茉莉香精淀粉微胶囊的制备及其缓释性研究
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- 英文论文题名：Preparation of Crosslinked Starch Encapsulated Jasmine Fragrance Capsules and Their Sustained-release Properties
- 论文作者：胡静 ; 花琴 ; 肖作兵 ; 邓维均
- 英文论文作者：Hu Jing ; Hua Qin ; Xiao Zuobing ; Deng Weijun ; School of Perfume and Aroma Technology ; Shanghai Institute of Technology
- 年：2016
- 作者机构：上海应用技术学院香料香精技术与工程学院;
- 论文关键词：反相乳液 ; 交联淀粉微胶囊 ; 茉莉香精 ; 缓释性
- 英文论文关键词：multiple emulsion polymerization ; crosslinked starch fragrance microsphere ; Jasmine fragrance ; slow-release property
- 会议召开时间：2016-06-15
- 会议录名称：第十一届中国香料香精学术研讨会论文集
- 英文会议录名称：The Proceedings of the 11th Seminar on Fragrance and Flavor China
- 语种：中文
- 分类号：TQ657
- 学会代码：ZGXE
- 会议名称：第十一届中国香料香精学术研讨会
- 会议地点：中国上海
- 主办单位：中国香料香精化妆品工业协会
- 学会名称：中国香料香精化妆品工业协会
- 页数：6
- 文件大小：748k
- 原文格式：O
- 会议级别：全国
摘要
本文在乳液体系中以糯玉米淀粉为壁材、茉莉香精为芯材制备交联淀粉茉莉香精微胶囊。采用光学显微镜、红外光谱(FT-IR)、热重分析仪(TGA)和紫外分光光度计对该微胶囊进行结构和性能表征。结果表日月,交联淀粉茉莉香精微胶囊为圆球形,颗粒内部有液滴存在,粒径为10~100μm,分布较均匀;红外光谱测试结果证明茉莉香精已成功地包覆于交联淀粉微胶囊中;红外光谱测试结果表明茉莉香精已成功地包覆于交联淀粉微胶囊中;热重测试结果表明茉莉香精在102.6℃开始分解,热失重率为99%,而淀粉香精微胶囊在302℃开始分解、热失重率为99.19%,分解开始温度高于茉莉香精,失重率高于茉莉香精,表明茉莉香精被成功包覆在微胶囊中且热稳定性提高。热重分析结果表明在干态条件下,交联淀粉茉莉香精微胶囊的热失重率在第一至五天分别为12.76%,11.99%,11.27%,10.52%,9.86%说明香精的含量均随着时间增加而缓慢减少,具有一定的缓释性能;紫外可见分光光度计结果表明在湿态条件下,交联淀粉茉莉香精微胶囊在乙醇中随着时间的增加,茉莉香精浓度增加至0.353g/L,说明乙醇溶液中的茉莉精油逐渐增加,这表明交联淀粉微胶囊中的茉莉精油随时间的增加不断释放到乙醇溶液中,具有缓释性,且比干态条件下释放得快,是因为淀粉的溶胀效果促进了香精的释放。
In this paper,the waxy corn starch was prepared by using waxy corn starch as wall material and jasmine fragrance as core material.The microstructure and properties of the microcapsules were characterized by optical microscopy,infrared spectroscopy(FT-IR),thermal gravimetric analyzer(TGA) and ultraviolet spectrophotometer.Microscope observation results show that crosslinked starch jasmine fragrance microcapsule for spherical particles,internal liquid droplets,with grain sizes of 10 to 100 μm,distribution is uniform.Infrared spectrum test results show that jasmine oil has been successfully coated in crosslinked starch microencapsulation.Thermogravimetric test results show that jasmine fragrance in 102.6℃ begins to decompose,thermal gravimetric rate is 99%,and starch fragrance microcapsule in 302.88℃ began decomposition,thermal weight loss rate was 99.19%and decomposition temperature is higher than that of jasmine fragrance,the weight loss rate is higher than the jasmine fragrance that Jasmine was encapsulated in the micro capsule and improved thermal stability.Thermogravimetric analysis results show that under dry conditions,crosslinked starch Jasmine microcapsules thermal weight loss rate in the first five days were12.76%,11.99%,11.27%,10.52%,9.86%fragrance content were increased with time and decreased slowly with some slow-release property;UV VIS spectrophotometer showed that in wet conditions,crosslinked starch jasmine microcapsules in ethanol with the increase of time,jasmine was increased to 0.353g/L,indicating in ethanol solution of jasmine oil gradually increased,which shows that the increase of cross-linked starch microcapsules in jasmine oil with time continuously released into the ethanol solution,with sustained release property,and dry conditions released quickly,because the swelling effect of starch promoted the release of fragrance.
In this paper,the waxy corn starch was prepared by using waxy corn starch as wall material and jasmine fragrance as core material.The microstructure and properties of the microcapsules were characterized by optical microscopy,infrared spectroscopy(FT-IR),thermal gravimetric analyzer(TGA) and ultraviolet spectrophotometer.Microscope observation results show that crosslinked starch jasmine fragrance microcapsule for spherical particles,internal liquid droplets,with grain sizes of 10 to 100 μm,distribution is uniform.Infrared spectrum test results show that jasmine oil has been successfully coated in crosslinked starch microencapsulation.Thermogravimetric test results show that jasmine fragrance in 102.6℃ begins to decompose,thermal gravimetric rate is 99%,and starch fragrance microcapsule in 302.88℃ began decomposition,thermal weight loss rate was 99.19%and decomposition temperature is higher than that of jasmine fragrance,the weight loss rate is higher than the jasmine fragrance that Jasmine was encapsulated in the micro capsule and improved thermal stability.Thermogravimetric analysis results show that under dry conditions,crosslinked starch Jasmine microcapsules thermal weight loss rate in the first five days were12.76%,11.99%,11.27%,10.52%,9.86%fragrance content were increased with time and decreased slowly with some slow-release property;UV VIS spectrophotometer showed that in wet conditions,crosslinked starch jasmine microcapsules in ethanol with the increase of time,jasmine was increased to 0.353g/L,indicating in ethanol solution of jasmine oil gradually increased,which shows that the increase of cross-linked starch microcapsules in jasmine oil with time continuously released into the ethanol solution,with sustained release property,and dry conditions released quickly,because the swelling effect of starch promoted the release of fragrance.
引文
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[4]Pena B,Louis-Charles d.M Garcia-Valls R,GumíT.Characterization of Polysulfone and Polysulfone/Vanillin Microcapsules by~1H NMR Spectroscopy,Solid-State 13C CP/MAS-NMR Spectroscopy,and N_2 AdsorptionDesorption Analyses[J].ACS Applied Materials&Interfaces,2011,3(11):4420-4430.
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[10]葛艳蕊,冯薇,王奎涛.缓释型食用玫瑰香精微胶囊的制备[J].食品科技,2004(10):13-15.
[11]Ichiura H,Takayama M,Nishida N,et al.Interfacial polymerization preparation of functional paper coated with polyamide film containing volatile essential oil[J].Journal of Applied Polymer Science,2012,124(1):242-247.
[12]冀国强,邵秀芝.淀粉微球研究进展[J].粮食与油脂,2009(8):1-3.
[13]刘勋,胡敏,罗合春,等.变性淀粉微胶囊包埋剂的应用性能比较研究[J].食品研究与开发,2010,31(3):10-13.
[14]朱强,孙庆元,蒙敏,等.淀粉微球对玫瑰香精的吸附及缓释性能研究[J].日用化学工业,2008,38(4):238-241.
[15]李静茹,金征宇.可降解淀粉微球吸附薄荷油的研究[J].食品与生物技术学报,2006,25(5):25-27.
[2]刘华杰,柳松.乳化香精的稳定性及其评价方法[J].中国调味品,2007(6):63-66.
[3]蔡秀丽,吕建平,刘姣姣,等.双层包覆香精微胶囊的制备及性能研究[J].包装工程,2013(11):31-34.
[4]Pena B,Louis-Charles d.M Garcia-Valls R,GumíT.Characterization of Polysulfone and Polysulfone/Vanillin Microcapsules by~1H NMR Spectroscopy,Solid-State 13C CP/MAS-NMR Spectroscopy,and N_2 AdsorptionDesorption Analyses[J].ACS Applied Materials&Interfaces,2011,3(11):4420-4430.
[5]杨斌.聚合法制备纳米玫瑰香精[D].上海海洋大学,2008.
[6]孙岩啸.桂花香精纳米胶囊的制备及特性研究[D].南京林业大学:南京林业大学,2012.
[7]Esser-Kahn A P,Odom S A,Sottas N R,White S R,Moore J S.Triggered Release from Polymer Capsules[J].Macromolecules,2011,44(14):5539-5553.
[8]马双双,肖作兵,胡静,等.纳米香精的性能研究[J].香料香精化妆品,2010(3):33-35.
[9]Paetznick D,Reineccius G.Shelf Life and Fragrance Release of Coacervated Orange Oil[J].Acs Symposium,2009.
[10]葛艳蕊,冯薇,王奎涛.缓释型食用玫瑰香精微胶囊的制备[J].食品科技,2004(10):13-15.
[11]Ichiura H,Takayama M,Nishida N,et al.Interfacial polymerization preparation of functional paper coated with polyamide film containing volatile essential oil[J].Journal of Applied Polymer Science,2012,124(1):242-247.
[12]冀国强,邵秀芝.淀粉微球研究进展[J].粮食与油脂,2009(8):1-3.
[13]刘勋,胡敏,罗合春,等.变性淀粉微胶囊包埋剂的应用性能比较研究[J].食品研究与开发,2010,31(3):10-13.
[14]朱强,孙庆元,蒙敏,等.淀粉微球对玫瑰香精的吸附及缓释性能研究[J].日用化学工业,2008,38(4):238-241.
[15]李静茹,金征宇.可降解淀粉微球吸附薄荷油的研究[J].食品与生物技术学报,2006,25(5):25-27.
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