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摘要：本文以糯玉米淀粉为壁材，以薄荷酮为芯材，利用单乳液法制备淀粉薄荷酮微胶囊。通过考察淀粉浓度、反应温度、反应时间、油水比和交联剂用量等单因素对淀粉薄荷酮微胶囊的形态及薄荷酮包覆率的影响得到最佳制备工艺。通过傅立叶变换红外光谱对其进行组分分析，通过热重分析计算薄荷酮包覆率，最后通过紫外分光光度法测试其缓释性能。结果表明，当交联剂用量为15%；油水质量比为1:3；反应温度为60°C；反应时间为2h；淀粉溶液质量分数为2%（调节pH为8~9）；乳化剂用量为1%时，制备出来的淀粉薄荷酮微胶囊形态最佳，香精包覆率最高，为13.26%。红外结果显示，1736cm-1和1704cm-1处是酯的C=O键和酮的C=O键伸缩振动的特征吸收峰，同时在1152 cm-1、1100 cm-1、1024 cm-1处产生的吸收峰是由C-O-C键产生的，说明薄荷酮被成功包覆在淀粉薄荷酮微胶囊中。紫外测试结果显示，淀粉薄荷酮微胶囊中香精的含量随着时间增加而缓慢减少，具有一定的缓释性能。32858
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毕业论文关键词：交联淀粉微球；淀粉薄荷酮微胶囊；薄荷酮；缓释性
Preparation and sustained release of starch mint microcapsules
Abstract：In this paper, the microcapsules of starch mint were prepared by using the single emulsion method with the waxy corn starch as wall material and the mint as the core material.. Through the investigation of starch concentration, reaction temperature, reaction time, oil-water ratio and the amount of crosslinking agent, such as single factor of starch peppermint oil micro capsule morphology and peppermint oil coating rate get best preparation process. Through the fourier transform infrared spectrum (FTIR), the component analysis of the oil was carried out. The coating rate of the mint was calculated by thermogravimetric analysis (TGA). The release property of the oil was tested by UV spectrophotometry.. Results show that when the dosage of sodium tripolyphosphate is 15%; water quality ratio of 1:3; reaction temperature 60°C; reaction time was 2h; starch solution mass fraction 2% (pH :8~9); emulsifier amount of Tween20 is 1%, the preparation of the starch peppermint oil capsules form the best incense refined coating rate was the highest, 13.26%. The fourier transform infrared spectrum (FTIR) results show that 1736cm-1 ,1704cm-1 is ester C = O bonds and ketone of C = O bond stretching vibration characteristic absorption peak, also in 1152 cm-1 and 1100 cm-1, 1024 cm-1 produced absorption peak is produced by C-O-C bonds and peppermint oil was successfully encapsulated in starch peppermint oil capsules. The results of Ultraviolet spectroscopy（UV）test show that the content of essential oil in the starch mint capsule decreases with the increase of time, and has some slow release properties.
Keywords: cross-linked starch microspheres; starch mint capsule; mint; sustained release
目录
1 绪论 1
1.1 前言 1
1.2 薄荷酮的性质与应用 1
1.3 淀粉薄荷酮微胶囊的制备 2
1.3.1 微胶囊 2
1.3.2 微胶囊的制备方法 2
1.4 微胶囊的包埋材料 4
1.4.1 传统微胶囊壁材 4
1.4.2 微胶囊新型壁材 5
1.5 课题的研究 5
2 实验部分 7
2.1 实验材料 7
2.1.1 实验材料和试剂 7
2.1.2 主要仪器设备 7
2.2 淀粉薄荷酮微胶囊的制备工艺研究 7
2.2.1 淀粉薄荷酮微胶囊的制备 8
2.2.2 单因素实验 8
2.3 淀粉薄荷酮微胶囊测试与表征 8
2.3.1 光学显微镜观察 9
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