大蒜提取物微胶囊技术研究

Study on the microencapsulation of garlic extract

采用自行设计的小型设备,对大蒜提取物(大蒜精油)进行微胶囊化,并对影响大蒜提取物微胶囊造粒过程及包埋率的多种因素进行了系列研究,确定物料流速为0.4mL/s,喷雾气体压力为0.15MPa,物料粘度为2590mPa·s,得出了微胶囊产品状态质量与物料流速、喷雾气体压力和物料粘度之间的关系方程;壁材和心材质量比为1∶1,乳化剂配比为0.2%吐温-80+0.1%单甘酯,壁材浓度为27.5mg/g时得到微胶囊的包埋率为86.88%,产品收得率71.22%。

This research microencapsulates garlic extract with the minitype facility was disigned by ourselves. It puts up a series of research on the factors which affect the process and microencapsulating efficiency,and the materiel velocity of flow is 0.4 mL/s,the pressure 0.15 MPa,the materiel velocity of flow 2 590 mPa · s, An equation among the quality of microcapsule product and these three factors＇s gained. The scale of wall material and center material is 1 ： 1,the compound rate of emulslficating reagente is 0. 2% Tween-80 and 0. 1% Glycerin Monostearate. The best consistency of the wall material is 27.5 mg/g. On this condition,the embedded rate of the microcapsule is 86.88%.