Preparation Of Nano-rose Flavor By Polymerization

Microcapsule flavour was produced by using natural or synthetic polymeric compounds to wrap flavour. It can avoid fragrance heated and oxidation affected, it also can avoid active ingredient volatilized, control fragrance ingredient released and increase the stability of flavour. It was reported that the particle size of microcapsule flavour was bigger than 3μm so far, the preparation of nanocapsule flavor was rarely reported.Nanocapsule technology are attractive because of their oil-based central, which allow a high encapsulation level for lipophilic substances and thereby enable improved core release. And flavor can be contained in the object for a very long time so that the flavor descriptions time can be longer. The nano flavor has a bright future for its market prospect as it can be acid resistance, alkali resistance, and also be able to bear the high temperature. Nanocapsule is defined in size from 1 to 100 nm, which has received considerable attention in recent years, in particular those prepared with biodegradable polymers. PACA has many useful characteristics such as little toxic side effect, biocompatibility and biodegradation. The PACA—NP, which is used to be the drug carriers has the organ targeting, and the drugs loaded the PACA—NP can be sustained realeased controlled.On the base of previous experiences and reported literatures, the preparation of nano-rose flavor was studied by emulsion polymerization method in this paper. Using butylcyanacrylate as wall materials and rose flavor as core, the nanocapsule was produced. The optimal conditions of the preparation of the nano-rose flavor were confirmed and the size and distribution were tested by Mastersizer particle size analyzer after large amount of experiments. The studies showed that the average sizes of nano-rose flavor is 31.9 and PDI is 0.143. The optimal technical parameters are: butylcyanacrylate 200μl (13.33mg/mL), rose flavor 4%o, emulsifier Tween 20 2.6%, emulsification time 10min, pH value 2.0, stirring speed 1100r/min, drop speed 1drop/20s, reaction time 2h.On the base of optimal conditions, the performance of nano flavor was investigated by the way of heating and depositing. The thermal stability, controlled release, and encapsulation efficiency were tested by Fox 4000 electronic nose. The difference and similarity of the samples were analyzed by electronic nose, so that the encapsulation efficiency could be calculated. The difference of thermal stability, controlled release and shelf life between nano-rose flavor and ordinary flavor were compared. The results showed that the thermal stability, controlled release and shelf life of nano-rose flavor were better than the ordinary orange flavor, and encapsulation efficiency of nano-rose flavor is 31.12%.This paper using butylcyanacrylate as wall materials and rose flavor as core, the preparation of flavor-loaded nanocapsules was studied by emulsion polymerization method. The thermal stability, controlled release, shelf life and encapsulation efficiency of nano-rose flavor were also discussed in this paper. The correlative report about the idea of this paper had not been found. Therefore the fundamental research in this area has theoretical importance. Although the work described in this paper is a preliminary in this field, it establishes a very useful foundation for further research.