卷烟薄荷香型微胶囊颗粒的制备及其应用研究

Preparation of Mint Flavor Cigarette Microcapsule Particles and Its Application

选用HI-CAP、CAPSUL和CAPSUL TA三种OSA变性淀粉与蔗糖和麦芽糊精1∶1∶1的复配溶液为壁材,以薄荷香型烟用香精为芯材,采用喷雾干燥工艺制备薄荷香型烟用微胶囊;并采用顶空制粒工艺,制成颗粒应用到卷烟中。应用SEM扫描电镜和热重分析对微胶囊产品进行了表征,并测试了微胶囊颗粒的包埋率、储存稳定性与释放特性。结果表明:利用OSA变性淀粉作为壁材所制备的微胶囊颗粒具有连续、致密的结构。其中,使用CAPSUL变性淀粉包埋的微胶囊颗粒包埋率更高,达到了95.26%,其对薄荷香精保留和延长时间的效果优于HI-CAP和CAPSUL TA变性淀粉,储存30 d后薄荷油保留率在92.76%,在保温温度为80℃条件下,薄荷醇释放率达到51%。应用到卷烟中可以提高薄荷香型特征烟用香精的释香时间,改善卷烟感官质量。

The spray drying technology was used to prepare mint flavor tobacco microencapsulation,with wall materials prepared by three kinds of OSA modified starch(HI-CAP,CAPSUL and CAPSUL TA),sucrose and maltodextrin(1∶1∶1),and mint flavor as core materials.The microcapsule particles were characterized by SEM scanning electron microscopy and thermogravimetric analysis,and the embedding rate,storage stability and release characteristics of the microcapsule particles were tested.The results showed that the microcapsule particles prepared by using OSA modified starch as wall material possessed a continuous and dense structure.The embedding rate of microcapsules embedded with CAPSUL modified starch was higher(95.26%),and its retention and duration of mint essence were better than that of HI-CAP and CAPSUL TA modified starch,respectively.The retention rate of peppermint oil was 92.76%after 30 days of storage.At the temperature of 80℃,the release rate of menthol reached 51%.And the application of this type microcapsule particles in cigarette could improve the effect of mint flavor and smoking quality.