超声辅助制备葡萄柚精油纳米微胶囊及其表征  

Ultrasound-assisted preparation and characterization of grapefruit essential oil nanocapsules

作　　者：彭莹芸 付复华 朱平平[1] 胡筱 单杨 PENG Ying-yun;FU fu-hua;ZHU Ping-ping;HU Xiao;SHAN Yang(Longping Branch, Graduate School of Hunan University, Changsha, Hunan 410125, China;Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China;Hunan Agricultural Product Prossing Institute, Changsha, Hunan 410125, China)

机构地区：[1]湖南大学研究生院隆平分院,湖南长沙410125 [2]湖南省农业科学院,湖南长沙410125 [3]湖南省农产品加工研究所,湖南长沙410125

出　　处：《食品与机械》2019年第5期208-212,共5页Food and Machinery

基　　金：国家公益性行业(农业)科研专项(编号:201303076);湖南省科技创新平台与人才计划(编号:2018TP1030)

摘　　要：采用复凝聚法结合正交试验设计,优化葡萄柚精油纳米微胶囊制备工艺。以A型明胶、海藻酸钠为壁材,葡萄柚精油为芯材,CaCl2溶液为固化剂,在超声辅助的情况下,考察芯壁比、超声时间、超声振幅、固化剂添加量4个因素对微胶囊粒径大小的影响。通过激光粒度仪、傅里叶红外光谱仪及热重分析仪分别对葡萄柚精油纳米微胶囊的粒径分布、单体反应情况和热稳定性进行分析表征。结果表明:制备的最佳工艺为芯壁比12(g/g),超声时间10min,超声振幅10%,固化剂与壁材质量比13,此条件下制备出的微胶囊平均粒径为(210.08±10.12)nm,包埋率为(65.02±1.18)%;PDI为0.295,体系分散性较好;Zeta电位值为-18.4mV,微胶囊带负电荷,体系较稳定;傅里叶红外光谱显示微胶囊含有葡萄柚精油的特征峰;热重分析试验结果显示包埋后的葡萄柚精油纳米微胶囊具有很好的热缓释。The preparation technology of grapefruit essential oil nanocapsules was optimized by complex coacervation and orthogonal design.Nano-sized microcapsule were prepared with gelatin A and sodium alginate as wall materials, grapefruit essential oil as core material and CaCl 2 solution as curing agent.The effects were investigated, including core-wall ratio, ultrasonic time, ultrasonic amplitude and the amount of curing agent on the particle size of microcapsules.The particle size distribution, monomer reaction and thermal stability of grapefruit essential oil nanocapsules were characterized by laser particle size analyzer, Fourier transform infrared spectrometer and thermogravimetric analyzer.The results showed that the optimum preparation process was as follows: core-wall ratio was 1 2, ultrasonic time was 10 min, ultrasonic amplitude was 10%, and the ratio of curing agent to wall material was 1 3.Under these conditions, the average particle size of microcapsules was (210.08±10.12) nm, the encapsulation rate was (65.02±1.18)%;PDI was 0.295, the dispersion of the system was good;Zeta potential was -18.4 mV , the microcapsules had negative charge, and the system was stable.Fourier transform infrared spectroscopy showed that the microcapsules contained characteristic peaks of grapefruit essential oil.Thermogravimetric analysis showed that the nano-microcapsules had good thermal sustained release.

关 键 词：葡萄柚精油 纳米微胶囊 复凝聚法 

分 类 号：TS209[轻工技术与工程—食品科学]