鱼卵磷脂的分离纯化及其脂质体制备的研究

鱼卵磷脂的分离纯化及其脂质体制备的研究 ISOLATION AND PURIFICATION OF FISH EGG PHOSPHOLIPID FOR LIPOSOME PREPARATION 曾治义 Zeng Zhiyi and Yi Jianhua first-author 易健华 从鸡蛋黄、鲤鱼和鲫鱼卵中分离纯化出各自的卵磷脂,并对这三种不同来源的卵磷脂进行了碘价测定、薄层层析和紫外吸收光谱分析。同时以这些卵磷脂为主要原料,分别制备其脂质体。经偏光显微镜观察,呈现双折射很强的髓鞘图象,即马尔他十字（Maltese cross）,它们均具有流动性、正光学性、温度效应。经电镜扫描,它们都呈典型囊状结构,其直径大多在0.5μ左右。以冰冻断裂方法证明,它们具有单层及多层结构。 The fish eggphospholipid from eggs of Cyprinus carpio and Carassius auratus was isolated and purified and a comparison between the two fish egg phospholi-pids and the phospholipid of the chichen egg yolk was also made, Their respe-ctive iodine value, ultraviolet absorption spectrum and thin—layer chromatogram were examined. Using these three phospholipids from different sources, we prepared liposomes. Under the polarizing microscope, liposomes were highly birefringent（Maltese cross）, indicating that the major lipid fraction was tightly packed. Its reaction to pressure and temperature was carefully observed. Lipo-somes visualized by scanning electron microscope were typical yesicles, the diameter of which is about 0.5μ in size. Liposomes showing double or multiple fracture planes were visualized by freeze-fracture electron microscopy analysis. It is therefore suggested that liposomes may be prepared from fish egg phos-pholipid. For this reason we have proyided a new source for the preparation of liposomes. 1984-01-01 2021-04-01 1