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肉桂叶精油/β-环糊精微胶囊的制备及缓释特性

Preparation and Slow-release Properties of Cinnamomum cassia Leaves Essential Oil/β-Cyclodextrin Microcapsules

  • 摘要: 为进一步拓宽肉桂精油在食品、饲料等领域的应用,以β-环糊精为壁材、肉桂叶精油为芯材,采用共沉淀法制备了肉桂叶精油/β-环糊精微胶囊,正交试验优化了微胶囊制备条件,并通过气相色谱-质谱联用(GC-MS)、傅里叶变换红外光谱(FT-IR)对制备的肉桂叶精油/β-环糊精微胶囊进行表征。研究结果表明:壁芯比6:1、包埋温度50℃,包埋时间4 h,搅拌速度1 000 r/min为最优的制备条件,由此得到的微胶囊的肉桂叶精油包埋率74.17%。GC-MS分析表明:肉桂叶精油的主要组成为反式肉桂醛(81.39%)和邻甲氧基肉桂醛(7.61%);微胶囊中的肉桂叶精油的主要成分也是反式肉桂醛(78.68%)和邻甲氧基肉桂醛(9.34%)。FT-IR分析表明:肉桂叶精油与β-环糊精之间形成了较好的包合物结构;微胶囊具有良好的热稳定性及缓释性能。

     

    Abstract: In order to further broaden the application of Cinnamomum cassia leaves essential oil in food, feed and other fields, C. cassia leaves essential oil/β-cyclodextrin microcapsules were prepared by co-precipitation method with β-cyclodextrin as the wall material and C. cassia essential oil as the core material. The preparation conditions of microcapsules were optimized by orthogonal experimental design. Essential oil/β-cyclodextrin microcapsules were characterized by using gas chromatography-mass spectrometry(GC-MS) and Fourier transform infrared spectroscopy(FT-IR).The results showed that the suitable preparation conditions of microcapsules were wall-core ratio 6:1, temperature 50℃, time 4 h and stirring speed 1 000 r/min. The encapsulation efficiency of C. cassia essential oil of the obtained microcapsule was 74.17%. The GC-MS analysis showed that the main compositions of C. cassia essential oil were trans-cinnamaldehyde(81.39%), followed by o-methoxycinnamaldehyde(7.61%) and the main compositions of C. cassia essential oil in the microcapsule were also trans-cinnamaldehyde(78.68%) and o-methoxycinnamaldehyde(9.34%). FT-IR analysis showed that C. cassia leaves essential oil and β-cyclodextrin formed good inclusion complex. C. cassia leaves essential oil/β-cyclodextrin microcapsules had good thermal stability and slow-release properties.

     

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