β-环糊精微球固化玫瑰香精的工艺研究

Study on Preparation Process of Inclusion Compound of rose perfume withβ-Cyclodextrin Microspheres

摘要:

以β-环糊精(β-CD)为原料、环氧氯丙烷(ECH)为交联剂，采用反相乳液法合成β-CD微球；使其对玫瑰香精进行固化。通过L9(34)正交实验对工艺进行优化，并采用红外、X-衍射和热重对固化物进行表征，结果表明最佳固化工艺为：m(β-CD微球/g)︰V(香精/mL)=4︰1，固化时间4h，固化温度50℃，搅拌速度600 r•min-1；在此条件下，玫瑰香精的固化率为64. 2%，产率为89.5%；影响因素的大小依次为：玫瑰香精和β-CD微球的投料比>固化温度>搅拌速度>固化时间。

Abstract:

The β-cyclodextrin microspheres were synthesized in inverse emulsion with β-cyclodextrin as material and epichlorohydrin as cross-linking agent, then the rose perfume was cured by them. The preparation process was optimized through the L9(34) orthogonal experimental design and the structure and performance were identified by FT-IR spectroscopy, X-ray diffraction (XRD) and thermogravimetric analysis (TGA). The extraction rate of rose perfume and the yield of inclusion compound can reach 64.2% and 89.5% respectively under the following conditions : m(β-CD microsphere/g):V(perfume/mL)=4:1, time 4h, emperature 50℃, stirring 600 r•min-1. Influence factors were the percentage of the rose perfume oil in β-CD microsphere inclusion, the reaction temperature, the agitating rate, the reaction time in order.