香精微胶囊的制备及其缓释性能

Preparation of perfume microcapsules and their sustained-release properties

以三聚氰胺-甲醛树脂为壁材,苯乙烯-马来酸酐共聚物为乳化剂,采用原位聚合法制备了一系列香精微胶囊。采用红外光谱分析仪、扫描电子显微镜和热重分析仪分析了香精微胶囊的化学结构、表面形貌和缓释性能;采用恒温失重法计算香精的含香率及留香期。结果表明:三聚氰胺-甲醛树脂壳体对香精芯材的包覆性良好,所制备的微胶囊表面光滑致密,呈球形分布,且微球分散性良好;香精微胶囊的缓释性能随壁材用量的增加而增强,但会随香精添加量和乳化转速的增加而减弱。壁材质量16 g,芯材(茉莉香精)质量60 g,乳化转速1 400 r/min条件下制备的香精微胶囊含香率高,留香期长。

A series of flavor microcapsules are prepared by in-situ polymerization using melamine-formal- dehyde resin as wall material and styrene-maleic anhydride copolymer as emulsifier. The chemical struc- ture, surface morphology and sustained-release properties of the micrecapsules are analyzed by infrared spectroscopy, scanning electron microscopy and thermogravimetric analysis, and the fragrance content and retention period of the microcapsules are calculated by isothermal weight loss method. The results show that the melamine-formaldehyde resin shell has good coating property on the core material of fla- vor, and the microcapsules have smooth and compact surface, spherical distribution and good dispers- ibility. The sustained-release performance of flavor microcapsules improves with the increase of wall material content, but decreased with the increase of flavor content and emulsification speed. The micro- capsules prepared under the conditions of 16 g wall material, 60 g core material （jasmine essence） and 1 400 r/min emulsification speed have higher fragrance content and longer retention time.