【作者】 范争荣； 肖作兵； 胡静； 朱晨；

【Author】 Fan Zheng-rong;Xiao Zuo-bing;Hu Jing;Zhu Chen;School of Biology Engineering, East China University of Science and Technology;School of Perfume and Aroma Technology,Shanghai Institute of Technology;

【机构】 上海应用技术学院香料香精技术与工程学院； 华东理工大学生物工程学院；

【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。采用动态激光光散射仪(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15万分子量壳聚糖,4Bar超滤压力,香精含量为4‰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15万分子量壳聚糖,3Bar超滤压力,香精含量为2.44‰超滤综合效果最好。更多还原

【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 450 k D chitosan, 4Bar(pressure), 4‰(content of perfume) for osmanthus nanocapsule; 150 k D chitosan, 3Bar(pressure), 2.44‰(content of perfume) for tuberose nanocapsule.更多还原