摘要: 以β-环糊精作为壁材，用包结络合法对甜橙香精进行微胶囊化，赋予其缓释性。本文重点考察了不同因素对甜橙缓释香精的装载量及粒径分布的影响：首先，通过加入不同量地甜橙香精来检验装载量的大小；其次，研究β-环糊精的用量对装载量的影响；然后，在其他条件都不变的情况下，研究搅拌温度对装载量的影响；最后，讨论了搅拌时间对装载量大小的影响。确定了相对优化工艺条件,并得到装载量较高的缓释香精微胶囊。通过热重分析测试了微胶囊的装载量和缓释性能，并通过激光粒度仪对其粒径大小进行检测。显微镜观察结果表明，包结络合物微观形态存在菱形晶体、针状晶体和不规则晶块。5623
关键词: 甜橙香精；β-环糊精；微胶囊；缓释；装载量
Study on the preparation of control-release orange flavor
Abstract：Microcapsules of Orange Flavor with β-cyclodextrin wall were prepared by inclusion method to control release.The effect of different conditions to the capsulated ratio and average size of orange control - released flavor was presented in details:Firstly,Test the capsulated ratio by using the Orange Flavor in different volume ; secondly,Analyze the capsulated ratio by using β-cyclodextrin in different volume ;later,Study the capsulated ratio when the stirring temperature changes as the other conditions remain the same; subsequently,Discussing the effect of the capsulated ratio when the stirring time changes.The optimal conditions were determined.The capsulated ratio and the controlled release property of microcapsules were obtained by TGA.And the particle size was tested via the Mastersizer particle size analyzer.The micro morphology of microcapsule was rhombus 、pin crystals and irregular crystals observed under the microscope.
Key words: orange flavor;β-cyclodextrin;Microcapsules;control release;the capsulated ratio
目录
1 绪论 - 1 -
1.1 研究现状 - 1 -
1.2 微胶囊的分类 - 1 -
1.3 微胶囊的结构 - 1 -
1.4 微胶囊的应用 - 2 -
1.4.1 在渔业方面的应用 - 3 -
1.4.2 在食品工业中的应用 - 3 -
1.4.3 在医药中的应用 - 4 -
1.4.4 在生物化工方面的应用 - 4 -
1.4.5 在其它方面的应用 - 4 -
1.5 微胶囊技术的发展前景 - 4 -
1.6 微胶囊的制备方法 - 5 -
1.7 本课题的研究目的和意义 - 7 -
2 材料与方法 - 8 -
2.1 材料与设备 - 8 -
2.1.1 材料与试剂 - 8 -
2.1.2 实验仪器及设备 - 8 -
2.2 实验方法 - 8 -
2.2.1 甜橙香精调配 - 8 -
2.2.2 甜橙缓释香精的制备 - 9 -
2.2.3 考察因素 - 10 -
2.2.4 分析方法 - 10 -
2.2.5 实验条件设计 - 11 -
3 结果与分析 - 13 -
3.1 香精含量对装载量的影响 - 13 -
3.2 β-环糊精的用量对装载量的影响 - 17 -
3.3 包结温度对装载量的影响 - 18 -
3.4 包结时间对装载量的影响 - 20 -
3.5 甜橙缓释香精微胶囊微观形态分析 - 22 -
3.5.1 光学显微镜图像观察 - 23 -
3.5.2 纳米激光粒度测试仪测量微胶囊的粒径 - 24 -
4 结论 - 27 -
致 谢 - 28 -
参考文献 - 29 - β-环糊精甜橙缓释香精的制备研究:http://www.751com.cn/huaxue/lunwen_2715.html