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摘要：本课题对于分别以壳聚糖（CS）和羟丙基-β-环糊精（HP-β-CD）为壁材包覆玫瑰香精的体系，通过改变乳化剂及壁材用量制备了具有不同流变性的缓释香精胶囊，进行稳态及动态流变测试，并采用浸渍法制得缓释玫瑰香精加香布，再进行感官评定，分析其流变性与加香效果之间的关系。壳聚糖包覆玫瑰香精加香布感官得分最高为9.7，此时体系的黏度适中，储能模量（G’）最大；HP-β-环糊精包覆玫瑰香精加香布感官得分最高9.2，此时体系黏度最小。采用扫描电镜（SEM）、热重仪（TGA）、气相色谱-质谱联用仪器（GC-MS）和气相色谱-氢离子火焰检测器（SPME-GC-FID）对最优缓释香精加香布的结构与性能进行表征，证明缓释香精已固着在棉纤文上及加香布对热和水洗有着良好的缓释性。
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关键词：流变性；缓释香精；加香3821
The Effect of Sustained-release Rose Flavor of Different Rheological Properties on Perfuming
Abstract: Rose flavor loaded nanoparticle and microencapsulation of rose perfume with hydroxypropyl-β-cyclodextrin wall were successfully prepared. By changing the emulsifier, flavor content and wall material content, different nano-rose fragrance microcapsules of rheological properties were prepared. The teady and dynamic test were made. The nano-rose fragrance were applied in the cotton fabrics as aromantic reagents by impregnation. When chitosan as wall materials, the aromatic cotton gained the highest score of 9.7 . In this system, sustained-release flavor viscosity was the moderate，system storage modulus (G’) was the highest. When HP-β-CD as wall materials, the aromatic cotton gained the topest score of 9.2. In this case, the viscosity of this system was the lowest. Then, sensoty evaluations was made and analysis the relationship between results and the rheological property. The aromatic cotton fabrics were characterized with scanning electron microscopy (SEM), thermogravimetric analysis (TGA), gas chromatography-mass spectrometry (GC-MS) and solid-phase micro-extracion gas chromatography-hydrogen flame ionization detector(SPME-GC-FID) respectively. That sustained-release flavor had been fixation on the cotton fiber and the released property of microencapsulation treated cotton fabrics proved to be good under washing.
Key Words: rheology；sustained-release flavor；perfuming
目录
1 前言 4
1.1 微胶囊技术 1
1.2 微胶囊的制备方法 1
1.2.1 复凝聚法 1
1.2.2 包结络合法 2
1.2.3 乳液聚合法 2
1.3 高聚物流变学 2
1.3.1 实验流变学 2
1.3.2 流变学在微胶囊上的应用 4
1.4 缓释香精微胶囊的纺织品加香 4
1.4.1 纺织品加香工艺 4
1.4.2 纺织品加香效果评测方法 4
1.5 课题目的与意义 5
2 材料与方法 6
2.1 实验试剂和仪器 6
2.1.1 实验材料和试剂 6
2.1.2 主要仪器和设备 6
2.2 缓释香精微胶囊的制备 7
2.2.1 壳聚糖包覆玫瑰香精制备工艺 7
2.2.2 HP-β-环糊精包覆玫瑰香精制备工艺 7
2.3 缓释香精微胶囊的单因素实验 7