摘要：香精成分复杂，极易挥发或与其他成分发生反应，造成香气变质或消失。这一问题促生了香精行业中一个热门技术：香精微胶囊化。香精微胶囊化解决了香精在储存、运输上的难题，拓展了香精行业的应用。传统的香精微胶囊大多采用天然高分子材料作为壁材，而通过对比可知，直接选用有机材料或者无机材料合成壁材都存在不同程度的缺陷，本论文通过溶胶-凝胶法，将正硅酸乙酯和甲基三甲氧基硅烷作为有机硅前驱体来制备有机改性二氧化硅壁材，最终成功制备出有机改性二氧化硅香精胶囊。该课题主要考察了不同芯壁比、不同乳化剂、不同乳化剂浓度、不同转速以及不同反应时间对所制备得到的有机改性二氧化硅香精微胶囊形貌、热性能、粒径大小，包埋程度等影响。通过实验研究及SEM、TGA、FT-IR等各项表征对香精微胶囊样品进行分析得到制备最优条件为：芯壁比为1.25:1；转速为800rpm；反应时间为24h。

关键词：溶胶-凝胶法；香精微胶囊；有机改性二氧化硅；粒径；性能

Design and Characterization of Organic Modified Silica Flavor Capsules

Abstract：Fragrance components are complex, highly volatile or react with other components, causing the aroma to deteriorate or disappear. This problem has promoted a hot technology in the flavor industry: flavor microencapsulation. The microencapsulation of fragrances solves the problems of flavors in storage and transportation, and expands the application of the flavor industry.Most of the traditional flavor microcapsules use natural polymer materials as wall materials. By contrast, it can be seen that the direct selection of organic materials or synthetic materials for inorganic materials all have different degrees of defects. This paper adopts sol-gel method to treat orthosilicic acid. Ethyl and methyltrimethoxysilane were used as organosilicon precursors to prepare organic modified silica wall materials. Finally, organic modified silica flavor capsules were successfully prepared.The topic mainly investigated the morphology, thermal properties and particle size of the organic modified silica flavor microcapsules prepared by different core/wall ratios, different emulsifiers, different emulsifier concentrations, different rotation speeds, and different reaction times. Buried degree and other effects. Through the experimental research and SEM, TGA, FT-IR and other characterization of the essence microcapsule samples were analyzed to obtain the optimal conditions: the core wall ratio of 1.25:1; speed 800rpm; reaction time is 24h.

Key Words: sol-gel method; flavor microcapsules; organic modified silica; particle size; properties

目录

1绪论 1

1.1微胶囊的概述 1

1.1.1微胶囊的定义 1

1.1.2微胶囊的基本形态与分类 1

1.2微胶囊的制备方法 2

1.2.1界面聚合法 2

1.2.2原位聚合法 3

1.2.3复凝聚法 4

1.2.4溶胶-凝胶法 4

1.3香精微胶囊的概述 4

1.3.1香精微胶囊的分类 4

1.3.2香精微胶囊的壁材选择 5

1.3.3常见香精微胶囊研究进展 7

1.4有机改性二氧化硅微胶囊研究 7

1.5本课题研究意义及目的 7

2有机改性二氧化硅香精胶囊的制备研究 8

2.1实验原料 8

2.1.1实验试剂 8

2.1.2实验仪器 8

2.2实验工艺流程 9

2.3实验主要研究内容 9

2.3.1香精的乳化条件讨论 9

2.3.2芯壁比对香精微胶囊的影响 10

2.3.3转速对香精微胶囊的影响 10

2.3.4反应时间对香精微胶囊的影响 10

2.4样品表征方法 11

2.4.1香精微胶囊形态的观察和粒径的测定 11

2.4.2微胶囊及其壁材的红外光谱的测定 11

2.4.3微胶囊产品、原料及其壁材的热重分析 11

3结果与讨论 11

3.1乳化剂对香精微胶囊的影响 11

3.1.1粒径分析 12