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壳聚糖/明胶/纤维素纳米晶体复合壁材制备香精微胶囊
Preparation of Fragrance Microcapsule with Chitosan/ Gelatin/ Cellulose Nanocrystalline Composite Wall Material
收稿日期:2021-01-11  
DOI:10.11980/j.issn.0254-508X.2021.06.006
关键词:  复凝聚法  微胶囊  纤维素纳米晶体  明胶  壳聚糖
Key Words:complex coacervation  microcapsules  cellulose nanocrystals  gelatin  chitosan
基金项目:天津市教委科研计划资助项目(2018KJ098)。
作者单位邮编
蒋天艳 天津科技大学天津市制浆造纸重点实验室天津300457 300457
刘婉嫕 天津科技大学天津市制浆造纸重点实验室天津300457 300457
王聪 天津科技大学天津市制浆造纸重点实验室天津300457 300457
李宇航 天津科技大学天津市制浆造纸重点实验室天津300457 300457
栾云浩 天津科技大学天津市制浆造纸重点实验室天津300457 300457
刘鹏涛 天津科技大学天津市制浆造纸重点实验室天津300457 300457
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摘要:本研究以柠檬香精为芯材,壳聚糖(CS)、明胶(GE)和纤维素纳米晶体(CNC)为复合壁材,采用复凝聚法制备柠檬香精微胶囊。研究了壁材质量分数、CNC质量分数、芯壁比和乳化速率对微胶囊粒径和包埋率的影响,确定了最佳制备工艺条件为:壁材质量分数0.2%,CNC质量分数0.3%,芯壁比3:1,乳化速率900 r/min。在此最佳条件下制得的香精微胶囊包埋率为74.35%。傅里叶变换红外光谱(FT-IR)表明,CS、GE与CNC之间发生了静电吸引。扫描电子显微镜(SEM)表明,香精微胶囊呈球形,粒径在1.8~5.2 μm之间,分散性良好。热重分析表明,CS/GE/CNC壁材体系能很好地保护柠檬香精在200℃以下的缓慢释放。
Abstract:In this study, the lemon-flavor fragrance microcapsules were prepared by complex coacervation method using lemon flavor as the core material, chitosan (CS), gelatin (GE), and cellulose nanocrystal (CNC) as the composite wall materials. The effects of wall material mass fraction, CNC mass fraction, core-to-wall ratio, and emulsification rate on both particle size and embedding rate of the fragrance microcapsules were studied. The optimal preparation condition was found that the wall material mass fraction was 0.2%, the mass fraction of CNC was 0.3%, the core-to-wall ratio was 3:1, and the emulsification rate was 900 r/min. The embedding rate of the prepared fragrance microcapsule was 74.35% under the optional condition. FT-IR showed that electrostatic attraction occurred between CS, GE and CNC. SEM showed that the prepared fragrance microcapsules were spherical. The laser particle size analyzer showed that the particle size of the prepared fragrance microcapsules ranged from 1.8 to 5.2 μm, with good dispersibility. Thermogravimetric analysis showed that the CS/GE/CNC wall material system could well protect the slow release of lemon flavor below 200℃.
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