本研究利用粒徑暨界面電位分析儀探討氫化大豆卵磷脂(hydrogenated soybean phosphatidylcholine, HSPC)和卵磷脂(egg phosphatidylcholine, EPC)添加聚乙二醇硬脂酸酯所形成微脂粒之物化特徵。並在室溫下觀察微脂粒的穩定性。利用螢光偏極化量測探討脂雙層內分子排列行為，使用微分掃描熱卡計(different scanning calorimeter, DSC)觀察微脂粒分散液，隨著溫度上升過程中的相轉變行為，使用穿透式電子顯微鏡(transmission electron microscope, TEM)觀察微脂粒的結構與形態。除此之外，藉由Langmuir trough 量測混合HSPC/EPC、混合HSPC/PEG 4-S、混合HSPC/PEG 10-S、混合HSPC/PEG 40-S單分子層表面壓-每分子佔據面積等溫線(Surface pressure-area per molecule, -A isotherm)，並結合螢光顯微鏡觀察混合單分子層行為。由上述的物性試驗後，挑選一組較穩定的微脂粒配方包覆維生素E，並使用HPLC測定其包覆效率。 In this study, HSPC and EPC were added with polyethylene glycol-stearate to form liposomes. Physicochemical characteristics of lipid vesicles including size, molecule arrangement behaviors, morphology, and phase behaviors were investigated by a particle size analyzer, fluorescence polarization instrument, transmission electron microscope (TEM), and differential scanning calormetry (DSC) respectively. In addition, surface pressure-area per molecule (-A isotherm) of mixed HSPC/EPC, mixed HSPC/PEG 4-S, mixed HSPC/PEG 10-S, and mixed HSPC/PEG 40-S monolayer at the air/liquid interface were measured by a Langmuir trough technique and a fluorescence microscope was to observe the monolayer morphology. After these physical tests, stable liposome formulations were selected to encapsulate vitamin E and the encapsulation efficiency of liposomes was determined by high pressure liquid chromatography (HPLC).
