This study microencapsulates the garlic extract with method of " tiny hole and solidifying bath". It puts up series of research on the factors which effect the process and microencapsulating efficiency, optimizes the technics parameters, searchs the inside and outside structure of the product with SEM, tests the time that the microcapsule product can remain in the simulative gastric juice and evaluates the physical characters of the product.The result of the study indicates that there exists relation of power function between the time and the diameter of the garlic extract drop. When the time exceeds 100 min, the diameter will no longer change obviously if homogenizing continues.When producing microcapsule by spray with the solidifying bath of solution of 1.5% CaCl2. The appropriate distance between the nozzle and the solidifying bath is 40cm.Different technical conditions greatly affect the forming process of the microcapsule particles; as a result, they affect the structure of the product. The main factors are materiel viscidity, pressure of spraying gas, materiel velocity of flow. The viscidity is the most important factor and the most appropriate datum is 2590mPas; the secondly important factor is and the most appropriate datum is 0.04ml/s; the final factor, the pressure is 0.15Mpa. There is an equation among these three factors.The scale of wall material and center material, the compound rate of emulsificating reagent, and the consistency of the wall material are important factors that affect the microcapsule embedded rate. The Primary factor is scale of wall material and center material, and the most appropriate scale is 1:1. The subordinate factor is the compound rate of emulsificating reagent, and the best rate is tween80 (0.2%) and Glycerin Monostearate (0.1%). The best consistency of the wall material is 2.75%(W/W). On this condition, the embedded rate of the microcapsule is 86.88%.The drying means obviously affect the embedded rate and quality of the product. Microcapsule of highest embedded rate can be gained by natural desiccation. But the product has appearance of tarnishable color and luster. The product by vacuum and freezing desiccation is white, clean, and the embedded rate is just little lower than that of the product by natural desiccation. So, the vacuum desiccation is the firstly elected method of dryness for the microcapsule, and temperature is 40°C, vacuum pressure is 8×103Pa, drying time is 5h.The observation of structure of garlic extract microcapsule under the SEM indicates that the product has preferable effect of being embedded, its wall is even, and structure is compact. It proves that the technics parameters and process are rational.The microcapsule can stay in the simulant gastric juice for 11h. It adapts to beabsorbed in intestines, and doesn't stimulate the stomach.The gain ratio of garlic extract microcapsule is 71.22%. The product has slight garlic fragrance, and the smell is pure. The product is milky, mostly spherical, and the granularity approximately distribute between 20um to 70um; the average granularity is 52.3um; It's dry, doesn't agglomerate; the content of moisture is 5.03%; it has favorable fluidity, the angle of automatic flow is 35°. |