选取海藻酸钠为壁材,肉桂醛为芯材,优化喷雾冷凝法制备微胶囊的工艺.通过单因素试验考察海藻酸钠浓度、肉桂醛浓度、乳化剂加入量对微胶囊包埋率的影响,然后对肉桂醛微胶囊的粒径分布和表面结构进行表征,并研究了所制微胶囊在水中的释放速度.结果表明:海藻酸钠浓度为0.4%,肉桂醛浓度为1%,乳化剂(吐温60)的加入量为0.4%,肉桂醛微胶囊的包埋率最高达到62.5%;肉桂醛微胶囊粒径在18.5μm~995.6μm范围分布,其中90%粒径小于383.6μm;光学显微镜下可以观察到肉桂醛微胶囊呈圆球状,电子扫描显微镜可以观察到微胶囊表面呈多孔状;肉桂醛微胶囊在水中的释放速度先上升后下降,到240 min后达到释放平衡状态.本研究为喷雾冷凝法在香精香料包埋及应用提供技术支撑.%In this study, alginate was selected as wall material and cinnamaldehyde was selected as core materi-al to optimize the microcapsules process by spray condensation method. The effect of concentration of sodium al-ginate, cinnamaldehyde concentration, emulsifier amount on microencapsulation rate was investigated by one factor experiment. Then the size distribution and surface structure of microcapsules were characterized, and re lease speed of microcapsules was measured. The results showed that:sodium alginate 0.4%, cinnamaldehyde 1%, emulsifier (Tween 60) 0.4%, the encapsulation rate of cinnamaldehyde microcapsules reach to the high est of 62.5 %. The particle size of cinnamaldehyde microcapsules was in the distribution range of 18.5 μm-995.6 μm, and 90%particle size was less than 383.6μm. The cinnamaldehyde microcapsules was spherical when observed under an optical microscope, the microcapsule surface was porous when observed a scanning electron microscope. The release rate of cinnamaldehyde microcapsules in the water was increased at the begin-ning and decreased, then reached to the equilibrium state after 240 min. The study can provide technical sup-port for the application of spray condensation method on encapsulation of flavor and fragrance.
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