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摘要：本课题主要探究了海藻酸钠和羟丙基-β-环糊精两种不同的壁材包覆桂花香精微胶囊的制备，并通过单因素实验优化了实验方案得到最佳制备工艺条件。海藻酸钠包覆香精微胶囊实验中，当海藻酸钠的用量1.2%，桂花香精用量6%，乳化剂用量0.1%时，制备出形态最佳，粒径大小为2.2mm，包覆率为的19.03%的香精微胶囊。羟丙基-β-环糊精包覆香精微胶囊实验中，当羟丙基-β-环糊精用量18%，桂花香精用量2%，包覆温度45℃时，制备出体系黏度最大，储能模量和损耗模量最大的微胶囊。最后将不同壁材制备出的香精微胶囊按一定比例进行复配实验，通过感官评定确定了洗涤剂用香精微胶囊的最优配比为1:4，感官分值为4.4分，并且形成了洗涤剂香精的缓释保护，实现了香精在洗涤后织物上的长效留香。31830
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毕业论文关键词：微胶囊；海藻酸钠；羟丙基-β-环糊精；洗涤剂
Preparation and Property research of Fragrance microcapsule in Detergent
Abstract:This topic mainly discussed the preparation of osmanthus fragrance microcapsule which covered two different wall materials: alginate and hydroxypropyl -β-cyclodextrin. The way of the experiment was improved through single factor experiment. Finally the best preparation conditions was obtained in this research. In the experiment which fragrance microcapsules were covered by alginate, the amount of alginate was 1.2%, the amount of osmanthus fragrance was 6%, the aomount of emulsifier was 0.1%. In the experiment which fragrance microcapsules were covered by hydroxypropyl-β-cyclodextrin, the amount of hydroxypropyl-β-cyclodextrin was 18%, the amount of osmanthus fragrance was 2%, the covering temperature was 45℃. Finally two different fragrance microcapsules were mixed with certain percentages. The best percentage of two fragrance microcapsules in detergent was defined through sensory evaluation. The best percentage was 1:4. The sensory scores was 4.4. The sustained release of fragrance was formed through the preparation of microcapsules. What’more, A long-lasting flavor in the washed fabrics was acheived .
Key Words: microcapsule, Alginate, Hydroxypropyl -β- cyclodextrin, Detergent
目录
1 绪论 1
1.1 本课题国内外研究现状 1
1.1.1 微胶囊概述 1
1.1.2 微胶囊的制备技术 2
1.2 微胶囊技术在洗涤剂中的应用 2
1.3 洗涤剂用香精微胶囊 2
1.3.1 海藻酸钠 3
1.3.2 羟丙基-β-环糊精 3
1.4 香精微胶囊实验结果的分析 4
1.4.1 热重分析 4
1.4.2 流变性能测试 4
1.5 本课题的研究目的和意义 6
2 实验部分 7
2.1 实验材料 7
2.1.1 实验材料和试剂 7
2.1.2 主要仪器和设备 7
2.2 羟丙基-β-环糊精包覆桂花香精微胶囊 7
2.2.1 羟丙基-β-环糊精包覆桂花香精微胶囊实验的初步确定 7
2.2.2 羟丙基-β-环糊精包覆桂花香精微胶囊的单因素实验 7
2.2.3结果与表征分析 8
2.3 海藻酸钠包覆桂花香精微胶囊 8
2.3.1 海藻酸钠包覆桂花香精微胶囊实验的初步确定 9
2.3.2 海藻酸钠包覆桂花香精的单因素实验 9
2.3.3结果与表征分析 9
2.4 复配实验及织布加香 9