纳米檀香胶囊的制备工艺研究  

Study on the Preparation Process of Sandalwood Flavor-loaded Nanocapsules

作　　者：牛云蔚[1] 肖作兵[1] 张瑞敏[1] 丁叶[1] 于单[1] 

机构地区：[1]上海应用技术学院香料香精技术与工程学院,上海201418

出　　处：《食品工业》2013年第9期48-51,共4页The Food Industry

基　　金："十二五"国家支撑计划课题(2011BAD23B01);国家自然科学基金(21276157);上海市"登山计划"国际合作项目(11290707600);上海香料香精工程技术研究中心(12DZ2251400)

摘　　要：以2-氰基丙烯酸正丁酯(BCA)为壁材,檀香香精为芯材,通过乳液聚合法制备纳米香精胶囊。通过一系列单因素和正交试验分析考察香精用量、壁材用量,乳化剂用量及pH等因素对纳米檀香香精胶囊粒径大小的影响,得出檀香纳米胶囊的最佳工艺条件为:2-氰基丙烯酸正丁酯用量0.8%,香精添加量0.2%,乳化剂用量1%,pH 3.0。所制备的纳米檀香香精胶囊的平均粒径为112.31 nm。The nanocapsules prepared by emulsion polymerization method with butyl cyanacrylate as wall materials and sandalwood flavor as core were investigated. The single factor experiments under different concentrations of sandalwood flavor, wall materials and emulsifier, and pH value were conducted and the validation was by orthogonal experimental. It showed that nano- flavor was with mean diameter at 112.31 nm when the wall material content was 0.8%, flavor content was 0.2%, emulsifier content was 1%, the value ofpH was 3.

关 键 词：檀香香精 纳米香精胶囊 2-氰基丙烯酸正丁酯 乳液聚合法 

分 类 号：TB34[一般工业技术—材料科学与工程]