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本文以牛血清白蛋白(bovine serum albumin,BSA)作为模式蛋白,用S/O/W乳化溶剂挥发法制备载有BSA的聚乳酸-羟基乙酸[poly(lactic-co-glycolic acid),PLGA]缓释微球,考察制备过程中影响微球性质的关键因素。用冷冻诱导相分离法制备BSA微粒,采用S/O/W乳化溶剂挥发法制备BSA微球。用光学显微镜、激光共聚焦显微镜和扫描电子显微镜观察了微滴和微球的形态结构,以Bradford法测定微球的蛋白含量,并研究微球中蛋白质的体外释放特性。结果发现,在制备微球过程中外水相中的NaCl会抑制微乳内外相的物质交换,进而影响了微球的结构和渗透性,使微球的包封率从60%提高到85%以上,突释率从70%降低到20%以下,粒径从103μm减小到62μm;并可抑制微乳内蛋白质微粒的再水化,保护包封过程中BSA的稳定性。在体外,BSA从微球中缓慢释放时间长达30天。
In this paper, bovine serum albumin (BSA) was used as a model protein and polylactic-co-glycolic acid (PLGA) loaded with BSA was prepared by S / O / W emulsification solvent evaporation method. Release microspheres, investigate the key factors affecting the properties of microspheres in the preparation process. BSA particles were prepared by freeze-induced phase separation method and BSA microspheres were prepared by S / O / W emulsion solvent evaporation method. The morphology of the droplets and microspheres was observed by light microscopy, confocal laser scanning microscopy and scanning electron microscopy. The protein content of microspheres was determined by Bradford method and the in vitro release of protein was studied. The results showed that during the preparation of microspheres, NaCl in the external aqueous phase inhibited the material exchange between the internal and external phases of the microemulsion, thereby affecting the structure and permeability of the microspheres and increasing the entrapment efficiency of microspheres from 60% to over 85% , The burst rate decreased from 70% to less than 20%, and the particle size decreased from 103μm to 62μm. It also inhibited the rehydration of protein particles in the microemulsion and protected the stability of BSA during encapsulation. In vitro, BSA slowly releases from the microspheres for up to 30 days.