中国食品添加剂2026，Vol.37Issue(5)：13-23,11.DOI:10.19804/j.issn1006-2513.2026.5.002
基于壳聚糖/羟丙基-β-环糊精的香料微胶囊制备、表征及温敏释放行为研究
Preparation,characterization and thermosensitive release behavior of flavor microcapsules based on chitosan/HP-β-CD
摘要
Abstract
A microencapsulation system using a composite wall material of chitosan(CS)and hydroxypropyl-β-cyclodextrin(HP-β-CD)for encapsulating methyl anthranilate(MA),a flavor compound prone to oxidation and discoloration,was developed.Single-factor experiments combined with central composite design-response surface methodology(CCD-RSM)were applied to optimize key process parameters affecting microcapsule formation,including the wall material ratio(CS:HP-β-CD),core-to-wall ratio,and ultrasonication time,as well as established a predictive model.Thermogravimetric analysis(TGA)was used to evaluate the thermal stability of the microcapsules,and their release behavior was assessed using the comprehensive release index(CRI).The optimal conditions were determined as follows:CS to HP-β-CD of 1∶3.1(in mass),core-to-wall mass ratio of 1∶4.1,and ultrasonication time of 42 min,resulting in an encapsulation efficiency of 81.26%.The microcapsules exhibited sustained flavor release between 65〜278℃and rapid flavor release around 300℃.The results indicated that the prepared microcapsules possessed high encapsulation efficiency of flavor and rapid temperature-responsive flavor release capability,demonstrating promising potential applications in fields requiring temperature-controlled release of flavors,such as food baking.关键词
壳聚糖/羟丙基-β-环糊精/香料/微胶囊/温敏释放Key words
chitosan(CS)/hydroxypropyl-β-cyclodextrin(HP-β-CD)/flavor/microcapsule/thermosensitive release分类
轻工纺织引用本文复制引用
赵杨,裘冰洁,巩效伟,曾婉俐,余婷婷,朱东来,牛云蔚,苏静..基于壳聚糖/羟丙基-β-环糊精的香料微胶囊制备、表征及温敏释放行为研究[J].中国食品添加剂,2026,37(5):13-23,11.基金项目
云南省科技人才项目(202405AD350017) （202405AD350017）
云南中烟工业有限责任公司科技项目(2025XY01) （2025XY01）
