肉豆蔻挥发油纳米粒制备工艺研究

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【中图分类号】R284.2 【文献标志码】A 【文章编号】1007－8517（2025）12-0054-08

DOI： 10.3969/j .issn.1007-8517.2025. 12. zgmzmjyyzz202512013

Abstract：ObjectiveThe preparationtechnologyof volatileoilchitosannanoparticlesof nutmeg wasoptimized.Methods Using ioncroslinkingndhighpresurehomogenzationtechique，thepaticlesiz，Zetapotential，polydispersionidex（PD）adeapsulationrateofthenanoparticleswereevaluated，andtheoptimumpreparationtechnologyofvolatileoilofnutmeg wasdeterinedby singlefactorexperimentandBox-Behnkenresponsesufaceanalysis.ResultsTheconcentrationofchitosansolution，sodiumtripolyphosphate（TPP）solutionandhomogeeouspresurehad greatinfluenceonthepreparationof nanoparticles.TheoptimalpreparationprocessandprescriptiondeterminedbyBox-Behnkenresponsesurfaceanalysiswereasfolows：chitosanconcentration 2.6mg/mL ，TPP solution concentration2.2mg/mL，homogenization pressure640 bar;The prepared nanoparticleshave average particle size （123.6±3.9 ）nm， Zeta potential （27.8±2 ） mV，and encapsulation rate （ 84±3.1 ） % . Conclusion The optimized recipe andprocessofmacevolatileoilnanoparticlesarestableandhavegoodrepeatability，whichcanprovidabasisforfurtherstudyofmace volatile oil nanoparticles.

yWords：Volatileoilof Nutmeg;Chitosan；Nanoparticles；Inflammatory Bowel Disease；Box-BehnkenResponse Su

肉豆蔻挥发油是肉豆蔻的主要活性成分，含量约为 8%～15%[1] ，具有镇痛、抗炎、止泻、保护肠黏膜等多种药理作用[2-3]。（剩余9633字）