摘要：番茄香精是一类蔬菜香型的香精，具有天然感，酸甜的带有青涩的气息。由于该香精在常温条件下挥发性良好且还会收到光照、高温的影响，易发生氧化或者其他化学反应而导致香精自身受损，香气变质从而无法正常使用。因此，采用微胶囊包覆的方法，将番茄香精包覆在其中，控制其香气散发的速度，减少香精与外界环境的接触从而降低其变质或氧化的风险，达到香气保存时间持久和提升本香精自身稳定性的效果。本实验主要采取辛烯基琥珀酸淀粉酯作为壁材，因为它在溶液中具有良好的稳定性，且在包埋性能和效果上远优于β-环糊精的能力。本课题利用单因素实验方法探究了制备番茄香精微胶囊的较好工艺条件，同时可得出其载相量。影响微胶囊稳定性和包埋效果的主要单因素组为：壁材浓度组，壁芯比例组，包埋温度组合包埋时间组。期间通过显微镜观察和静置观察以来确定各因素下较优的条件，然后将挑选出来的较优微胶囊乳液通过冷冻干燥的方法制备出固体微胶囊，该样品是偏黄片状的固体颗粒，后续通过粒度仪，红外光谱和热重仪分析以来证明该微胶囊的性能。在此后存储应放置于相对干燥的环境中。

关键词： 微胶囊化；番茄香精；辛烯基琥珀酸淀粉酯

Preparation and Characterization of Microcapsule of Tomato Flavor

Abstract: Tomato flavor is a type of vegetable flavor, with a natural, sour and sweet aroma with a green flavor. Because the flavor has good volatility under normal temperature conditions, it also receives the effects of light and high temperature, and is prone to oxidation or other chemical reactions that cause damage to the flavor itself, and the aroma deteriorates and cannot be used normally. Therefore, the microencapsulation method is used to coat the tomato flavor in it to control the speed of the aroma emission, reduce the contact between the flavor and the external environment, thereby reducing the risk of deterioration or oxidation, achieving a lasting aroma preservation time and improving the flavor. The effect of its own stability. In this experiment, sodium Octenylsuccinate was mainly used as a wall material because of its good stability in solution, and far superior to β-cyclodextrin in terms of embedding performance and effect. In this project, the single factor experimental method was used to explore the better process conditions for the preparation of tomato essence microcapsules. At the same time, the amount of carrier phase can be obtained. The main single factor groups affecting the stability and embedding effect of microcapsules are: wall material concentration group, wall core proportion group, and embedding temperature combination embedding time group. During the observation, the optimal conditions under each factor were determined through microscope observation and standing observation, and then the selected microcapsule emulsion was prepared by a freeze-drying method to prepare solid microcapsules, which were yellowish-flaky solid particles, followed by The performance of the microcapsules was verified by particle size analyzer, infrared spectroscopy and thermogravimetric analysis. Afterward, it should be placed in a relatively dry environment to storage.

KeyWords: Microencapsulation; Tomato flavor; sodium Octenylsuccinate

目录

1 绪论 2

1.1 番茄的生理功能 2

1.1.1 治疗自发性高血压 2

1.1.2 酚类物质对血脂调节的影响 2

1.1.3 番茄红素防癌、抗癌[3] 2

1.2 番茄香精的研究 2

1.2.1 番茄香气成分的研究 2

1.2.2 番茄香精香原料 3

1.3 微胶囊技术概论 3

1.3.1 微胶囊技术的基本特征和其意义 3

1.3.2 微胶囊化壁材 4

1.3.3 β-环糊精最为微胶囊壁材的特征 4

1.3.4 纯胶作为微胶囊壁材的特性 5

1.4 微胶囊化工艺 5

1.5 番茄香精微胶囊化的意义 6