明胶/CMC复合凝聚法制备微胶囊研究  

Study on microencapsulation technology by gelatin/CMC complex coacervation

作　　者：张海洋[1] 吕怡[1] 倪悦[1] 张晓鸣[1] 

机构地区：[1]江南大学食品学院,江苏无锡214162

出　　处：《食品与机械》2010年第5期44-47,55,共5页Food and Machinery

基　　金：国家科技支撑计划(编号:2006BAD27B04)

摘　　要：以明胶和CMC(羧甲基纤维素钠)为壁材,肉桂醛为芯材,通过复合凝聚法制备球形多核微胶囊。研究明胶/CMC比例、pH、壁材浓度、芯壁比等参数对胶囊形态、粒径及包埋效果的影响。试验确定最佳工艺参数为:明胶/CMC比例9:1,pH4.6～4.7,壁材浓度1%,芯壁比2:1。在此条件下制备的微胶囊球形较好,表面光滑,粒径均一。与明胶/阿拉伯胶制备的微胶囊相比,形态相似,产率较高,而壁材成本大大降低。Microencapsulation of cinnamaldehyde using complex coacervation of gelatin and CMC（carboxymethyl cellulose）was investigated.The influence was studied of such parameters as gelatin/CMC ratio,pH,wall material concentration,core/wall material ratio on the morphology,particle size distribution and embedding effect of microcapsules.The optimal technical parameters were as follows：gelatin/CMC ratio 9：1,pH 4.6～4.7,wall material concentration 1%,core/wall material ratio 2：1.Microcapsules made under these parameters have nice spherical shape and uniform particle size.Compared with the gelatin/Gum Arabic microcapsules,it has similar morphology,much better embedding effect,but lower cost.

关 键 词：明胶 CMC 复合凝聚 肉桂醛 

分 类 号：TS201.1[轻工技术与工程—食品科学]