复合凝聚薄荷油微胶囊的研究
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摘要
复合凝聚微胶囊技术是由一种或多种亲水性胶体首先在溶液中形成复合凝聚相,随后沉积在被包埋的乳状液滴的表面形成微胶囊。这种微胶囊经固化处理后囊壁形成稳定的网状结构,能够耐受高温、高湿的环境,具有控制释放的特性。
本论文系统地研究了复合凝聚球状多核微胶囊的制备工艺、转谷氨酰氨酶的固化规律以及这种微胶囊的释放动力学及贮存稳定性;研究了壁材复合凝聚物的组成、性质,并相应地解释了工艺条件对微胶囊性质影响的原因;最后将复合凝聚球状多核薄荷油微胶囊应用到曲奇和烟草中,取得了良好的应用效果。
当以明胶/阿拉伯胶为壁材时,复合凝聚微胶囊的产率一般在90%左右,载量则受芯壁比、明胶/阿拉伯胶比率、PH值、搅拌速度的显著影响;制备球状、多核、耐热、薄荷油微胶囊的合适工艺条件是:芯壁比不大于2∶1,壁材浓度为1%,明胶/15可拉伯胶比率为1∶1,pH值为4.0,搅拌速度为400 rpm。
当以转谷氨酰胺酶作为桥联剂,随着固化时间、酶浓度和温度的增加,复合凝聚微胶囊的固化效果明显提高。在pH 6.0球状多核微胶囊被固化的最好,偏离此pH值,微胶囊的固化效果变差。转谷氨酰胺酶能够很好地替代甲醛作为复合凝聚微胶囊的固化剂。正交实验得到最佳条件为酶浓度7.5U/g gelatin、反应时间12小时、温度为15℃。
复合凝聚微胶囊在热水中和高温空气中的释放分别符合一级释放动力学和零级释放动力学。释放动力学速率常数均随芯壁比的增加而增加。微胶囊悬浮液的pH值和浓度对贮存稳定性影响较小;芯壁比为1∶2和1∶1的微胶囊较2∶1的微胶囊具有更好的贮存稳定性;
pH值对复合凝聚物的组成有显著的影响。随着pH值的降低,明胶的转化率先略有升高而后降低,阿拉伯胶的转化率先保持不变而后升高,明胶/阿拉伯胶复合凝聚物的净电位由负变正。根据pH对明胶、阿拉伯胶的转化率以及Zeta电位的影响得出了明胶、阿拉伯胶相互作用形成复合凝聚物的模型。
pH值对复合凝聚物触变性和凝胶性质的影响均较为显著,当pH为3.7时,复合凝聚物触变性和凝胶性均最强。随着明胶/阿拉伯胶比率的增加,复合凝聚物的触变性减弱而凝胶性增强。
红外光谱证实复合凝聚物是由明胶、阿拉伯胶通过物理相互作用形成的,不存在化学键的相互联接;酶固化后复合凝聚物中阿拉伯胶含量降低,明胶分子间有化学键生成。在pH 4.0、明胶/阿拉伯胶比率1∶1时,微胶囊呈球形,表面有褶皱,但无缝隙和小孔;在其他条件下形态不规则,表面有缝隙和小孔。
复合凝聚微胶囊化过程中,α-蒎烯等微量成分的损失更为严重,二次包埋后微量成分的损失明显下降。含有环糊精、复合凝聚微胶囊、二次包埋复合凝聚微胶囊的三种曲奇在风味强度方面较为接近,均明显高于直接加入薄荷油的曲奇;含有二次包埋复合凝聚微胶囊的曲奇,在可接受性方面明显高于复合凝聚微胶囊,二次包埋复合凝聚微胶囊具有更好的应用效果。
将薄荷油直接加入烟草,烘干后损失很大,α-蒎烯等一些微量成分甚至已经完全损失。将二次包埋的薄荷油微胶囊加入烟草,烘干后薄荷油损失量明显降低,微量成分在烘干的过程中也得到了很好的保护。中试过程中薄荷油的损失较小试的要严重,但感官评定结果表明:加入二次包埋复合凝聚微胶囊的烟丝在烘干后仍然具有很好的感官效果。
Microencapsulation by coacervation is the phase separation of one or many hydrocolloids from the initial solution and the subsequent deposition of the newly formed coacervate phase around the active ingredient suspended or emulsified in the same reaction media. After hardened, the wall of microcapsules forms web structure, so microcapsules by coacrvation possesse excellent heat- and moisture-resistant properties and controlled release property.
The preparation method of spherical multinuclear microcapsules by coacervation was investigated. The cross-linking parameters in the process of transglutaminase-hardened microcapsules by coacervation were optimized. The release kinetics and the storage stability of microcapsules by coacervation were also explored. The composition and properties of coacervate as wall material were investigated, accordingly explaining why some processing parameters affect on the the particle size and morphology and heat-resistant properties. Finally the spherical multinuclear microcapsules by coacervation were applied in biscuit and tabbco, obtaing good applicable effectiveness.
The gelatin/gum arabic multinuclear microcapsules encapsulating peppermint oil were prepared by coacervation. The yield of microcapsules by coacervation was about 90%. The effect of the core/wall ratio, pH, the stirring speed, the gelatin/gum arabic ratio on loading was very significant. The optimal conditions for preparing spherical multinuclear microcapsules by coacervation were as follows: wall material concentration 1%, core/wall ratio 2:1, gelatin/gum arabic ratio 1:1, pH 3.7 and stirring speed 400 rpm.
With the increase of the hardening time, TG concentration and the hardening temperature, the hardening effectiveness of microcapsules by coacervation was significantly improved. At the pH 6.0 the hardening effectiveness of microcapsules by coacervation was best, but when the hardening pH deviated from 6.0 the hardening effectiveness turned poor. Compared with formaldehyde, transglutaminase exhibited similar microcapsule hardening effectiveness. The optimum hardening parameters obtained by the orthogonal experiment were as follows: pH 6, hardening for 12 h at 15℃and TG concentration of 7.5U TG/g gelatin.
In hot water and heating air, the coacervation microcapsules followed first order release kinetics and zero order release kinetics respectively. The release kinetics rate constant increased with the core/wall ratio. The effect of pH and the concentration of microcapsules suspension on the storage stability was small. The microcapsules of the core/wall ratio of 1:1 and 1:2 had better storage stability.
The effect of pH on the composition of coacervate was very significant. With the decrease of pH, the convention of gelatin firstly increased, subsequently decreased. The convention of gum arabic remained constant at the beginning, then increased with the decrease of pH. When the pH decreased, the total zeta potential of gelatin and gum arabic turned from negative to positive. According to the effect of pH on the convention and zeta potential of gelatin and gum arabic, the modal of coacervate produced through the interaction of gelatin and gum arabic was obtained.
The effect of pH on the thixotropy property of coacervate was very significant. At pH 3.7, the thixotropy property and gel property of coacervate obviously increased. With the increase of pH and ratio of gelatin/gum arabic, the thixotropy property of coacervate decreased, however, the gel property increased.
FT-IR spectrum proved that the coacervate was formed by the physical interaction between gelatin and gum arabic, not chemical interaction. After hardened by TG, the content of gum arabic in the coacervate decreased and the chemical bond among gelatin molecules was formed. At pH 4.0 and the ratio of gelatin/gum arabic 1:1, the microcapsules possessed spherical morphology and undulate surface, but there weren't cracks and small holes. At other conditions, the surface of microcapsules possessed undulate surface, cracks and small holes.
During the preparation of microcapsules by coacervation, the loss of the micro-components such asα-pinene, was more significant than the macro-components, such as menthol and menthone. But through double encapsulation, the loss of micro-components decreased. Considering the biscuits withβ-CD, coacervation micocapsules and microcapsules by double encapsulation respectively, the sensory evaluation indicated that these biscuits had similar mint flavor intensity which was higher than biscuits with not-encapsulated mint oil. The acceptance of biscuit containing micocapsules by double encapsulation was higher than the biscuit containing coacervation microcapsules, so the microcapsules by double encapsulation exhibited better application effectiveness.
Considering the tobacco with not-encapsulated mint oil, the loss of peppermint oil was so big after drying that some micro-component, such asα-pinene, had disappeared completely. However, the loss of peppermint oil in the tobacco containing microcapsules by double encapsulation decreased significantly after drying and the micro-components were protected very well during drying. The loss of peppermint oil was greater in the middle-scale experiment, but the sensory evaluation indicated that the tobacco with microcapsules by double encapsulation still possessed good sensory effectiveness after drying in middle-scale experiment.
本论文系统地研究了复合凝聚球状多核微胶囊的制备工艺、转谷氨酰氨酶的固化规律以及这种微胶囊的释放动力学及贮存稳定性;研究了壁材复合凝聚物的组成、性质,并相应地解释了工艺条件对微胶囊性质影响的原因;最后将复合凝聚球状多核薄荷油微胶囊应用到曲奇和烟草中,取得了良好的应用效果。
当以明胶/阿拉伯胶为壁材时,复合凝聚微胶囊的产率一般在90%左右,载量则受芯壁比、明胶/阿拉伯胶比率、PH值、搅拌速度的显著影响;制备球状、多核、耐热、薄荷油微胶囊的合适工艺条件是:芯壁比不大于2∶1,壁材浓度为1%,明胶/15可拉伯胶比率为1∶1,pH值为4.0,搅拌速度为400 rpm。
当以转谷氨酰胺酶作为桥联剂,随着固化时间、酶浓度和温度的增加,复合凝聚微胶囊的固化效果明显提高。在pH 6.0球状多核微胶囊被固化的最好,偏离此pH值,微胶囊的固化效果变差。转谷氨酰胺酶能够很好地替代甲醛作为复合凝聚微胶囊的固化剂。正交实验得到最佳条件为酶浓度7.5U/g gelatin、反应时间12小时、温度为15℃。
复合凝聚微胶囊在热水中和高温空气中的释放分别符合一级释放动力学和零级释放动力学。释放动力学速率常数均随芯壁比的增加而增加。微胶囊悬浮液的pH值和浓度对贮存稳定性影响较小;芯壁比为1∶2和1∶1的微胶囊较2∶1的微胶囊具有更好的贮存稳定性;
pH值对复合凝聚物的组成有显著的影响。随着pH值的降低,明胶的转化率先略有升高而后降低,阿拉伯胶的转化率先保持不变而后升高,明胶/阿拉伯胶复合凝聚物的净电位由负变正。根据pH对明胶、阿拉伯胶的转化率以及Zeta电位的影响得出了明胶、阿拉伯胶相互作用形成复合凝聚物的模型。
pH值对复合凝聚物触变性和凝胶性质的影响均较为显著,当pH为3.7时,复合凝聚物触变性和凝胶性均最强。随着明胶/阿拉伯胶比率的增加,复合凝聚物的触变性减弱而凝胶性增强。
红外光谱证实复合凝聚物是由明胶、阿拉伯胶通过物理相互作用形成的,不存在化学键的相互联接;酶固化后复合凝聚物中阿拉伯胶含量降低,明胶分子间有化学键生成。在pH 4.0、明胶/阿拉伯胶比率1∶1时,微胶囊呈球形,表面有褶皱,但无缝隙和小孔;在其他条件下形态不规则,表面有缝隙和小孔。
复合凝聚微胶囊化过程中,α-蒎烯等微量成分的损失更为严重,二次包埋后微量成分的损失明显下降。含有环糊精、复合凝聚微胶囊、二次包埋复合凝聚微胶囊的三种曲奇在风味强度方面较为接近,均明显高于直接加入薄荷油的曲奇;含有二次包埋复合凝聚微胶囊的曲奇,在可接受性方面明显高于复合凝聚微胶囊,二次包埋复合凝聚微胶囊具有更好的应用效果。
将薄荷油直接加入烟草,烘干后损失很大,α-蒎烯等一些微量成分甚至已经完全损失。将二次包埋的薄荷油微胶囊加入烟草,烘干后薄荷油损失量明显降低,微量成分在烘干的过程中也得到了很好的保护。中试过程中薄荷油的损失较小试的要严重,但感官评定结果表明:加入二次包埋复合凝聚微胶囊的烟丝在烘干后仍然具有很好的感官效果。
Microencapsulation by coacervation is the phase separation of one or many hydrocolloids from the initial solution and the subsequent deposition of the newly formed coacervate phase around the active ingredient suspended or emulsified in the same reaction media. After hardened, the wall of microcapsules forms web structure, so microcapsules by coacrvation possesse excellent heat- and moisture-resistant properties and controlled release property.
The preparation method of spherical multinuclear microcapsules by coacervation was investigated. The cross-linking parameters in the process of transglutaminase-hardened microcapsules by coacervation were optimized. The release kinetics and the storage stability of microcapsules by coacervation were also explored. The composition and properties of coacervate as wall material were investigated, accordingly explaining why some processing parameters affect on the the particle size and morphology and heat-resistant properties. Finally the spherical multinuclear microcapsules by coacervation were applied in biscuit and tabbco, obtaing good applicable effectiveness.
The gelatin/gum arabic multinuclear microcapsules encapsulating peppermint oil were prepared by coacervation. The yield of microcapsules by coacervation was about 90%. The effect of the core/wall ratio, pH, the stirring speed, the gelatin/gum arabic ratio on loading was very significant. The optimal conditions for preparing spherical multinuclear microcapsules by coacervation were as follows: wall material concentration 1%, core/wall ratio 2:1, gelatin/gum arabic ratio 1:1, pH 3.7 and stirring speed 400 rpm.
With the increase of the hardening time, TG concentration and the hardening temperature, the hardening effectiveness of microcapsules by coacervation was significantly improved. At the pH 6.0 the hardening effectiveness of microcapsules by coacervation was best, but when the hardening pH deviated from 6.0 the hardening effectiveness turned poor. Compared with formaldehyde, transglutaminase exhibited similar microcapsule hardening effectiveness. The optimum hardening parameters obtained by the orthogonal experiment were as follows: pH 6, hardening for 12 h at 15℃and TG concentration of 7.5U TG/g gelatin.
In hot water and heating air, the coacervation microcapsules followed first order release kinetics and zero order release kinetics respectively. The release kinetics rate constant increased with the core/wall ratio. The effect of pH and the concentration of microcapsules suspension on the storage stability was small. The microcapsules of the core/wall ratio of 1:1 and 1:2 had better storage stability.
The effect of pH on the composition of coacervate was very significant. With the decrease of pH, the convention of gelatin firstly increased, subsequently decreased. The convention of gum arabic remained constant at the beginning, then increased with the decrease of pH. When the pH decreased, the total zeta potential of gelatin and gum arabic turned from negative to positive. According to the effect of pH on the convention and zeta potential of gelatin and gum arabic, the modal of coacervate produced through the interaction of gelatin and gum arabic was obtained.
The effect of pH on the thixotropy property of coacervate was very significant. At pH 3.7, the thixotropy property and gel property of coacervate obviously increased. With the increase of pH and ratio of gelatin/gum arabic, the thixotropy property of coacervate decreased, however, the gel property increased.
FT-IR spectrum proved that the coacervate was formed by the physical interaction between gelatin and gum arabic, not chemical interaction. After hardened by TG, the content of gum arabic in the coacervate decreased and the chemical bond among gelatin molecules was formed. At pH 4.0 and the ratio of gelatin/gum arabic 1:1, the microcapsules possessed spherical morphology and undulate surface, but there weren't cracks and small holes. At other conditions, the surface of microcapsules possessed undulate surface, cracks and small holes.
During the preparation of microcapsules by coacervation, the loss of the micro-components such asα-pinene, was more significant than the macro-components, such as menthol and menthone. But through double encapsulation, the loss of micro-components decreased. Considering the biscuits withβ-CD, coacervation micocapsules and microcapsules by double encapsulation respectively, the sensory evaluation indicated that these biscuits had similar mint flavor intensity which was higher than biscuits with not-encapsulated mint oil. The acceptance of biscuit containing micocapsules by double encapsulation was higher than the biscuit containing coacervation microcapsules, so the microcapsules by double encapsulation exhibited better application effectiveness.
Considering the tobacco with not-encapsulated mint oil, the loss of peppermint oil was so big after drying that some micro-component, such asα-pinene, had disappeared completely. However, the loss of peppermint oil in the tobacco containing microcapsules by double encapsulation decreased significantly after drying and the micro-components were protected very well during drying. The loss of peppermint oil was greater in the middle-scale experiment, but the sensory evaluation indicated that the tobacco with microcapsules by double encapsulation still possessed good sensory effectiveness after drying in middle-scale experiment.
引文
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