壳聚糖复凝聚法制备橄榄油微囊的研究

Olive oil microencapsulation of chitosan by complex coacervation method

制备橄榄油微囊，并对其制备进行优化。以壳聚糖和明胶为囊材，以橄榄油为囊芯，利用统计分析学对复凝聚体系的形成条件进行初步筛选，并制备微胶囊。使用明胶、壳聚糖复凝聚法在pH=6．0～6．4，复凝聚反应15min，交联70min条件下制得的橄榄油微囊粒径分布相对平均，外观颗粒较圆整、表面光滑，分散性较好。复凝聚橄榄油微囊制备工艺简便，成品圆整光滑，值得进一步研究开发。

To optimize parameters for preparing argan oil microcapsule, microcapsules of olive oil （core structure） - chitosan crosslinked with gelatin （shell structure） were prepared by complex coacervation method. The effects of various processing parameters were investigated by using statistical analysis. Experimental data showed that the optimum parameters were that presetting pH 6.0-6.4, controlling crosslinking time and complex coacervation at 75 min and 15 min, respectively. Under these conditions, microcapsules were uniform spherical particles with smooth surface and good dispersibility. Microcapsules products containing olive oil developed by a simple complex coacervation approach were spherical and smooth with good dispersibility, which deserves further researches and developments.