoples R ChinaChinese Univ Hong Kong, Food & Nutr Sci Programme, Dept Biochem, Shatin, Hong Kong, Peoples R China
Peng, Cheng
Jiao, Rui
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Chinese Univ Hong Kong, Food & Nutr Sci Programme, Dept Biochem, Shatin, Hong Kong, Peoples R ChinaChinese Univ Hong Kong, Food & Nutr Sci Programme, Dept Biochem, Shatin, Hong Kong, Peoples R China
Jiao, Rui
Wong, Yin Mei
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h-index: 0
机构:
Chinese Univ Hong Kong, Food & Nutr Sci Programme, Dept Biochem, Shatin, Hong Kong, Peoples R ChinaChinese Univ Hong Kong, Food & Nutr Sci Programme, Dept Biochem, Shatin, Hong Kong, Peoples R China
Wong, Yin Mei
Yang, Nan
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h-index: 0
机构:
Chinese Univ Hong Kong, Food & Nutr Sci Programme, Dept Biochem, Shatin, Hong Kong, Peoples R ChinaChinese Univ Hong Kong, Food & Nutr Sci Programme, Dept Biochem, Shatin, Hong Kong, Peoples R China
Yang, Nan
Huang, Yu
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Chinese Univ Hong Kong, Dept Physiol, Shatin, Hong Kong, Peoples R ChinaChinese Univ Hong Kong, Food & Nutr Sci Programme, Dept Biochem, Shatin, Hong Kong, Peoples R China