摘要：本课题以市售的微晶纤维素为材料，以甜橙油为研究对象，通过Pickering乳化法对甜橙油进行稳定，提高烟草香精闪点和香气品质稳定性，获得提高烟草香精的闪点和香气品质稳定性的最佳工艺参数。首先，采用硫酸水解法及溶剂再生法获得纤维素纳米晶、再生纤维素，通过FITR分析及制备Pickering乳液的各项指标得出纳米微晶纤维素CNCs为最合适的Pickering颗粒；以微观形貌、平均粒径及分散系数、包埋率等为指标着重研究纳米微晶纤维素的浓度、油相、pH值、NaCl等对甜橙油Pickering乳液物理稳定性的影响，通过GC-MS技术分析Pickering乳液样品中甜橙油的香味物质成分，研究甜橙油Pickering乳液化学的稳定性随着储藏时间的变化而变化。结果表明：1.0%CNCs，5%油相，pH=9是制备甜橙油Pickering乳液的最佳工艺优化条件；该制备工艺条件下的Pickering乳液，在37℃下贮藏15天后，能很好的保留甜橙油中的主要香味物质，在最优样品中鉴定出醇类、酯类、醛类、酮类、烯烃类、烷烃类等72种主要挥发性成分，主要香气成分为芳樟醇、α-松油醇、香茅醛、葵醛、柠檬醛、紫苏醛、2-蒎烯、月桂烯、双戊烯、β-半水芹烯等物质。

关键词：Pickering乳液；甜橙油；微晶纤维素；稳定性

Research on Pickering Emulsion Embedding Orange Oil Technology

Abstract: This topic used microcrystalline cellulose as a material, and used orange oil as the research object to stabilize sweet orange oil by Pickering emulsification method to improve the stability of flash point and aroma quality of tobacco essence, and to increase the flash point of tobacco essence., by this method, optimum process parameters for improving the flash point and aroma quality stability of tobacco flavors are obtained Firstly, cellulose nanocrystals and regenerated cellulose were obtained by sulfuric acid hydrolysis method and solvent regeneration method. Through the FITR analysis and the Pickering emulsion preparation indicators, nanocrystalline cellulose microcrystalline cellulose CNCs were the most suitable Pickering particles; , average particle size, dispersion coefficient, embedding rate, etc., as indicators to study the effects of nanocrystalline cellulose concentration, oil phase, pH value, NaCl, etc. on the physical stability of the Pickering emulsion of orange oil, through GC-MS technology. The aroma components of orange oil in Pickering emulsion samples were extracted and analyzed, and the effect of storage time on the chemical stability of Pickering emulsion of orange oil was studied. The results showed that the optimal conditions for preparing Pickering emulsion of orange oil were 1.0%CNCs, 5% oil phase, pH=9; the Pickering emulsion under the preparation conditions could retain sweetness after being stored at 37°C for 15 days. Among the main aroma substances in orange oil, 72 kinds of major volatile components were identified in the best samples, including alcohols, esters, aldehydes, ketones, olefins, alkanes and other substances, among which the main aroma substance was linalool. , α-terpineol, citronellal, acrolein, citral, peripaldehyde, 2-decene, myrcene, dipentene, β-hemoelpene and other substances.

KeyWords：Pickering Emulsion; Orange Oil; Microcrystalline Cellulose; Stability

目  录

1 前言 1

1.1 甜橙油的介绍 1

1.1.1 甜橙油的应用 1

1.1.2 甜橙油不稳定的现象 1

1.1.3 包埋甜橙油技术的研究进展 1

1.2 Pickering乳液的概述 2

1.2.1 Pickering乳液的性能特征 3

1.2.2 Pickering乳液的制备研究进展 3

1.2.3 Pickering乳液的应用 4

1.3 Pickering乳液的食品级固体颗粒 5

1.3.1 Pickering颗粒的选取 6

1.3.2 Pickering颗粒的制备 8

1.3.3 微晶纤维素在Pickering乳液中的应用 9

1.4 本课题研究意义与主要内容 9

1.4.1 本课题的研究意义 9