Synthesis And Application Of Flavour Microcapsule

Microcapsule flavour was produced by using natural or synthetic polymeric compounds to warp flavour.It could avoid frangrance heated and oxidation affected,it also could avoid active ingredient volatilized,control fragrance ingredient released and increase the stability of flavour. How to connect flavour with textiles and make textiles have long-time fragrance was a technical problem that needed to be solved.Chitosan oligosancchari des was the degradation of chitosan,has been applied in biomedical field,fine chemical field,health product field and agriculture field,had very broad scope of application and development in the future.There were many reports about chitosan as wall material in the preparation of microcapsule.Chitosan oligosanccharides,as a degradation of chitosan,had many natural characters with chitosan.What's more,the existence of many hydroxyl groups in Chitosan oligosanccharides not only improved the solution of it,but also made its moisture properties better.Therefore,Chitosan oligosanccharides can be used as wall material in the preparation of flavor microcapsule,and there had been few reports about it so far.On the base of previous experiences and reported literatures,the preparation of flavor-loaded microcapsules was studied by adopting ionic gelation method in this paper.Using chitosan oligosaccharides,sodium tripolyphosphate and anion-polymer dispersant as wall material,studied the synthetic technology of oligosaccharides-geraniol microcapsule.Then prepared oligosaccharides-rose microcapsule,and did aromatic finishing in cotton with it.In order to study the function of all ingredients in the preparation of oligosaccharides-geraniol microcapsule,designed the single-factor analysis,researched the affections of chitosan oligosaccharides,sodium tripolyphosphate and anion-polymer dispersant to the properties of microcapsule.The results as follows:(1) With the increase of anion-polymer dispersant,the size and Zeta potential of geraniol emulsion increased,the size and coverage of geraniol microcapsule increased,too.(2) In the same amount of anion-polymer dispersant,with the increase of chitosan oligosaccharides,the size and coverage of geraniol microcapsule increased.When the size and coverage reached to a level,they maintained stability.(3) With the increase of sodium tripolyphosphate,the size of geraniol emulsion hold the line,the Zeta potential of geraniol increasd in the low concentration,and the hold the line with the increase of sodium tripolyphosphate,the size and coverage of geraniol microcapsule maintained stability,too.(4) In the same preparation technology,with the increase of the system concentration,size and coverage of geraniol microcapsule increased.(5) In the preparation of microcapsule,sodium tnpolyphosphate did not take part in the formation of shell,the only function of it may be scatter.After prepared oligosaccharides-rose microcapsule,did aromatic finishing in cotton with it, then studied the affection of aromatic finishing technology,washing technology and temperature to the flavor and odor type.Experiments showed that there was a certain amount of flavor in the cotton when washed 0 time,l0times,30times and 50times,what's more,the odor type kept same in cotton after washed 50 times;The odor type changed when put in high temperature or storage for a long time.