目的建立并评价18α-甘草酸固体脂质纳米粒冻干粉的制备工艺。方法采用单因素试验对冻干工艺支架剂、质量浓度、冻干时间及预冻温度进行优化,确定最佳工艺。结果最佳冻干工艺为:8%的海藻糖为支架剂,冷阱(约-50℃)中预冻12 h、冻干48 h。结论在所确定的冻干工艺条件下,能得到复溶性好、稳定性高的18α-甘草酸固体脂质纳米粒冻干制剂。 Objective To establish and evaluate the preparation of 18α-glycyrrhizin solid lipid nanoparticles freeze-dried powder. Methods The single factor experiment was used to optimize the freeze-drying process scaffold, mass concentration, freeze-drying time and pre-freezing temperature to determine the best process. Results The best freeze-drying process was as follows: 8% trehalose was used as the carrier, pre-frozen in a cold trap (about -50 ℃) for 12 h and lyophilized for 48 h. Conclusion The freeze-dried 18α-glycyrrhizin solid lipid nanoparticles with good re-solubility and high stability can be obtained under the conditions of freeze-drying.