薄荷油微胶囊的制备及其性能研究

Preparation and properties of peppermint oil microcapsules

中文关键词:  辛烯基琥珀酸酐改性的短葡聚糖链  包合物  表征

英文关键词:octenyl succinic anhydride short chain dextran chain  inclusion complex  characterization

中文摘要:

      目的 研究薄荷油微胶囊的制备方法, 并研究包合物的制备及其结构表征, 开发新型微胶囊载香技术。方法 通过紫外分光光度法对短葡聚糖链(octenyl succinic anhydride short chain dextran chain, OSA-SGC)包埋薄荷油的包埋率进行测定, 通过扫描电子显微镜(scanning electron microscope, SEM), 热重分析(thermogravimetric analysis, TGA), 红外光谱分析(infrared spectroscopy, IR)及X射线衍射(X-ray diffraction, XRD)对OSA-SGC及其包合物进行表征。结果 由酶解蜡质玉米淀粉制备的OSA-SGC聚合物的包埋率为35.7%。结论 酶解蜡质玉米淀粉制备的OSA-SGC聚合物能够有效包埋薄荷油, 为新型微胶囊载香技术的开发与应用找到新出路。

英文摘要:

      Objective To investigate the preparation method of peppermint oil microcapsules, the preparation and structural characterization of inclusion complexes, and develop new microcapsules. Methods The embedding rate of octenyl succinic anhydride short chain dextran chain (OSA-SGC) embedded peppermint oil was determined by UV spectrophotometry. OSA-SGC and its inclusion complex were characterized of by infrared spectroscopy (IR) and X-ray diffraction (XRD). Results The embedding rate of the OSA-SGC polymer prepared from the enzymatically hydrolyzed waxy corn starch was 35.7%. Conclusion The OSA-SGC polymer prepared by enzymatic hydrolysis of waxy corn starch could effectively enrich peppermint oil, which can give a new way for the development and application of new microcapsule aroma technology.