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| 单凝聚法制备壳聚糖硬脂酸钠为壁材的鱼油微胶囊 |
| Preparation of fish oil microcapsules with chitosan sodium stearate as wall material by single coacervation method |
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| DOI： |
| 中文关键词: 鱼油微胶囊 疏水性 壳聚糖硬脂酸钠 单凝聚法 包埋率 |
| 英文关键词:fish oil microcapsules hydrophobic property chitosan sodium stearate single coacervation method embedding rate |
| 基金项目:河北省重点研发计划自筹项目（18213202）；沧州师范学院科研创新团队资助（cxtdl1901） |
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| 中文摘要: |
| 为探究疏水性壳聚糖衍生物的应用，丰富微胶囊壁材的选择，选取壳聚糖硬脂酸钠为壁材，鱼油为芯材，采用单凝聚法制备鱼油微胶囊，通过单因素实验和正交实验对制备条件进行了优化，同时采用红外光谱、X-射线衍射光谱、扫描电镜和热重分析仪对鱼油微胶囊的结构、形貌和热稳定性进行了表征。结果表明：适宜的鱼油微胶囊制备条件为壁芯质量比1∶ 1、乳化剂吐温-20质量浓度14.40 g/L（芯材质量1 g时，加入乳化剂溶液200 mL）、超声功率720 W，此条件下鱼油包埋率为（50.00±0.47）%；所制备的鱼油微胶囊粒径分布均匀，热稳定性较好，存放18个月后，热稳定性几乎无变化。疏水性壳聚糖硬脂酸钠壁材制备简便，通过单凝聚法成囊后，能有效保持微胶囊热稳定性。 |
| 英文摘要: |
| In order to explore the application of hydrophobic chitosan derivatives and enrich the choice of microcapsule wall materials, the fish oil microcapsules were prepared by single coacervation method with hydrophobic chitosan sodium stearate as wall material and the fish oil as core material. The preparation conditions of fish oil microcapsules were optimized by single factor experiment and orthogonal experiment, and the structure, morphology and thermal stability of fish oil microcapsules were characterized by the FT-IR, XRD, SEM and thermal gravimetric analyzer. The results showed that the optimal preparation conditions for fish oil microcapsules were obtained as follows: mass ratio of wall material to core material 1∶ 1, mass concentration of emulsifier Tween-20 14.40 g/L (when the core material mass was 1 g, the dosage of emulsifier solution was 200 mL), and ultrasonic power 720 W. Under these conditions, the fish oil embedding rate was (50.00±0.47)%. The fish oil microcapsules had uniform particle size distribution and good thermal stability. After 18 months of storage, there was almost no change in thermal stability. The hydrophobic chitosan sodium stearate wall material was easy to prepare, and after being formed into a capsule by single coacervation method, it could effectively maintain the thermal stability of the microcapsule. |
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