复凝聚法制备β-大马酮微胶囊的工艺研究
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摘要
以β-大马酮为囊芯材料,明胶和羧甲基纤维素钠(CMC)为壁材,通过复凝聚法制备了β-大马酮微胶囊。以单因素试验为基础,通过正交试验优化了β-大马酮微胶囊制备的工艺条件。确定较佳工艺条件为:m(明胶):m(CMC)=9:1,m(芯材):m(壁材)=1:1,乳化速度8 500 r/min,固化剂用量0.25%,溶液pH=4.5~4.6,反应温度40℃。在此条件下,微胶囊的包埋率达到了97.83%±2.16%,其粒径约为30μm,形貌圆整规则。
β-Damascone microcapsules were prepared by complex coacervation method with β-damascone as core material and gelatin and sodium carboxymethyl cellulose(CMC) as coating materials.Based on the results from single factor experiment,the orthogonal design was used to optimize the preparation conditions ofβ-damascone microcapsules.The better process conditions were determined as:gelatin and CMC mass ratio,9:1;core and coating mass ratio,1:1;rotation speed of the emulsification,8 500 r/min;dosage of the curing agent,0.25%;pH value,4.5-4.6;operation temperature,40℃.Under the aforesaid conditions,the microcapsule embedding rate achieves 97.83%±2.16%;the particle size is about 30 μm,with morphology of the microcapsules round and regular.
β-Damascone microcapsules were prepared by complex coacervation method with β-damascone as core material and gelatin and sodium carboxymethyl cellulose(CMC) as coating materials.Based on the results from single factor experiment,the orthogonal design was used to optimize the preparation conditions ofβ-damascone microcapsules.The better process conditions were determined as:gelatin and CMC mass ratio,9:1;core and coating mass ratio,1:1;rotation speed of the emulsification,8 500 r/min;dosage of the curing agent,0.25%;pH value,4.5-4.6;operation temperature,40℃.Under the aforesaid conditions,the microcapsule embedding rate achieves 97.83%±2.16%;the particle size is about 30 μm,with morphology of the microcapsules round and regular.
引文
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[4]许时婴,张晓鸣,夏书芹.微胶囊技术原理与应用[M].北京:化学工业出版社,2006:34.
[5]宋健,陈磊,李效军.微胶囊化技术及应用[M].北京:化学工业出版社,2001:31-82.
[6]陈淑英,叶荣飞.微胶囊技术在卷烟设计中的研究进展[J].安徽农业科学,2013,41(32):12713-12715.
[7]冯喜庆,刘文波.纸张用水溶性香精微胶囊的制备[J].中国造纸,2015,34(4):33-38.
[8]刘兆芳,赵翩翩,李鑫.微胶囊化橘皮色素的制备及性质研究[J].中国调味品,2015,40(5):30-35.
[9]刘永,张林.枸杞色素微胶囊的制备[J].食品科技,2015,40(9):101-104.
[10]李光水,夏文水.β-环糊精与肉桂醛包合物的制备及热分解动力学研究[J].食品科学,2015,26(5):142-145.
[11]吕怡.复合凝聚反应制备茉莉香精微/钠米胶囊及其机理研究[D].无锡:江南大学,2012.
[12]宋敏,何健东,龚智强,等.复凝聚法制备金枪鱼鱼油微胶囊的工艺优化[J].食品工业,2015,36(5):132-137.
[13]谢艳丽,蒋敏,陈鸿雁.复凝聚法制备明胶/阿拉伯胶含油微胶囊工艺过程的研究[J].化学世界,2010(1):33-37.
[14]刘楠楠,陈雪峰,刘俊杰.复凝聚法制备葱油香精微胶囊[J].食品与发酵工业,2011,37(2):103-107.
[15]GOUIN S.Microencapsulation:industrial appraisal of existing technologies and trends[J].Trends in Food Science and Technology,2004,15(7/8):330-347.
[16]韩路,吕春茂,赵明慧,等.复凝聚法制备苹果多酚微胶囊[J].食品科学,2013,34(20):342-346.
[17]陈琳,李荣,张禄捷,等.复凝聚法紫苏油微胶囊的制备及其性能研究[J].食品工业科技,2015,36(3):232-238.
[18]张海洋,吕怡,倪悦,等.明胶/CMC复合凝聚法制备微胶囊研究[J].食品与机械,2010,26(5):44-47.
[19]包清彬,王春丽,孔凌,等.正交试验优化复凝聚法制备液体香精微胶囊工艺[J].食品科学,2015,36(10):34-37.
[20]白晓莉,龚荣岗,董伟,等.树花精油微胶囊的制备工艺及其在卷烟中的应用研究[J].食品工业,2013,34(7):28-31.