甜橙油微胶囊的制备及其热释放研究

The preparation and heat release of sweet orange oil microcapsule

以甜橙油(Sweet Orange Oil,SOO)为芯材,以明胶(GE)为囊材,以甲醛为固化交联剂,通过单凝聚法和真空干燥,成功制备了SOO/GE微胶囊.采用倒置显微镜、扫描电镜、傅里叶变换红外光谱、热重分析和热释放−气相色谱质谱法对SOO/GE微胶囊的形貌、包封率、热重分析和热释放行为进行了研究.结果表明,单凝聚法可有效包裹SOO,扫描电镜显示SOO/GE微胶囊具有完整和光滑的微球结构,包封率为88.5%,热重结果显示SOO/GE微胶囊的热释放温度在200~600℃区间,与SOO比较,SOO/GE微胶囊失重温度范围加大,释放时间增加.在100、200、300、400、500℃和600℃区间进行热分解,结果表明,甜橙微胶囊的热释放温度处于200~600℃之间,以明胶为壁材制备的微胶囊具有较好的微观结构和热释放能力.以上研究表明,甜橙油微胶囊在热加工食品、长效食品保鲜和烟草方面具有潜在的应用和开发前景.

In this study,sweet orange oil microcapsule was successfully prepared by using method of single coagulation.Gelatin was used as the capsule material,and formaldehyde as the curing cross-linking agent.The morphology,encapsulation rate,thermogravimetric analysis and thermal release behavior of sweet orange oil microcapsules were explored by inverted microscope(IM),scanning electron microscope(SEM),Fourier transform infrared spectroscopy(FTIR),thermogravimetric analysis(TG/DSC)and gas chromatography mass spectrometry(GC−MS).The results show that sweet orange oil microcapsules had a complete and smooth microsphere structure,and the encapsulation rate was 88.5%.TG showed a range of 200—600℃.Compared with sweet orange oil,the weight loss temperature range and release time of sweet orange oil microcapsules were increased.The pyrolysis was carried out in the range of 100,200,300,400,500℃ and 600℃.The results show that the heat release temperature was mainly in the range of 200℃ and 500℃.The microcapsules prepared with gelatin as wall material had better microstructure and thermal sustained release ability.Therefore,sweet orange oil microcapsules have potential application and development prospect in hot processed food,long-term food preservation and tobacco industry.