【摘要】 目的:优化肉豆蔻挥发油壳聚糖纳米粒的制备工艺。方法:采用离子交联联合高压均质技术，以纳米粒的粒径、Zeta电位、多分散指数(PDI)、包封率为评价指标，通过单因素实验及Box-Behnken响应面分析法确定肉豆蔻挥发油纳米粒的最佳制备工艺。结果:壳聚糖溶液浓度、三聚磷酸钠(TPP)溶液浓度及均质压力对纳米粒制备影响较大；Box-Behnken响应面分析法确定的最佳制备工艺及处方为：壳聚糖浓度2.6 mg/mL、TPP溶液浓度2.2 mg/mL、均质压力640 bar;所制备的纳米粒平均粒径(123.6±3.9)nm、Zeta电位(27.8±2)mV、包封率(84±3.1)%。结论:优化所得的肉豆蔻挥发油纳米粒处方和工艺稳定，重复性良好，能够为肉豆蔻挥发油纳米粒的深入研究提供依据。更多还原

【Abstract】 Objective The preparation technology of volatile oil chitosan nanoparticles of nutmeg was optimized. Methods Using ion crosslinking and high pressure homogenization technique, the particle size, Zeta potential, polydispersion index(PDI) and encapsulation rate of the nanoparticles were evaluated, and the optimum preparation technology of volatile oil of nutmeg was determined by single factor experiment and Box-Behnken response surface analysis.Results The concentration of chitosan solution, sodium tripolyphosphate(TPP) solution and homogeneous pressure had great influence on the preparation of nanoparticles. The optimal preparation process and prescription determined by Box-Behnken response surface analysis were as follows: chitosan concentration 2.6 mg/mL, TPP solution concentration 2.2 mg/mL, homogenization pressure 640 bar; The prepared nanoparticles have average particle size(123.6±3.9) nm, Zeta potential(27.8±2) mV, and encapsulation rate(84±3.1) %.Conclusion The optimized recipe and process of mace volatile oil nanoparticles are stable and have good repeatability, which can provide a basis for further study of mace volatile oil nanoparticles.更多还原