聚丙烯酸酯包覆铃兰醛纳米胶囊的流变性研究

Study on Rheology of Nanocapsule of Lilial Encapsulated by Polyacrylate*

对聚丙烯酸酯包覆铃兰醛缓释香精体系的流变特性进行研究。动态测试结果表明,随着固含量、香精用量和测试温度的提高,体系的黏弹性能会减弱;而随着乳化剂用量及引发剂用量增加,体系的动态模量随之增强。稳态测试结果表明,随着剪切速率的增大,体系的表观黏度随之下降,体系呈现出假塑性流体剪切变稀的流变特征;随着固含量、乳化剂用量、引发剂用量的增大,体系的表观黏度上升,而香精用量及测试温度提高会导致体系的表观黏度下降。

The rheological property of sustained-release flavor system of lilial encapsulated by polyacrylate was studied in the paper. Dynamic test indicated that diminished viscoelasticity resulted from the increase of solid content, flavor content and test temperature; dynamic modulus increased with the increase of emulsifier and initiator content. Steady state test showed that ap- parent viscosity decreased with the increase of shear rate, which present shear thinning rheological property of pseudoplastic fluid; apparent viscosity increased with the increase of solid content, emulsifier content and initiator content; apparent viscosity decreased with the increase of flavor content and test temperature.