微量元素与健康研究

目的 制备大果木姜子挥发油纳米乳并考察其理化性质及抑菌活性。方法 该研究以大果木姜子挥发油为原料，采用相转变法制备大果木姜子挥发油纳米乳，利用伪三元相图优化大果木姜子挥发油纳米乳处方，并对其稳定性及抑菌活性进行评价。结果 确定大果木姜子纳米乳的最优处方为：Tween-80∶丙三醇∶挥发油∶蒸馏水=15.872%∶4.038%∶8.47%∶71.60%,制得的大果木姜子挥发油纳米乳为淡黄色透明澄清液体且流动性好。平均粒径为15.1±0.44 nm, Zeta电位为(-10.42)±2.36 mV,PDI为0.232±0.0083,载药量为120 mg/mL。离心稳定性实验和储藏稳定性实验结果表明纳米乳在室温条件下稳定性良好。体外抑菌结果表明制得的大果木姜子挥发油纳米乳对大肠杆菌、金黄色葡萄球菌及铜绿假单胞菌均有良好的抑菌效果，且抑菌效果优于大果木姜子。结论 大果木姜子挥发油纳米乳制备工艺稳定可行，抑菌效果良好，为进一步开发利用大果木姜子挥发油提供了基础。

Objective To prepare a nanoemulsion of volatile oil from Cinnamomum migao H.W.Li and to evaluate its physicochemical properties and antibacterial activity.Methods The volatile oil of Cinnamomum migao H.W.Li was used as the raw material, and a nanoemulsion was prepared using the phase inversion method. The formulation was optimized based on a pseudo-ternary phase diagram, and the stability and antibacterial activity of the nanoemulsion were evaluated.Results The optimal formulation of the volatile oil nanoemulsion from Cinnamomum migao H.W.Li was determined as follows: Tween-80:glycerol: volatile oil: distilled water = 15.872%:4.038%:8.47%:71.60%. The resulting nanoemulsion was a light yellow, transparent, and clear liquid with good fluidity. The mean particle size was 15.1 ± 0.44 nm, the zeta potential was 10.42 ± 2.36 mV, the polydispersity index(PDI) was 0.232 ± 0.0083, and the drug loading was 120 mg/mL. Centrifugation and storage stability tests demonstrated that the nanoemulsion exhibited good stability at room temperature. In vitro antibacterial assays showed that the volatile oil nanoemulsion exerted strong inhibitory effects against Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa, with antibacterial activity superior to that of Cinnamomum migao H.W.Li alone.Conclusion The preparation process of the volatile oil nanoemulsion from Cinnamomum migao H.W.Li is stable and feasible, and the formulation exhibits favorable antibacterial activity, providing a foundation for the further development and utilization of Cinnamomum migao H.W.Li volatile oil.