薰衣草香精纳米胶囊的制备及表征
毕业论文关键词：香精；微胶囊；壳聚糖；复凝聚法
The preparation and characterization of lavender flavor-loaded nanocapsules
Abstract:Under the condition of ultrasonic, using the method of compound condensing, dissolve chitosan in glacial acetic acid solution, get the transparent uniform system;be dissolved in deionized water, sodium tripolyphosphate add emulsifier (polysorbate 80) and essence and homogeneous after another system. Under the action of a magnetic stirring, sodium tripolyphosphate system at a certain speed drops into the chitosan solution in nanometer capsule after reaction. Through a series of single factor experiments (including the dosage of emulsifier, ultrasonic time, essence content, emulsifying time and stirring speed, etc.), analysis of different factors on the stability of the microcapsule and the influence of particle size, and get the best preparation conditions. Using laser particle size instrument (LPSA), scanning electron microscope (SEM), infrared spectroscopy (FTIR), thermogravimetric analyzer (TGA), GC (GC - MS), etc. The nanometer capsule were characterized.
Key words:Nanocapsule;Lavender flavor;Chitosan,Complex method.
目录
1. 课题综述 1
1.1 纳米胶囊简介 1
1.2 纳米胶囊的制备材料 2
1.3 壳聚糖纳米粒子简介 3
1.4 纳米胶囊的制备方法 4
1.4.1 界面聚合法 4
1.4.2 原位聚合法 4
1.4.3 悬浮聚合法 4
1.5 纳米胶囊的表征指标 5
1.5.1 粒径 5
1.5.2 包埋率 5
1.5.3 稳定性 5
2. 实验原理及方法 6
2.1 实验材料及仪器 6
2.2 实验原理 6
2.3 香精纳米胶囊的制备 8
2.3.1 制备方法 8
2.3.2 薰衣草香精纳米胶囊的制备 8
3. 薰衣草香精纳米胶囊的表征 10
3.1激光粒度仪（LPSA） 10
3.2 透射电镜（TEM） 10
3.3 红外光谱分析（FTIR） 11
3.4 热重分析仪（TGA） 11
3.5 气质联用仪（GC-MS） 12
4. 薰衣草香精纳米胶囊的制备及性能研究 13
4.1 实验设计简介 13
4.2 实验标准配方 13
5. 结果与讨论 14
5.1纳米胶囊形态结构分析 14
5.2纳米胶囊红外光谱分析 14
5.3纳米胶囊包埋率的测定与分析 16
5.4 纳米胶囊的表面现象及稳定性分析 17
5.4.1乳化剂添加量对香精纳米胶囊性能的影响 17
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