摘要：本文研究了以淀粉钠为壁材，采用混合搅拌及冷冻干燥法制备出装载柑橘香精的微胶囊，优化其流程。一直以来柑橘香精的香气给人一种清新、甜美、放松、新鲜、喜悦、舒适的感觉，但是一般都含有大量的萜烯类物质，容易挥发。并且最终呈现出来的产品的香气质量，容易不稳定，不持续，还有留香时间短等问题，为了解决这一问题，将柑橘香精制备成微胶囊，使香气更加持久稳定耐热。本实验通过单因素法对不同温度，不同壁芯质量比进行实验优化，在室温（约20摄氏度）条件下，利用高速搅拌器，搅拌两个小时，速度控制在300转/分钟，之后，静置，观察稳定性，当壁材淀粉钠与芯材柑橘香精的质量比在3:2时，包埋得效果较好的，在常温下静置，三十天稳定性也较好。同时，通过显微镜观察，分布的较均匀，呈圆形状，之后通过粒径分析仪，进一步更准确的了解到粒径的大小在1100纳米左右，进一步得出稳定性很好，之后用冷冻干燥法进行冷冻之后，通过热衷分析及红外分析来进一步研究其表征，并从红外图谱上看出包埋香精和壁材空白组的吸收峰的位置也大致在3300cm-1和1024cm-1处，而与柑橘香精图的吸收峰差距很大，可以看出包埋效果较好，从热重图谱上对比壁材与包埋之后的图谱，了解包埋好的微胶囊在温度达到210摄氏度左右几乎完全释放，前段几乎没有始终，进一步说明包埋效果良好，相比纯香精在100摄氏度就挥发提高了一倍，通过实验及分析，最终得到香气稳定的产品，并对实验中的一些问题进行探讨。81424

毕业论文关键词： 淀粉钠；柑橘香精；微胶囊；制备；表征

Preparation and characterization of Citrus extended release essence with starch sodium as wall material

Abstract:In this paper, microencapsulation of Citrus essence was prepared by mixing and freeze-drying with sodium starch as wall material。 All along, the aroma of Citrus essence gives a fresh, sweet, relaxed, fresh, happy and comfortable feeling, but generally contains a large number of terpene substances, easy to evaporate。 The aroma quality and presentation of the final product, is unstable and unsustainable, and long short, in order to solve this problem, the citrus flavor preparation into microcapsule, the aroma of more durable heat stable。 In this experiment, through the single factor method of different temperature, different than optimized wall core quality, using the mixer at room temperature, stirring for two hours (at the speed of three hundred revolutions per minute), static stability, observation, as wall material and core material of starch sodium citrus fine quality than in 3:2 when embedded with better performance, at room temperature, the static stability is better, thirty days。 At the same time, through the microscope, the distribution is uniform, round and small particles, followed by particle size analyzer, further more accurate understanding to the particle size is about 1100 nm, the stability is very good, after freeze drying method were frozen by keen analysis and infrared analysis to further research the characterization, and see the absorption peak of embedding essence of wall material and the blank group position is roughly 3300 from IR spectra cm-1 and 1024 cm-1 and the absorption peak of citrus essential figure can be seen a big gap, good encapsulation efficiency, from thermogravimetric analysis on comparison of wall material and embedding after the map, understand the micro encapsulation in the temperature reached 210 degrees Celsius almost completely released, some almost no further explanation always, the embedding effect is good, compared with the pure flavor At 100 degrees Celsius, the volatilization was doubled。 By experiment and analysis, the final product of aroma stability was obtained, and some questions in the experiment were discussed。