热敏型薄荷油加香颗粒的制备工艺优化

采用挤出滚圆技术制备玉米多孔淀粉颗粒，将热敏性微胶囊薄荷油膏体分散于该颗粒上，平衡后制得滤嘴用热敏型薄荷油加香颗粒，运用高效液棚色谱和顶空气相色谱测定其释放挥发率和包封率，经单因素和正交试验筛选及优化制备工艺参数。试验结果表明．最佳制备工艺为A3D3C1B2，即玉米多孔淀粉与羟丙基甲基纤维索的质量比为200：1。孔板直径为0．45mm，螺杆转速为30r／min，水的质量分数为25％。由此制备的颗粒的产率为（85．3±1）％．释放挥发率为（56．68±0．1）％，综合评价得分为（68．14±1）分，热分析表明该加香颗粒在40－50℃具有较好的释放效果，能够温和释放溥倚油．适用于滤嘴加香。

Optimization of Preparation Conditions of Granule Flavored with Heat-Sensitive Mint Oil Microcapsule

To prepare corn porous starch granule flavored with heat-sensitive mint oil microcapsule used for filter, the formulation and preparation technology were optimized, and its property was evaluated. The granule was prepared by extrusion-spheronization method, HPLC was used to determine release volatilization rate of mint oil, and HS-GC was used to determine mint oil encapsulation efficiency. The preparation processes of granule were optimized by single factor tests and orthogonal experiment method L9 （3^4）. The optimized conditions were showed as follows（A3 D3 C1 B2）： mass ratio of corn porous starch to HPMC 200/1, orifice diameter 0.45mm, screw speed 30 r/min, water dosage 25 %. Under optimal conditions, the production rate of granule was （85.3± 1）%, release volatilization rate was （56. 68 ± 0. 1）% , comprehensive score was （68. 14± 1）. Thermal analysis showed that the granule had a good release effect at low temperature, it was suitable for filter flavoring.