Abstract:The present study was performed to optimize the technology for preparing hawthorn flavone nano-microcapsules，further characterize their physicochemical properties and in vitro digestion properties，thereby exploring new routes for high value utilization of hawthorn flavones.The hawthorn flavonoid nano-microcapsules were prepared by ionization gelation with hawthorn flavonoid as the new material and chitosan as the wall material.The technology for preparing hawthorn flavone nano-microcapsules was optimized using single factor method and response surface method，while the physicochemical properties and the in vitro simulated gastrointestinal digestion characteristics were analyzed.The results showed that the optimal preparation process of hawthorn flavone nano -microcapsules was achieved as follows: 2.5 mg/mL chitosan，1.5 mg/mL sodium polyphosphate，0.048 mg/mL hawthorn flavones.The average embedding rate of the hawthorn flavone nano-microcapsules was 91.722%，while the nano-microcapsules had complete morphology，smooth surface and dense structure.The moisture content of the nano-microcapsules was 2.195%，the solubility was 75.24%，and the average particle size was 0.515 μm.The in vitro release test showed that the cumulative release of the nano-microcapsules in gastric juice was 14.38% after 6 h，while the cumulative release in intestinal juice reached 84.83% after 18 h.The release performance of the nano-microcapsules in simulated intestinal juice was better than that in simulated gastric juice.