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芯材结构及组成对天然香料液体纳米胶囊形成能力的影响
引用本文:刘璇,冯羽,林名钦,纪红兵. 芯材结构及组成对天然香料液体纳米胶囊形成能力的影响[J]. 中国科学:化学, 2019, 0(4): 648-658
作者姓名:刘璇  冯羽  林名钦  纪红兵
作者单位:中山大学化学学院精细化工研究院;中山大学惠州研究院
基金项目:国家自然科学基金(编号:21808249);国家杰出青年科学基金(编号:21425627)资助项目
摘    要:本文以壳聚糖为壁材、CO-40/Span-80/1,2-丙二醇为乳化体系,考察不同芯材结构及组成对液体纳米胶囊形成能力的影响.本文所选用的芯材为乙酸芳樟酯、柠檬香茅醛、芳樟醇、香叶醇、香茅醇和苎烯等芳香小分子,以及薰衣草香料、柠檬香料及香茅香料3种天然香料.首先,以这些芳香小分子作为芯材制备纳米胶囊并绘制相关伪三元相图,考察芳香小分子结构对液体纳米胶囊形成能力的影响.其次,将这些芳香小分子按照不同的比例进行复配用作芯材制备液体纳微胶囊,并与以天然香料为芯材所制得的液体纳米胶囊性能进行对比,归纳出制备小粒径、窄分布且透明的天然香料液体纳米胶囊的一般规律.结果表明,芯材的亲水部分结构中含有以下官能团时,它们形成透明液体纳米胶囊的能力依次为:酯基>羰基>羟基,且芯材疏水部分体积越大形成透明液体纳米胶囊的能力越小;复合组分用作芯材时,其组分比例与天然香料组成比例相近时,所获得液体纳米胶囊性能相似;复合组分中含量最高的组分决定了其最终液体纳米胶囊的性质.

关 键 词:芯材结构  微乳化技术  伪三元相图  液体纳米胶囊  天然香料

Effects of structures and components of core materials on preparation of natural flavors liquid nanocapsules
Xuan Liu,Yu Feng,Mingqin Lin,Hongbing Ji. Effects of structures and components of core materials on preparation of natural flavors liquid nanocapsules[J]. Scientia Sinica Chimica, 2019, 0(4): 648-658
Authors:Xuan Liu  Yu Feng  Mingqin Lin  Hongbing Ji
Affiliation:(Fine Chemical Industry Research Institute,School of Chemistry,Sun Yat-sen University,Guangzhou 510275,China;Huizhou Research Institute,Sun Yat-sen University,Huizhou 516081,China)
Abstract:Herein, the effects of natural flavor components on the performances of liquid nanocapsules are studied by using chitosan as wall material and CO-40/Span-80/1,2-propanediol as emulsifying system. The core materials used here are linalyl acetate, linalool, citronellal, geraniol, citronellol, terpenes, and citral, and also three natural flavors: lavender,citronella and lemon. Firstly, nanocapsules are prepared by using flavor components as core materials and the related pseudo-ternary phase diagrams are drawn to determine the effects of structures on performances of liquid nanocapsules.After that, these flavor components are mixed in different proportions and then used as core materials to prepare different liquid nanocapsules, which are then used to compare with those that have been prepared using the three natural flavors only. The results show that when the structure of the hydrophilic part of the core material contains the following functional groups, and their abilities to form transparent liquid nanocapsules are as follows: ester group>carbonyl group>hydroxyl group, and the greater the volume of the hydrophobic part of the core material, the smaller the ability to form transparent liquid nanocapsules. When the composite component is used as a core material, its component ratio is similar to that of a natural flavor, and the obtained liquid nanocapsules have the similar performance. Besides, the highest content of the components in the composite determines the nature of the final liquid nanocapsules.
Keywords:structure of core materials  microemulsion technology  pseudo-ternary phase diagram  liquid nanocapsules  natural flavors
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