利用干酵母细胞微胶囊化丁香油的研究

Microencapsulation of clove bud oil by utilizing dried yeast cell

探讨以干酵母细胞作为囊壁材料制备微胶囊的可行性。以丁香油为囊芯，通过正交试验优化微胶囊制备的工艺条件。结果表明，选择包埋温度70℃、包埋时间9h和丁香油与干酵母质量配比为1：1的条件比较适宜，微胶囊中丁香油包埋率可以达到41．26％。通过光学显微镜和电镜观察，丁香油微胶囊呈规则的球形，颗粒直径在2．0～4．0gm之间，细胞质内能观察到闪亮的油滴存在。在100℃条件下加热20h，丁香油经微胶囊化后挥发速率下降43．25％；丁香油微胶囊抑菌效果优于同量的丁香油，具有一定的缓释效果。

The feasibility of preparing microcapsule with dried yeast （S. cerevisiae） cell as wall materials was studied. The clove bud oil（CBO） was selected as core materials. The conditions for CBO microencapsulation were optimized by orthogonal experiment. Results show that the encapsulating yield of CBO reaches 41.26% under the conditions of encapsulating temperature of 70℃, encapsulating time of 9 h and the ratio of CBO mass to yeast mass of 1：1. The morphology of the CBO microcapsule observed with optical microscope and scanning electron microscope（SEM） is global, and the particle diameter is 2.0～4.0 μm. The twinkling CBO drip can be found in the yeast cytoplasm. After being encapsulated in yeast cell, the volatile velocity of CBO is reduced by 43.25%. The antiseptic effect of CBO encapsulated by dried yeast cell is better than that of the equal quantity of CBO, and the microcapsule has some sustained-release antiseptic effect.