Winterhalter M, Lasic D D
CRPP/CNRS, Pessac, France.
Chem Phys Lipids. 1993 Sep;64(1-3):35-43. doi: 10.1016/0009-3084(93)90056-9.
The most important characteristics of liposomes, in addition to chemical composition and surface properties, are size distribution and lamellarity. Liposomes can be formed by many different preparation techniques, which according to the literature yield rather well defined vesicle preparations. In contrast to abundant information on the experimental procedures and preparation protocols the theoretical understanding of these processes is lacking. Only geometrical models of structural changes exist for few preparation procedures and size of the liposomes prepared by sonication and detergent depletion method were estimated using simple models. In this paper we first outline different theories on the stability of liposomes and their influence on the size distribution. In the experimental section we shall briefly present the importance of size distribution in experimental work and influence of various experimental parameters on the size distributions obtained.
除了化学成分和表面性质外，脂质体最重要的特征是粒径分布和层数。脂质体可以通过许多不同的制备技术形成，根据文献，这些技术能产生定义相当明确的囊泡制剂。与关于实验程序和制备方案的丰富信息形成对比的是，对这些过程缺乏理论理解。对于少数制备程序，仅存在结构变化的几何模型，并且通过简单模型估计了通过超声处理和去污剂耗尽法制备的脂质体的大小。在本文中，我们首先概述关于脂质体稳定性的不同理论及其对粒径分布的影响。在实验部分，我们将简要介绍粒径分布在实验工作中的重要性以及各种实验参数对所获得的粒径分布的影响。
