Pickering emulsion technology based on the concept of the combination of medicine and adjuvant to enhance the oxidation stability of volatile oils in solid preparations-taking Lingzhu Pulvis as an example

The antioxidant properties of the volatile oil of Acorus calamus in Lingzhu Pulvis may be enhanced by the introduction of Pickering emulsion technology based on the concept of the combination of medicine and adjuvant. The characterization of each drinking tablet of Lingzhu Pulvis was conducted to determine the stabilizer. The optimal stabilizer concentration, oil-water ratio and preparation method of the Pickering emulsion were then determined and analyzed using NIR. The contents of malondialdehyde and peroxide in the volatile oils of each group were compared at different AIBA concentrations. The trends of the components were then analyzed by GC-MS. The pearl powder was screened as the stabilizer of the Pickering emulsion; the pearl powder concentration of 0.065 g mL(-1) and the oil-water ratio of 9 : 11 were found to be the optimal emulsion formation conditions, and the high-pressure homogenization method was the optimal preparation method. The NIR analysis showed that the volatile oil was wrapped by the pearl powder and no new chemical structure formed in the Pickering emulsion. The Pickering emulsions had lower oxidation levels than the crude oil groups at AIBA concentrations of 5, 10, and 15 mg mL(-1). The results of the GC-MS analysis showed that the antioxidant properties of the volatile components were significantly higher in the Pickering emulsion group compared to the crude oil group. Pickering emulsions can be used to enhance the antioxidant properties of volatile components in oil-containing solid formulations based on the concept of the combination of medicine and adjuvant.

Automated summary

By utilizing Pickering emulsion technology, pearl powder was selected as the optimal stabilizer for the volatile oil in Lingzhu Pulvis, effectively enhancing its antioxidant properties. NIR and GC-MS analysis demonstrated that the antioxidant properties of the volatile components were significantly higher in the Pickering emulsion group compared to the crude oil group.