世界中医药

目的：研究及评价姜黄挥发油的纳米脂质体系，以用于抑制黄曲霉菌生长及产毒，为纳米抗菌剂研究和开发奠定基础。方法：以安全性好的卵磷脂、胆固醇为膜材，采用乙醇注入结合超声乳化法，采用单因素考察与正交设计结合的方法优选姜黄挥发油脂质体制备工艺，并对所得脂质体进行理化表征和抗黄曲霉菌作用的评价。结果：采用卵磷脂与胆固醇比例10∶1，加药量与脂质比例1∶5，乙醇滴加速度1 mL/min，超声5 min，制备所得姜黄挥发油脂质体包封率、粒径分布、稳定性均较好。采用2 mL脂质体/25 mL培养基浓度，与黄曲霉菌共培养10 d，可完全抑制霉菌生长和黄曲霉毒素的产生。结论：将姜黄挥发油制备成纳米脂质体，既增加其体系稳定性和均一性，又保证了其抗黄曲霉菌性效，具有极大开发前景。

English Summary:

To develop the nano-liposomal system of turmeric essential oil for inhibiting Aspergillus flavus growth and aflatoxin generation. Methods: The stabilized and bio-safe liposomes loading turmeric essential oil were prepared by the ethanol injection-ultrasonic emulsification method with lecithin and cholesterol as excipients. Based on the combination of single factor screening and orthogonal design, liposomes were obtained by means of the optimized technology. Subsequently, following with the physicochemical characterization, the anti-Aspergillus flavus activity of liposomes were evaluated. Results: With the ratio of lecithin and cholesterol(10∶1, weight ratio), ratio of feeding drug and excipient(1:5, weight ratio), 1 mL/min of the ethyl alcohol adding speed and along with ultrasonic emulsification for 5 min, liposomes were prepared, exhibiting high encapsulation efficiency, suitable size distribution, and good storage stability. Particularly, after incubation with 2 mL essential oil liposome per 25 mL culture medium for 10d, almost 100% of Aspergillus flavus growth could be suppressed, without aflatoxin production. Conclusion: The preparation of turmeric essential oil based on nano-system not only increases the stability and homogeneity of the system but guarantees the efficacy of anti-Aspergillus flavus.

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