花椒－艾叶精油纳米乳的制备工艺及活性检测

Preparation process and activity determination of Zanthoxylum bungeanum-Artemisia argyi essential oil nanoemulsion

摘要

目的 以花椒精油和艾叶精油为原料，制备花椒－艾叶精油纳米乳体系并对其进行活性检测。方法 采用GC-MS技术对两种精油进行成分分析，借助伪三元相图对纳米乳制备工艺展开优化，采用染色法、粒径分布测定、电导率及透光率检测等方法对纳米乳进行表征，进一步检测其抑菌和抗氧化活性。结果 运用GC-MS技术鉴定出花椒精油含48种化学成分，艾叶精油含46种化学成分。通过伪三元相图设计得优化处方:表面活性剂为Cremophor RH-40，助表面活性剂为PEG-400，Km为1，混合表面活性剂与油相的最佳质量比为7∶3。该处方下纳米乳为O/W型，其粒径为(41.79±1.22)nm，PDI为0.059±0.026，Zeta电位为(-3.96±1.67)mV，说明该纳米乳液滴粒径小、分布均匀、分散性良好且体系稳定。通过对比花椒－艾叶精油纳米乳体系与单一精油的抑菌及抗氧化活性，发现纳米乳体系的抗氧化活性和抑菌效果均显著优于单一精油。结论 本研究确定的制备工艺操作简单、稳定可行，建立的含量测定方法准确可靠，将花椒－艾叶精油制备成纳米乳具有更优的抑菌与抗氧化活性，可为其开发利用提供理论支持，具有良好的应用前景。

Abstract

Objective To prepare a nanoemulsion system using Sichuan pepper essential oil and mugwort essential oil as raw materials, and to evaluate its biological activity. Methods The components of the two essential oils were analyzed using gas chromatography-mass spectrometry (GC-MS). The preparation process for the nanoemulsions was optimized through the use of pseudo-terpolymer phase diagrams. Characterization of the nanoemulsions was conducted via staining methods, particle size distribution analysis, electrical conductivity measurements, and light transmittance assessments, which facilitated the evaluation of their antibacterial and antioxidant activities. Results GC-MS analysis revealed that peppercorn essential oil comprised 48 chemical components, while mugwort essential oil contained 46 chemical components. The optimized formulation was developed using a pseudo-ternary phase diagram, where Cremophor RH-40 served as the surfactant, PEG-400 as the co-surfactant, with a Km value of 1. The optimal ratio of the mixed surfactant to the oil phase was determined to be 7∶3. The resulting nanoemulsion, classified as O/W type, exhibited a particle size of (41.79±1.22) nm, a polydispersity index (PDI) of (0.059±0.026), and a Zeta potential of (-3.96±1.67) mV. These characteristics indicated that the nanoemulsion possessed a small droplet size, uniform distribution, good dispersion, and a stable system. Comparative analysis of the antibacterial and antioxidant activities of the Sichuan pepper-mugwort essential oil nanoemulsion system against those of individual essential oils demonstrated that the nanoemulsion system exhibited significantly enhanced antioxidant activity and antibacterial efficacy relative to the single essential oils. Conclusion The preparation process identified in this study is straightforward, stable, and practical. The method established for content determination is both accurate and reliable. The formulation of Sichuan pepper and mugwort leaf essential oil into a nanoemulsion exhibits enhanced antibacterial and antioxidant activities, which offers theoretical support for its development and utilization, and has promising application potential.

关键词

花椒－艾叶 / 三元相图 / 纳米乳 / 抑菌 / 抗氧化活性

Key words

Zanthoxylum bungeanum-Artemisia argyi / ternary phase diagram / nanoemulsion / antibacterial / antioxidant activity

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基金资助

青海省重点研发与转化项目(2026-SF-132)