摘要
香精微胶囊化是指利用高分子材料对香精进行包裹,起到保护和控制释放的作用。以柠檬香精为芯材,吐温-20为乳化剂,壳聚糖和明胶为壁材,研究了采用复凝聚法制备微胶囊的技术。结果表明:在香精乳化时,香精与乳化剂质量比为4∶1,乳化时间为30 min,乳化速率为1000 r/min,得到粒径为28μm左右的香精微球;在壁材聚合阶段,芯壁比为1∶1,明胶与壳聚糖质量比为2∶1,可以得到粒径为55μm左右的微胶囊,满足香型纸制备的工艺要求。将微胶囊加入到纸浆中制成纸张,微胶囊缓释效果良好,纸张香味持久达半年以上。
Flavor microencapsulation refers to the use of polymer materials to wrap flavor,which plays a role of protection and of release control.Using limonene as core material,Tween-20 as emulsifier,chitosan and gelatin as shell material,the preparation of microcapsules was studied by means of complex coacervation.The results showed that the mass ratio of flavor to emulsifier was 4∶1,the emulsifying time was 30 min,the emulsifying rate was 1000 r/min,the flavor microspheres with a particle size of about 28μm could be obtained.In the stage of shell material polymerization,the mass ratio of core material to shell material was 1∶1,and the mass ratio of gelatin to chitosan was 2∶1.Microcapsule with particle size of about 55μm could be obtained to meet the technological requirements of the preparation of fragrant paper.The microcapsule was added to the pulp to make paper.The microcapsule sustained release effect was good,and the fragrance of paper lasted for more than half a year.
作者
何荥
张玄
李荣全
严嘉蓉
刘柳
邵友元
HE Xing;ZHANG Xuan;LI Rongquan;YAN Jiarong;LIU Liu;SHAO Youyuan(School of Chemical Engineering and Energy Technology,Dongguan University of Techonlogy,Dongguan 523808,China;Guangdong Qingzhu Technology Ltd,Dongguan 523406,China)
出处
《东莞理工学院学报》
2021年第5期118-123,共6页
Journal of Dongguan University of Technology
基金
东莞市社会科技发展项目(2014108101038):土壤重金属污染治理与修复关键技术研究
东莞理工学院卓越工程师导师制项目(2020年度)。
关键词
柠檬香型
香型纸张
微胶囊
lemon flavor
fragrant paper
microcapsules
