| 原位聚合法制备香精微胶囊的工艺优化研究 |
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| 引用本文： | 赵洪宾,;冯志洁,;邢素英.原位聚合法制备香精微胶囊的工艺优化研究[J].天津城市建设学院学报,2014(3):198-203. |
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| 作者姓名： | 赵洪宾 ;冯志洁 ;邢素英 |
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| 作者单位： | [1]天津城建大学,天津300384; [2]天津市双马香精香料新技术有限公司,天津300350 |
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| 摘 要： | 以低甲醚化蜜胺树脂为壁材，香精为芯材，采用原位聚合法制备了一系列香精微胶囊．通过对所制备的香精微胶囊进行显微观察、粒度分析、包裹率测试和稳定性考察，研究了工艺条件的影响，并对香精微胶囊的多层造壁效果进行了分析．结果表明，在搅拌速度为600r／min，壁材预聚体滴加时间为30min，50min缓慢升温至75℃保温固化的条件下所得到的香精微胶囊包覆效果良好，产品乳液稳定；双层壁材香精微胶囊的粒径分布最窄，而三层壁材的香精微胶囊具有最高的热稳定性，包裹率可达92．26％．
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| 关 键 词： | 香精 微胶囊 原位聚合 甲醚化蜜胺树脂 多层造壁 |
Process Optimization of Fragrance Microcapsules Prepared by In-situ Polymerization |
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| Affiliation: | ZHAO Hong-bin, FENG Zhi-jie, XING Su-ying ( Tianjin Chengjian University, Tianjin 300384, China; Double Horse Flavor and Fragrance New Technological Co., Ltd., Tianjin 300350, China) |
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| Abstract: | A series of fragrance microcapsules with methanol-modified melamine-formaldehyde （MMF） resin as shell material and flavor as core material were synthesized by in-situ polymerization technology. Through microscopic observation, particle size analysis, encapsulation efficiency measurement and emulsion stability test, effects of different process conditions were studied. In addition, the effect of the microcapsule multilayer shell fabrication was analyzed. The results showed that under the condition of stirring speed 600 r/min, pre-polymer drop time 30 min and slowly heating up to 75 ~C within 50 min, a satisfactory micro-encapsulation and emulsion stability were obtained. The particle size distribution of double layer shell microcapsule was most narrow and the triple layer shell microcapsule had the highest thermal stability and the encapsulation efficiency is 92.26%. |
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| Keywords: | flavor oil microcapsule： in-situ polymerization methanol-modified melamine-formaldehyde resin multilayer shell |
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