中文摘要：

通过改变壳聚糖的浓度探讨不同浓度壳聚糖修饰的脂质体对姜黄素的包载作用。采用薄膜蒸发法制备姜黄素脂质体,并以不同浓度的壳聚糖对姜黄素脂质体进行修饰。通过测定修饰后的姜黄素脂质体的物理化学性质,探讨不同浓度的壳聚糖对姜黄素脂质体的包封率以及姜黄素的稳定性、抗氧化性以及荧光、紫外光谱性质的影响。当壳聚糖质量分数由0增大到0.4%时,脂质体内姜黄素的稳定性以及DPPH自由基清除能力也不断增大。当壳聚糖质量分数进一步增加到0.5%~0.7%时,姜黄素的稳定性与抗氧化能力逐渐减小。由此表明存在最佳的壳聚糖质量分数（0.4%）,在此条件下壳聚糖修饰脂质体对姜黄素的保护作用最佳,姜黄素的稳定性、抗氧化能力最高。

英文摘要：

The effect of chitosan coated liposomes on the properties of encapsulated curcumin is evaluated through changing the concentration of chitosan. Prepared a series of curcumin liposomes coated with various chitosan amounts by the thin film hydration method. The stability and radical scavenging activity of curcumin in chitosan-coated liposomes were comparatively studied with free curcumin and curcumin in pure liposomes. The absorption and fluorescence spectroscopic properties of curcumin as well as the acid-base equilibrium of curcumin were investigated for understanding the different stability and radical scavenging activity of curcumin encapsulated in chitosan-coated liposomes. By increasing the concentration of chitosan from 0% to 0.4%, liposomal curcumin had better stability and DPPH radical scavenging ability. Reduced complex stability and anti-oxidant ability were observed when the chitosan concentration was further increased to 0.5%-0.7%. Therefore, there exists a best chitosan modification concentration （0.4% in this article） and curcumin presents highest stability and anti-oxidant ability in chitosan-coated liposomes.