新型高浓度纳米缓释香精的制备工艺研究

Preparation of new high concentrations of flavor-loaded Nanocapsules

摘要:

用超滤技术，对以壳聚糖-三聚磷酸钠为壁材，桂花香精、晚香玉香精为芯材的纳米香精胶囊进行浓缩。通过一系列单因素试验分析不同因素对纳米香精胶囊超滤时间、粒径、固含量、Zeta电位等的影响，获得最佳制备条件。采用激光粒度仪（DLS）等对其性能进行检测。结果表明：对于桂花纳米香精，将原液浓缩一倍时，选择相对分子质量150000的壳聚糖，0.3MPa超滤压力，香精质量分数为0.5%时超滤综合效果最好；对于晚香玉纳米香精，将原液浓缩一倍时，选择相对分子质量150000的壳聚糖，0.3MPa超滤压力，香精质量分数为0.244%超滤综合效果最好。

Abstract:

The nanocapsule osmanthus/tuberose perfume condensed by ultrafiltration technology whose wall material is chitosan-sodium tripolyphosphate is investigated. A series of single factors were evaluated for analyzing the influence on time of concentration, diameter of particles, solid content and zeta potential for the best preparation conditions. The flavor-loaded nanocapsules were characterized by dynamic light scattering (DLS). Results showed the best preparation conditions are 150kD chitosan, 0.3MPa (pressure), 0.5% (content of perfume) for osmanthus nanocapsule; 150kD chitosan, 0.3MPa (pressure), 0.244% (content of perfume) for tuberose nanocapsule