摘要:缓释香精微胶囊化技术可提高香精的稳定性、延长保香期，已广泛应用于食品、烟草、日化及医药行业。 本论文主要是通过对比不同浓度的芯壁比、淀粉钠溶液比和不同的搅拌温度条件下制备的檀木缓释香精，进而确定了一种从外观上观察不分层或分层不明显的实验方案，作为本论文的最佳方案。本论文最佳方案为芯壁比1:3、淀粉钠溶液比35%、搅拌温度30℃。然后对该实验方案样品进行表征分析，比如外观观察、显微镜观察、红外检测和热重检测。80653

利用热重分析法比较空白实验的峰谱图，验证淀粉钠与檀木缓释香精是否形成络合物。利用红外光谱证明香精微胶囊的存在。

毕业论文关键词:芯壁比；淀粉钠溶液比；搅拌温度；红外检测；热重检测

Preparation and Characterization of Starch Sodium as Walled Sandalwood Sustained - release Flavor

Abstract: Slow release fragrance microencapsulation technology can improve the stability of fragrance, extend the fragrance, has been widely used in food, tobacco, cosmetic and pharmaceutical industry。 In this paper, we mainly through the comparison of different concentrations of core-to-wall ratio, starch sodium ratio and different stirring temperature prepared under the conditions of sandalwood slow release flavor, and then determined from a look at the appearance of non-hierarchical or stratified is not obvious Experimental program, as the best solution of this paper。 The best solution for this paper is 3: 3, the ratio of starch to sodium is 35%, and the stirring temperature is 30 ℃。 The samples were then analyzed for characterization, such as appearance observation, microscopic observation, infrared detection and thermogravimetric analysis。

The peak spectra of the blank experiment were compared by thermogravimetric analysis to verify whether the starch and the sandalwood were released into the complex。 The presence of microcapsules was confirmed by infrared spectroscopy。

Key words: core-to-wall ratio； starch sodium solution ratio； stirring temperature； infrared detection；

目录

第一章 前言 1

1。1 檀木香精 1

1。1。1 檀木香精的香气特征 1

1。1。2 檀木香精的应用 1

1。2 缓释香精技术 1

1。2。1 贮库型缓释体系 1

1。2。2 基质型缓控体系 2

1。2。3 缓释香精壁材 2

1。2。4 缓释香精展望 2

1。3 微胶囊技术 2

1。3。1 微胶囊技术现状与发展 3

1。3。2理想的微胶囊壁材 3

1。3。3 常见的微胶囊制备方法 4

1。3。4 微胶囊技术的应用 4

1。4 淀粉钠 4

1。4。1 淀粉钠性状描述 5

1。4。2 淀粉钠特点及用途 5

1。4。3 淀粉钠合成原理 5

1。4。4 淀粉钠的研究发展 6

1。5 本课题的研究目的和意义 6

第二章 实验内容 7

2。1 实验设备 7

2。2 实验原料