摘要
目的:制备丁香酚双层微胶囊,考察其缓释性能。方法:以丁香酚为芯材,壳聚糖、乳清蛋白和海藻酸钠为壁材,采用冷冻干燥法制备双层壳结构的丁香酚微胶囊。以负载率为指标,通过正交实验,对乳清蛋白和壳聚糖质量比、芯材和壁材质量比、海藻酸钠质量分数、无水硫酸钠和壳聚糖质量比四个条件进行优化,确定最佳制备工艺。采用傅里叶红外光谱扫描、扫描电镜、热重分析仪对最优条件下制备的丁香酚微胶囊进行表征,对其缓释性能进行研究分析,并对其缓释曲线进行动力学方程拟合。结果:最佳制备工艺为乳清蛋白和壳聚糖质量比1:5、芯材和壁材比2:1、海藻酸钠质量分数0.6%、无水硫酸钠和壳聚糖质量比3:4,在此条件下制备的丁香酚微胶囊负载率为14.56%。通过红外光谱图可知丁香酚被壁材所包裹;扫描电镜显示微胶囊形貌完整;热稳定性分析和缓释性研究表明丁香酚微胶囊相比丁香酚更加稳定,挥发性小。结论:所制备的丁香酚微胶囊具有良好的丁香酚包埋能力,能够有效延缓其挥发,缓释过程符合Peppas动力学方程。
Objective:To prepare bilayer eugenol microcapsules and evaluate their sustained-release performance.Methods:Bilayer shell eugenol microcapsules were prepared using eugenol as the core material and chitosan,whey protein,and sodium alginate as the wall materials through freeze-drying.The optimal preparation process was determined by orthogonal experiments,with the loading rate as the indicator.Four conditions were optimized:the mass ratio of whey protein to chitosan,the mass ratio of core material to wall material,the mass fraction of sodium alginate,and the mass ratio of anhydrous sodium sulfate to chitosan.The prepared eugenol microcapsules under optimal conditions were characterized using Fourier infrared spectroscopy,scanning electron microscopy,and thermogravimetric analysis.The sustained-release performance was studied and analyzed,and the release curve was fitted to a kinetic equation.Results:When the mass ratio of whey protein to chitosan was 1:5,the core to wall material ratio was 2:1,the sodium alginate mass fraction was 0.6%,and the mass ratio of anhydrous sodium sulfate to chitosan was 3:4,the loading rate of the prepared eugenol microcapsules was 14.56%.Fourier infrared spectroscopy confirmed that eugenol was encapsulated by the wall materials;Scanning electron microscope(SEM)showed that the microcapsules had an intact morphology.Thermogravimetric analysis and sustained-release studies indicated that the eugenol microcapsules were more stable and less volatile than pure eugenol.Conclusion:The prepared eugenol microcapsules demonstrated good eugenol embedding capacity,effectively delaying its volatilization.The sustained-release process conformed to the Peppas kinetic equation.
作者
杨天智
王超
薛野
王帅
任昭辉
刘鹏飞
YANG Tianzhi;WANG Chao;XUE Ye;WANG Shuai;REN Zhaohui;LIU Pengfei(College of Tobacco Science,Henan Agricultural University,Flavors and Fragrance Engineering&Technology Research Center of Henan Province,Zhengzhou 450046,China;Jilin Tobacco Industry Co.,Ltd.,Yanji 133001,China)
出处
《食品科技》
CAS
北大核心
2024年第9期250-259,共10页
Food Science and Technology
基金
吉林烟草工业公司项目(KJXM-2024-09)
河南省科技厅科技攻关项目(212102110353)。
关键词
壳聚糖
乳清蛋白
海藻酸钠
丁香酚
双层微胶囊
缓释
chitosan
whey protein
sodium alginate
eugenol
bilayer microcapsules
sustained-release