不同搅拌速度下的复合凝聚桔油微胶囊在制备过程中的形态变化

研究不同搅拌速率下的明胶-阿拉伯胶复合凝聚橘油微胶囊在制备过程中的形态变化以及载量对释放性质的影响。结果表明：在复合凝聚阶段，当搅拌速率由200r/min 增加到600r/min时，微胶囊具有球状多核的结构，粒径逐渐减小；当搅拌速率不超过400r/min 时，微胶囊在凝胶化和固化阶段仍保持球状多核结构，而高速搅拌其形态会变得不规则。搅拌速率增加，微胶囊的载量提高，高载量和小粒径使微胶囊的释放速率增加。制备具有良好缓释性能的复合凝聚球状多核微胶囊的最佳搅拌速率是400r/min。

Morphology Change of Coacervated Orange Oil Microcapsules during Preparation with Different Stirring Speeds

In this paper, the effect of stirring speed on morphology change of coacervated orange oil microcapsules during preparation process was investigated. Meanwhile, the effect of loading amount of microcapsules on release rate was also explored. The results showed that the coacervated microcapsules possessed spherical multinuclear structure and the particle size exhibited a gradual decrease with increasing stirring speed from 200 to 600 r/min. The coacervated microcapsules remained spherical and multinuclear structure at a stirring speed ≤ 400 r/min during gelation and hardening phases. Otherwise, the irregular coacervated microcapsules were observed at higher stirring speed. As the stirring speed rose, the loading amount of microcapsules also exhibited an obvious increase and the particle size revealed an obvious reduction, thus resulting in the decrease in release rate of the coacervated microcapsules. Therefore, the optimal stirring speed was 400 r/min for coacervated spherical multinuclear orange oil microcapsules during the preparation process, which could provide excellent slow-released characteristics.