直链淀粉薄荷酮微胶囊的制备、表征及应用

Preparation and Structure Characterization of Amylose-menthone Microcapsules and Their Application

以直链淀粉为壁材,薄荷酮为芯材,将直链淀粉溶液和薄荷酮密封于容器内,采用高温热熔法制备直链淀粉-薄荷酮微胶囊。通过扫描电镜、X射线衍射等方法验证直链淀粉与薄荷酮包合物的形成,用热重分析法(TGA)测定微胶囊的包埋效果,实验结果表明高温热熔法制备直链淀粉-薄荷酮微胶囊的方法包埋率高,微胶囊稳定性好且具有良好的缓释性能。

Abstract.With amylose as wall material, menthone as core material, amylose - menthone microcapsules were prepared in sealed containers by high-tempreture melting method. Scanning electron microscopy （SEM）and X-ray diffraction（XRD） were used to verify the formation of inclusion complexes. Thermal Gravimetric Analysis（TGA）was used to determine the encapsulation ratio of microcapsules. The encap- sulation ratio and stability of amylose - menthone microcapsules prepared by high-tempreture melting method were excellent. The amylose - menthone microcapsules also had good controlled release effect.