Optimization of the preparation process of yakuchinone B nanoemulsion and its stability
Using soybean lecithin as an emulsifier and rapeseed oil as the oil phase,a stable nanoemulsion system encapsulating yakuchinone B was prepared.The preparation conditions for the nanoemulsion were optimized through single-factor experiments and response surface methodology.Measurement of the emulsion was performed using a nanoparticle size analyzer,a laser confocal microscope,and a Fourier transform infrared spectrometer to assess the particle size,polydispersity index(PDI),Zeta potential,encapsulation efficiency,stability,and spectral characteristics.The results indicated that under the optimal preparation process parameters(soybean lecithin mass concentration of 18.4 g/L,homogenization pressure of 172.35 MPa,homogenization cycles of 7,and yakuchinone B mass concentration of 7 mg/mL),the average particle size of the yakuchinone B nanoemulsion was(175.37±4.33)nm,the PDI was 0.13±0.02,and the encapsulation efficiency was(91.00±0.03)％.The encapsulation amount of yakuchinone B did not affect the particle size and PDI of the emulsion,and the nanoemulsion with 7 mg/mL of yakuchinone B had the highest encapsulation efficiency.The microstructure of the yakuchinone B nanoemulsion was spherical and uniformly distributed.When stored at 4 ℃ for 28 days,there were no significant changes in the particle size,PDI,and encapsulation efficiency of the emulsion,demonstrating the system's stability.When the concentration of added NaCl was≤30 mmol/L,the emulsion could maintain a relatively stable state.When the NaCl concentration was≥50 mmol/L,the particle size and PDI of the emulsion increased significantly,and the absolute value of the Zeta potential decreased significantly,leading to a decrease in emulsion stability.There were no covalent bonds formed between rapeseed oil,soybean lecithin,and huperzine B,and no chemical interactions occurred.
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维普
