基于挤压法的复方精油微胶囊干燥方法
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摘要
在利用挤压法制备微胶囊的过程中,制备工艺对微胶囊的形态特征及质量的影响至关重要。实验以复配精油作为芯材,辛烯基琥珀酸酯化淀粉HI-CAP100作为壁材,采用脱水与冷冻2种不同的干燥方式制备精油微胶囊,通过多种技术手段对制备精油微胶囊的结构与特性进行分析。结果表明,以异丙醇作为脱水剂的脱水干燥方法获取的微胶囊要优于采用冷冻干燥法制备的微胶囊,形态更加完整,包埋率更高,其制备较优工艺为芯壁比1∶2,水合速度20 500 r/min,水合时间30 min,水合温度50℃,平均包埋率79.67%±0.73%。研究表明,干燥方法不同,微胶囊的结构形态与特性也会有较大的差异。
In order to clarify the influence of drying method on microcapsules in preparation,the difference of microcapsules prepared by extrusion method followed by two drying ways of dehydration and freezing was compared.The compound essential oil microcapsules were prepared by taking compound essential oil as the core material while starch octenylsuccinate as the wall material.The compound essential oil loaded microcapsules were characterized by a variety of technical means.The dehydration effect of propanol as dehydrating agent is better than the one of freeze drying.The optimum process is as the following:the ratio of core verse wall as 1∶2,the hydration speed of 20 500 r/min,the hydration time of 30 min,hydration temperature of 50,and average embedding rate as 79.67%±0.73%.The microcapsules exist in the form of physical dispersion without any new chemical bonds.The microcapsules prepared by different drying methods have great differences in structure,morphology and properties.
In order to clarify the influence of drying method on microcapsules in preparation,the difference of microcapsules prepared by extrusion method followed by two drying ways of dehydration and freezing was compared.The compound essential oil microcapsules were prepared by taking compound essential oil as the core material while starch octenylsuccinate as the wall material.The compound essential oil loaded microcapsules were characterized by a variety of technical means.The dehydration effect of propanol as dehydrating agent is better than the one of freeze drying.The optimum process is as the following:the ratio of core verse wall as 1∶2,the hydration speed of 20 500 r/min,the hydration time of 30 min,hydration temperature of 50,and average embedding rate as 79.67%±0.73%.The microcapsules exist in the form of physical dispersion without any new chemical bonds.The microcapsules prepared by different drying methods have great differences in structure,morphology and properties.
引文
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[2] Chung S K,Seo J Y,Lim J H,et al.Microencapsulation of essential oil for insect repellent in food packaging system[J].Journal of Food Science,2013,78(5):709-714.
[3] Oliveira F R,Fernandes M,Carneiro N,et al. Functionalization of wool fabric with phase-change materials microcapsules after plasma surface modification[J].Journal of Applied Polymer Science,2013,128(5):2638-2647.
[4] Goldbeck J C,Nascimento J E D,Jacob R G,et al.Bioactivity of essential oils from Eucalyptus globulus,and Eucalyptus urograndis,against planktonic cells and biofilms of Streptococcus mutans[J].Industrial Crops & Products,2014,60(1):304-309.
[5] Yadav S K,Khilar K C,Suresh A K.Microencapsulation in polyurea shell:Kinetics and film structure[J].Aiche Journal,1996,42(9):2616-2626.
[6] 朱红梅,张彦军,徐飞,等.四种物理方法制备香草兰精油微胶囊的比较分析[J].食品科学,2016:1-9.
[7] 贺龙.12以海藻酸钠/壳聚糖为壁材的三种甜橙微胶囊的制备与性能研究[D].上海:上海应用技术学院,2015.
[8] Tackenberg M W,Thommes M,Schuchmann H P,et al.Solid state of processed carbohydrate matrices from maltodextrin and sucrose[J].Journal of Food Engineering,2014,129(129):30-37.
[9] Zasypkin D,Porzio M.Glass encapsulation of flavours with chemically modified starch blends[J].Journal of Microencapsulation,2008,21(4):385-397.
[10] 冯文政.12氧化辛烯基琥珀酸淀粉酯微胶囊壁材的制备、性质及应用研究[D].南宁:广西大学,2015.
[11] 徐晶,刘欢,夏光辉,等.β-环糊精包埋柠檬醛微胶囊工艺优化及其缓释性能[J].食品科学,2014,35(14):82-86.
[12] 俞露,谭书明,王贝贝,等.复合精油微胶囊化及释放动力学研究[J].食品工业科技,2013,34(6):275-279.