CAJ | 학술논문

以壳聚糖为壁材、肉桂精油为芯材，采用乳化-固化法制备了壳聚糖微胶囊，并将其应用于葡萄保鲜包装中。通过光学显微镜、扫描电子显微镜、傅里叶转化红外光谱仪等，确定了微胶囊的最佳工艺参数、芯壁比及添加质量分数，研究了添加不同微胶囊质量分数的壳聚糖溶液对葡萄保鲜效果的影响。结果表明：壳聚糖质量分数为1.5%，乳化剂添加质量分数为1.5%，油相与水相的体积比为5：1，交联剂添加体积为1.0 mL时，制备的壳聚糖微胶囊成球效果较好；壳聚糖包覆肉桂精油芯壁比为3：1，微胶囊在壳聚糖溶液中的添加质量分数为4%时，以其涂膜的葡萄保鲜效果最佳。
이각취당위벽재、육계정유위심재，채용유화-고화법제비료각취당미효낭，병장기응용우포도보선포장중。통과광학현미경、소묘전자현미경、부리협전화홍외광보의등，학정료미효낭적최가공예삼수、심벽비급첨가질량분수，연구료첨가불동미효낭질량분수적각취당용액대포도보선효과적영향。결과표명：각취당질량분수위1.5%，유화제첨가질량분수위1.5%，유상여수상적체적비위5：1，교련제첨가체적위1.0 mL시，제비적각취당미효낭성구효과교호；각취당포복육계정유심벽비위3：1，미효낭재각취당용액중적첨가질량분수위4%시，이기도막적포도보선효과최가。
Taking chitosan as wall material, cinnamon oil as the core material, adopting the emulsification-curing prepared chitosan microcapsule, the application in fruit preservation effect was studied. Optical microscope(OM), Scanning electron microscope(SEM), Fourier transform infrared spectroscopy(FTIR) were used to characterize the technological parameters of microspheres, core-wall ratio and added quantity of microcapsule. The preservation effects of chitosan solution with the different added quantity of microcapsule were carried out, with grapes as the experiment object. The results showed with chitosan mass fraction being 1.5%, emulsifier mass fraction 1.5%, oil phase and water phase volume ratio 5:1 and crosslinking agent added volume 1.0 mL, smooth chitosan microcapsules could be prepared. The preservation effect of chitosan solution was optimal in the condition of core-wallmass ratio 3:1 and microcapsule content 4%.