摘要
以包合率为评价指标,考察超声温度、水:β-CD、β-CD:油、超声时间4因素对薄荷精油微囊工艺的影响,结果显示四个因素对响应值包合率的显著性排序为:β-CD:油>水:β-CD>超声温度>超声时间,制备的最佳工艺为超声温度51.1℃、水:β-CD为2.3、β-CD:油为8.8、超声时间21.5 min视为在实验室条件下的最佳工艺参数组合,优化薄荷精油微粉化工艺,获得薄荷精油微囊的最优制备工艺,为超声制备薄荷精油微囊提供工艺基础,为薄荷精油的产品提高其竞争力。
The effects of ultrasonic temperature,water:β-CD,β-CD:oil and ultrasonic time on the microencapsulation process of peppermint essential oil were investigated with inclusion rate as the evaluation index.The results showed that the four factors studied in this experiment ranked significantly on the inclusion rate of response values as follows:β-CD:oil>water:β-CD>ultrasonic temperature>ultrasonic time,the optimal parameters were ultrasonic temperature 51.1℃,water:β-CD was 2.3,β-CD:oil was 8.8,ultrasonic time was 21.5 min.The micro-pulverization process of peppermint essential oil was optimized,and the optimal preparation process of peppermint essential oil microcapsules was obtained,providing a process basis for the preparation of peppermint essential oil microcapsules by ultrasound,and improving the competitiveness of peppermint essential oil products.
作者
尹素娟
胡郑菊
YIN Sujuan;HU Zhengju(Yongzhou Vocational and Technical College,Hunan Yongzhou 425600,China)
出处
《广州化工》
2026年第2期83-86,共4页
GuangZhou Chemical Industry
基金
永州市指导性科技计划项目(2024YZ040)。
关键词
薄荷精油
微囊化
超声
响应面
peppermint essential oil
microencapsulation
ultrasound
response surface
