羟丙基-β-环糊精/玫瑰香精纳米胶囊制备工艺的优化

Preparation of HP-β-CD & Rose Flavor Nanocapsulates

利用羟丙基-β-环糊精(HP-β-CD)内疏水外亲水的空腔结构对东方琥珀玫瑰香精进行包合,以平均粒径为主要指标,粒径分布系数(PDI)及ζ电位为辅助指标对胶囊进行考察。通过单因素实验找出对包合工艺影响较大的因素。在此基础上采用Box-Behnken响应面设计法优化包合工艺,得到最佳包合工艺条件:包合时间为4h,磁力搅拌转速为1 000r/min,反应pH值为8,壁芯质量比为1.69,乳化剂为聚氧乙烯失水山梨醇单月桂酸酯(Tween-20),乳化剂香精质量比为3.13,固形物质量分数为1.5%。其平均粒径为72.8nm,粒径分布系数为0.127,ζ电位为-12.6mV。通过透射电镜观察发现纳米香精胶囊呈不规则的圆形。

Hydroxypropyl-β-cyclodextrin（HP-β-CD）,containing special hydrophobic cavity,was used to include rose flavor.In this study,the average size was as major index and PDI and ζ potentia as t two auxiliary indexes to choose the optimum process parameters.The optimum conditions were determined by single-factor and he Box-Behnken design of response surface methodology and listed as follows： reaction time of 4h,electromagnetic stirring speed of 1000rpm,reaction pH of 8,the mass ratio of external to internal capsule of 1.69,the emulsifier of Tween-20,the mass ratio of emulsifier to flavor of 3.13,solid contents of 1.5%.under the optimum conditions,the average size is 72.8nm,the PDI is 0.127,and the ζ potential is-12.6mv.It also has a spherical shape by the transmission electron microscopy.