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目的建立白藜芦醇壳聚糖纳米粒的制备方法。方法以三聚磷酸钠作为离子聚合剂,在弱酸性条件下制备白藜芦醇壳聚糖纳米粒;考察pH值、壳聚糖与离子聚合剂浓度、白藜芦醇加入顺序、搅拌时间及探头超声等因素对纳米粒性质的影响,确定最佳制备工艺。结果在透射电子显微镜下,制备的白藜芦醇壳聚糖纳米粒呈球形;平均粒径为38nm,多分散指数为0.13;包封率与载药量分别为(61.6±2.3)%和(13.1±1.1)%;与白藜芦醇壳聚糖溶液相比,白藜芦醇壳聚糖纳米粒显示了明显的缓释效应。结论离子聚合法可用于小粒径壳聚糖纳米粒的制备。
Objective To establish a method for preparing resveratrol chitosan nanoparticles. Methods Sodium tripolyphosphate was used as ionic polymerization agent to prepare resveratrol chitosan nanoparticles under weak acidic conditions. The effects of pH value, concentration of chitosan and ionic polymerization agent, the order of addition of resveratrol, stirring time and Probe ultrasound and other factors on the nature of the nanoparticles to determine the best preparation process. Results Under the transmission electron microscope, the prepared resveratrol chitosan nanoparticles were spherical with an average particle diameter of 38 nm and a polydispersity index of 0.13. The encapsulation efficiency and drug loading were (61.6 ± 2.3)% and 13.1 ± 1.1)%. Compared with the resveratrol chitosan solution, the resveratrol chitosan nanoparticles showed a sustained release effect. Conclusion The ionic polymerization method can be used for the preparation of small size chitosan nanoparticles.