WO2022095660A1 - 一种淀粉包埋香气物质微胶囊及其制备方法 - Google Patents

一种淀粉包埋香气物质微胶囊及其制备方法 Download PDF

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WO2022095660A1
WO2022095660A1 PCT/CN2021/122770 CN2021122770W WO2022095660A1 WO 2022095660 A1 WO2022095660 A1 WO 2022095660A1 CN 2021122770 W CN2021122770 W CN 2021122770W WO 2022095660 A1 WO2022095660 A1 WO 2022095660A1
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starch
aroma
preparation
microcapsules
aroma substances
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French (fr)
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黄强
高晴
张斌
扶雄
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South China University of Technology SCUT
Zhuhai Institute of Modern Industrial Innovation of South China University of Technology
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South China University of Technology SCUT
Zhuhai Institute of Modern Industrial Innovation of South China University of Technology
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    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
    • B01J13/02—Making microcapsules or microballoons
    • B01J13/06—Making microcapsules or microballoons by phase separation
    • B01J13/08—Simple coacervation, i.e. addition of highly hydrophilic material
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B9/00—Essential oils; Perfumes
    • C11B9/0061—Essential oils; Perfumes compounds containing a six-membered aromatic ring not condensed with another ring
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
    • B01J13/02—Making microcapsules or microballoons
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A23L27/72—Encapsulation
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
    • B01J13/02—Making microcapsules or microballoons
    • B01J13/20—After-treatment of capsule walls, e.g. hardening
    • B01J13/206—Hardening; drying
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/04—Extraction or purification
    • C08B30/042—Extraction or purification from cereals or grains
    • C08B30/044—Extraction or purification from cereals or grains from corn or maize
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/02—Starch; Degradation products thereof, e.g. dextrin
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B9/00—Essential oils; Perfumes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P20/00—Technologies relating to chemical industry
    • Y02P20/50—Improvements relating to the production of bulk chemicals
    • Y02P20/54—Improvements relating to the production of bulk chemicals using solvents, e.g. supercritical solvents or ionic liquids

Definitions

  • the invention relates to the embedding of aroma substances, in particular to a method for preparing microcapsules by embedding aroma substances in starch.
  • aroma substances in food and food raw materials including alcohols, aldehydes, ketones, esters, lactones, acids, phenols, heterocyclic compounds, sulfur-containing compounds, etc.
  • Acids, aldehydes and terpenes are the main ones, followed by alcohols, ketones and volatile acids. Most of them are highly volatile and unstable to various external factors such as oxygen, light, heat and pH. This will affect its overall fragrance and the quality of the final product, limiting its application in industrial production. Microencapsulation of aroma substances can protect and slow release their active ingredients, and further expand the application in food and daily chemical formulations.
  • Solid microcapsules are mainly composed of carbohydrates, such as maltodextrin, gum, modified starch (US3971852), ⁇ -cyclodextrin (Ayiramuthuetal., 2011, Journal of Industrial Textiles, 42(2)132-144; Chai et al. , 2011, Advanced Materials Research, 233-235, 1766-1773; Cevallo et al., 2011, Journal of Food Engineering, 99(1), 70-75), Whey Protein and Polyvinyl Alcohol (Tatlisuet al., 2019, Food Packaging and Shelf Life, 21, 100347), etc.
  • carbohydrates such as maltodextrin, gum, modified starch (US3971852), ⁇ -cyclodextrin (Ayiramuthuetal., 2011, Journal of Industrial Textiles, 42(2)132-144; Chai et al. , 2011, Advanced Materials Research, 233-235, 1766-1773; Cevallo et al., 2011, Journal of Food Engineering, 99(1), 70-75
  • Liquid emulsion is to first disperse hydrophobic aroma substances in a specific oil phase, and add emulsifiers, such as saponins (Doost et al., 2019, Food Chemistry, 293, 134-143), sodium caseinate (Pan et al., 2014. J Agric Food Chem, 62(7), 1649-1657), etc., to form oil-in-water emulsion, but there are many problems at present, such as unstable emulsion or large dosage of emulsifier, inconvenient storage and transportation.
  • emulsifiers such as saponins (Doost et al., 2019, Food Chemistry, 293, 134-143), sodium caseinate (Pan et al., 2014. J Agric Food Chem, 62(7), 1649-1657), etc.
  • Keatkrai Karlkraiet al., 2016, International Journal of Food Properties, 20, 1-4, 810-820
  • Keatkrai et al. used mung bean starch, tapioca starch and rice starch to encapsulate menthone, respectively, and the obtained loading rates were 4.2% and 4.2%, respectively. % and 0.6%, the embedding rate is lower.
  • a kind of thymol nanoemulsion disclosed in Chinese invention patent 201710830140.5 oil-in-water emulsion is prepared by using oil, 1-10 parts of thymol as oil phase, 30-50 parts of EL-40 as emulsifier, and distilled water as water phase.
  • the patent uses a large amount of emulsifier, which not only does not conform to the natural and green production concept, but also increases the production cost, which is not conducive to its application in the fields of food and daily chemicals.
  • Chinese invention patent 201811244796.X discloses the integrated process of supercritical CO2 extraction of Tieguanyin aroma components and PGSS method to prepare microcapsules, using food-grade paraffin as the microcapsule wall material, using gas saturation granulation technology (PGSS) to carry out the aroma of Tieguanyin. Microencapsulated.
  • PGSS gas saturation granulation technology
  • the purpose of the present invention is to provide a starch-based microcapsule preparation method that is easy to operate, low in cost, does not need to use an emulsifier, is easy to store and transport, and efficiently embeds aroma substances, which is an extension and development of the current aroma substance microcapsule embedding technology. .
  • a preparation method of starch-embedded aroma substance microcapsules comprising degreasing starch, gelatinizing starch at high temperature, adding aroma substances of different molecular sizes into starch paste in turn, compounding at high temperature; finally cooling, centrifuging, washing, drying , to obtain aroma substance microcapsules. Specifically include the following steps:
  • step (2) high temperature treatment disperse the defatted starch in step (1) in distilled water to prepare 5-15% starch milk, heat at 120-180°C for 40-60min, and then cool to 50-100°C to obtain starch paste;
  • step (3) Preparation of microcapsules: First, disperse the aroma substances with larger molecular cross-sectional area in the starch paste in step (2), stir and compound at 50-90° C. for 20-40 min, and then add in smaller molecular cross-sectional area. The aroma substances are continuously stirred and compounded for 20-40 minutes, and then naturally cooled, allowed to stand, centrifuged, washed, and dried, and the obtained white powdery product is the starch-embedded aroma substance microcapsules.
  • the degreasing treatment is performed on starch by Soxhlet extraction method or hot dimethyl sulfoxide (DMSO) alcohol precipitation method.
  • Soxhlet extraction method or hot dimethyl sulfoxide (DMSO) alcohol precipitation method.
  • DMSO dimethyl sulfoxide
  • the Soxhlet extraction method is to wrap the starch with filter paper, put it into a Soxhlet extractor, and continuously reflux extraction with ether for 4h to 9h; after the extraction, use 50
  • the starch is washed several times with %-90% ethanol, then centrifuged, dried and pulverized to obtain defatted starch.
  • the hot dimethyl sulfoxide alcohol precipitation method is to disperse the starch in 80%-100% (v/v) dimethyl sulfoxide, stir and heat in a boiling water bath for 40-60 min; add absolute ethanol The starch is precipitated, then centrifuged, washed with absolute ethanol, dried and pulverized to obtain defatted starch.
  • the mass ratio of the two aroma substances is 10:1-1:10.
  • the mass ratio of the two aroma substances is 3:1-1:3.
  • the mass ratio of the starch to the aroma substance is 3:1 to 1:3.
  • the starch is one or more of corn starch, wheat starch, potato starch and tapioca starch, wherein the amylose content is greater than 50%.
  • step (1) the drying is drying in a blast drying oven at 50-80° C. for 2-4 hours; in step (3), the washing is successively washed with absolute ethanol and distilled water, and the Set time is 8 ⁇ 24h.
  • the high temperature treatment is oil bath heating or high pressure steam cooking using a jet liquefier.
  • the present invention has the advantages of:
  • the method can significantly improve the entrapment rate of aroma substances.
  • the content of aroma substances in the compound of the present invention is 93.94-116.61 mg/g, and the total entrapment rate reaches 46.64% (w/w).
  • the starch is defatted and then treated at high temperature, so that the starch chain is in a state of free curling, and the addition of aroma substances can induce the transformation from a linear segment of free curling starch to a single helical structure with internal and external affinity, and the aroma molecules are wrapped in the hydrophobic hollow. intracavity.
  • one aroma molecule will induce the starch chain to form more helices after entering the cavity, so as to attract more aroma molecules into the helical cavity; and due to the flexible characteristics of amylose , when the aroma molecules with larger cross-sectional area are first compounded with starch chains, it can induce the formation of larger helical cavities, making it easier for molecules with smaller cross-sectional areas to enter the cavity, thereby increasing the entrapment rate of aroma substances. promote.
  • the present invention has simple and convenient embedding process for aroma substances, easily controllable conditions, no need to use large-scale special equipment, greatly reduces production cost, and has high efficiency, which is more conducive to industrialized production.
  • the aroma microcapsules prepared by the present invention have good stability, can be directly used or used as ingredients in food preservation, medicine and health care, and daily chemical products, and are easy to store and transport.
  • the prepared microcapsules use starch as a wall material, have wide raw material sources, are safe and cheap, can significantly reduce the cost of the prior art, and improve the quality of product fragrance retention.
  • Example 1 is a scanning electron microscope image of the aroma microcapsules obtained in Example 1.
  • the content of aroma substances in the complex was determined by gas chromatography. 20 mg of the complex was dissolved in 2 mL of KOH (1 M) and vortexed for 30 s (to a clear solution). Add 5 mL of ethyl acetate, vortex for 2 min to extract the aroma substances, extract 4 times, filter the membrane, and transfer to a gas phase bottle. Gas chromatography was performed with a hydrogen flame ionization detector (FID) and an Agilent HP-5 capillary column with nitrogen as the carrier gas.
  • FID hydrogen flame ionization detector
  • the test conditions are: injection volume of 1 ⁇ L, split ratio of 20:1; the initial temperature of the chromatographic column is 80 °C, maintained for 1 min, heated to 250 °C at 30 °C/min, and maintained for 2 min; the inlet temperature is 250 °C; the detector temperature is 250°C; the carrier flow rate is 1 mL/min.
  • the corresponding peak areas were converted into concentrations according to the standard substances of aroma substances.
  • step (1) Disperse 1 g of defatted starch in step (1) in distilled water to make 5% starch milk, heat in an oil bath at 160°C for 60min, and then cool to 80°C;
  • step (2) First disperse 0.5 g of decanal with a smaller molecular cross-sectional area in the starch milk in step (2), stir and compound at 80°C for 30 minutes, then add 0.5 g of thymol with a larger molecular cross-sectional area, and continue to stir and compound for 30 minutes , then cooled to room temperature, stood for 24h, centrifuged, washed, and freeze-dried for 48h, the obtained white powdery product was the aroma microcapsule.
  • the content of aroma substances in the obtained compound was 71.72 mg/g, and the total entrapment rate was 26.85%.
  • step (1) Disperse 1 g of defatted starch in step (1) in distilled water to make 5% starch milk, heat in an oil bath at 160°C for 60min, and then cool to 80°C;
  • 0.5g of decanal and 0.5g of thymol were fully stirred and mixed at 80°C for 20min, then dispersed in the starch milk in step (2), stirred and compounded for 40min, then cooled to room temperature, allowed to stand for 24h, and centrifuged , washed, freeze-dried for 48h, and the obtained white powdery product was the aroma microcapsule.
  • the content of aroma substances in the obtained compound was 68.58 mg/g, and the total entrapment rate was 24.16%.
  • step (1) Disperse 1 g of defatted starch in step (1) in distilled water to make 5% starch milk, heat in an oil bath at 160°C for 60min, and then cool to 80°C;
  • the content of aroma substances in the obtained compound was 15.49 mg/g, and the total entrapment rate was 3.11%.
  • step (1) Disperse 1 g of defatted starch in step (1) in distilled water to make 5% starch milk, heat in an oil bath at 160°C for 60min, and then cool to 80°C;
  • step (2) First disperse 0.5g of thymol with a large molecular cross-sectional area in the starch milk in step (2), stir and compound at 80°C for 30 minutes, then add 0.5g of decanal with a small molecular cross-sectional area, and continue to stir and compound for 30 minutes , then cooled to room temperature, stood for 24h, centrifuged, washed, and freeze-dried for 48h, the obtained white powdery product was the aroma microcapsule.
  • Example 1 is a scanning electron microscope image of the aroma microcapsules obtained in Example 1.
  • the particle size of the prepared aroma microcapsules is between 20 and 50 ⁇ m, and the surface is no longer dense and smooth, showing a porous structure and a lamellar structure, and the loose structure is conducive to capturing and loading aroma substances.
  • step (1) 1 g of defatted starch was dispersed in distilled water to make 15% starch milk, and the high-pressure steam of a jet liquefier was used to cook at 180 ° C for 60 min, and then cooled to 90 ° C;
  • step (2) First disperse 0.25g of thymol with a larger molecular cross-sectional area in the starch milk in step (2), stir and compound at 90°C for 40 minutes, then add 0.75g of decanal with a smaller molecular cross-sectional area, and continue to stir and compound for 40 minutes , then cooled to room temperature, left standing for 12 hours, centrifuged, washed, dried in a vacuum drying oven at 50°C for 6 hours, and the obtained white powdery product was aroma microcapsules.
  • the content of aroma substances in the obtained compound was 100.44 mg/g, and the total entrapment rate was 40.46%.
  • step (1) Disperse 1 g of defatted starch in step (1) in distilled water to prepare 5% starch milk, heat in an oil bath at 120°C for 60min, and then cool to 60°C;
  • step (2) First disperse 0.75g of thymol with a large molecular cross-sectional area in the starch milk in step (2), stir and compound at 60°C for 30 minutes, then add 0.25g of decanal with a small molecular cross-sectional area, and continue to stir and compound for 30 minutes , then cooled to room temperature, left standing for 8 hours, centrifuged, washed, and air-dried naturally, the obtained white powdery product is aroma microcapsules.
  • the content of aroma substances in the obtained compound was 113.93 mg/g, and the total entrapment rate was 40.36%.
  • step (1) 1 g of defatted starch was dispersed in distilled water to make 10% starch milk, and the high-pressure steam of a jet liquefier was used to cook at 160 ° C for 60 min, and then cooled to 70 ° C;
  • step (2) First disperse 0.5g of thymol with a large molecular cross-sectional area in the starch milk in step (2), stir and compound at 70°C for 20 minutes, then add 0.5g of decanal with a small molecular cross-sectional area, and continue to stir and compound for 40 minutes , then cooled to room temperature, stood for 16h, centrifuged, washed, and freeze-dried for 48h, the obtained white powdery product was the aroma microcapsule.
  • the content of aroma substances in the obtained compound was 93.94 mg/g, and the total entrapment rate was 37.55%.
  • step (2) First disperse 0.5g of thymol with a larger molecular cross-sectional area in the starch milk in step (2), stir and compound at 90°C for 30 minutes, then add 0.5g of decanal with a smaller molecular cross-sectional area, and continue to stir and compound for 30 minutes , then cooled to room temperature, left standing for 18h, centrifuged, washed, and freeze-dried for 48h, and the obtained white powdery product was the aroma microcapsule.
  • the content of aroma substances in the obtained compound was 98.62 mg/g, and the total entrapment rate was 38.27%.
  • Table 1 shows the entrapment rates of aroma substances in the complexes.
  • the entrapment rates of decanal and thymol in the examples were significantly higher than those in the comparative examples.
  • thymol with a larger molecular cross-sectional area is first compounded with starch to form a V 6III -type complex, which is conducive to inducing the starch chain to form a larger helical cavity first, so that the decane with a smaller molecular cross-sectional area added later.
  • Aldehydes enter the helical cavity more easily. The synergy between the two aroma molecules is stronger, and they can promote the complexation with starch, so the entrapment rate is higher.
  • the sample obtained in Example 1 had the best embedding effect on aroma substances.
  • Comparative Example 1 decanal with a smaller molecular cross-sectional area was added first to form a V 6I -type complex with starch.
  • the complex formed by thymol and starch is V 6III type.
  • the thymol molecule has a larger cross-sectional area and needs a larger helical cavity, but the size of the cavity induced by the first addition of the decanal molecule cannot be satisfied. Therefore, this compounding method will weaken the synergistic effect between the two aroma molecules, and more is the competition effect of the two aroma substances on the starch chain.
  • the two kinds of guest molecules were compounded at 80°C for a period of time, and then compounded with starch.
  • the entrapment rate of the obtained sample was lower than that of Example 1 and Comparative Example 1, indicating that the two aroma molecules were combined into a more After large molecules, it is not conducive to the entrapment of starch.
  • Comparative Example 3 decanal of equal quality was used to contrast with the examples, and the entrapment rate of aroma substances was the lowest, and it was confirmed from the negative that aroma substances with larger molecular cross-sectional areas can synergistically promote starch to substances with smaller molecular cross-sectional areas. Therefore, the embedding rate of the aroma microcapsules obtained by the present invention is greatly improved.
  • the method for preparing microcapsules with starch-embedded aroma substances provided by the present invention has the advantages of convenient preparation, simple equipment, significantly improved embedding effect, easy storage and transportation, and can fill the current embedding needs of the food and daily chemical industries. It should be noted that for those of ordinary skill in the technical field to which the present invention pertains, the embodiments of the present invention are not limited by the above-mentioned examples, and any other changes made without departing from the spirit and principle of the present invention, Modifications, substitutions, combinations, and simplifications should all be equivalent substitutions, which are all included within the protection scope of the present invention.

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Abstract

本发明公开了一种淀粉包埋香气物质微胶囊及其制备方法，包括对淀粉进行脱脂处理，高温糊化淀粉，将不同分子尺寸的香气物质依次加入淀粉糊中，高温下复合；最后冷却，离心，洗涤，干燥，得香气物质微胶囊，所得微胶囊中香气物质总包埋率可达46.64％。本发明工艺简便，条件易控，无需使用大型特殊设备，成本低且效率高。

Description

一种淀粉包埋香气物质微胶囊及其制备方法 技术领域
本发明涉及香气物质的包埋，特别是涉及一种淀粉包埋香气物质制备微胶囊的方法，该方法涉及一步或分步包埋香气物质，属于食品工业和日用化工领域。
背景技术
食品及食品原料中香气物质种类繁多，包括醇类、醛类、酮类、酯类、内酯类、酸类、酚类、杂环化合物、含硫化合物等，如水果中的香气物质以有机酸酯类、醛类和萜类为主，其次是醇、酮类及挥发酸。它们大多具有很强的挥发性，且对氧气、光、热和pH等多种外界因素不稳定。这将影响其整体香型及最终产品的质量，限制其在工业生产中的应用。将香气物质微囊化能对其有效成分进行保护和缓释，进一步拓展在食品及日化配方中的应用。
目前，香气物质的包埋主要是采用固态微胶囊和液态乳液。固态微胶囊主要以碳水化合物，如麦芽糖糊精、树胶、改性淀粉(US3971852)、β‐环糊精(Ayiramuthuetal.,2011,Journal of Industrial Textiles，42(2)132-144；Chai et al.,2011,Advanced Materials Research,233-235,1766-1773；Cevalloset al.,2011,Journal of Food Engineering,99(1),70-75)，乳清蛋白和聚乙烯醇(Tatlisuet al.,2019,Food Packaging and Shelf Life,21,100347)等单独或组合作为载体进行共沉淀、喷雾干燥或静电纺丝等，存在附载率低、操作步骤繁琐、耗能大等问题。液态乳液是先将疏水性香气物质分散在特定油相中，并添加乳化剂，如皂苷 (Doostet al.,2019,Food Chemistry,293,134-143)、酪蛋白酸钠(Pan et al.,2014.J Agric Food Chem,62(7),1649-1657)等，形成水包油乳液，但目前存在诸多问题，如乳液不稳定或使用乳化剂剂量较大，储存、运输不方便。
Keatkrai(Keatkraiet al.,2016,International Journal of Food Properties,20,1-4,810-820)等人分别用绿豆淀粉、木薯淀粉和大米淀粉对薄荷酮进行包埋，所得附载率分别为4.2％、4.2％和0.6％，包埋率较低。
中国发明专利201710830140.5公开的一种百里香酚纳米乳，以油、1～10份百里香酚为油相，30～50份EL-40为乳化剂，蒸馏水为水相，制备了水包油型乳液。该专利使用了大量的乳化剂，不仅不符合天然绿色的生产理念，而且增加生产成本，不利于其在食品和日化领域的应用。
中国发明专利201811244796.X公开的超临界CO 2萃取铁观音香气成分及PGSS法制备微胶囊一体工艺，以食品级石蜡作为微胶囊壁材，用气体饱和成粒技术(PGSS)对铁观音香气进行微囊化。该专利所需的超临界CO 2萃取装置，设备庞大且价格昂贵，将导致产品成本极高。
发明内容
本发明目的在于提供一种操作简便、成本低廉、无需使用乳化剂、易储存易运输且高效包埋香气物质的淀粉基微胶囊制备方法，是对当前香气物质微胶囊包埋技术的延伸和发展。
本发明目的通过如下技术方案实现：
一种淀粉包埋香气物质微胶囊的制备方法，包括对淀粉进行脱脂处理，高温糊化淀粉，将不同分子尺寸的香气物质依次加入淀粉糊中，高温下复合；最后冷却，离心，洗涤，干燥，得香气物质微胶囊。具体包括如下步骤：
(1)对淀粉进行脱脂处理；
(2)高温处理：将步骤(1)中脱脂淀粉分散在蒸馏水中配成5～15％的淀粉乳，在120～180℃下高温处理40～60min，然后冷却至50～100℃，得淀粉糊；
(3)微胶囊的制备：先将分子横截面积较大的香气物质分散在步骤(2)的淀粉糊中，在50～90℃下搅拌复合20～40min，再加入分子横截面积较小的香气物质，继续搅拌复合20～40min，然后自然冷却，静置，离心，洗涤，干燥，所得白色粉末状产品即为淀粉包埋香气物质微胶囊。
优选地，步骤(1)中，所述脱脂处理是通过索氏抽提法或热二甲基亚砜(DMSO)醇沉法对淀粉进行脱脂处理。
优选地，步骤(1)中，所述的索氏抽提法为将淀粉用滤纸包裹，放入索氏抽提器中，用乙醚不断回流抽提4h～9h；抽提结束后，用50％～90％乙醇多次洗涤淀粉，然后离心，烘干，粉碎，得到脱脂淀粉。
优选地，所述的热二甲基亚砜醇沉法为将淀粉分散在80％～100％(v/v)的二甲基亚砜中，沸水浴搅拌加热40～60min；加入无水乙醇使淀粉沉淀，然后离心，用无水乙醇洗涤淀粉，烘干，粉碎，得到脱脂淀粉。
优选地，步骤(3)中，所述的两种香气物质的质量比为10:1～1:10。
优选地，所述两种香气物质的质量比为3:1～1:3。
优选地，步骤(3)中，所述淀粉与香气物质(两种香气物质之和)的质量比为3:1～1:3。
优选地，步骤(1)中，所述的淀粉为玉米淀粉、小麦淀粉、马铃薯淀粉和木薯淀粉中的一种或两种以上，其中直链淀粉含量大于50％。
优选地，步骤(1)中，所述的烘干为在50～80℃的鼓风干燥箱中干燥2～4h；步骤(3)中，所述洗涤依次用无水乙醇、蒸馏水洗涤，静置时间为8～24h。
优选地，步骤(2)中，所述高温处理为油浴加热或采用喷射液化器高压蒸 汽蒸煮。
上述方法制得的淀粉包埋香气物质微胶囊。
本发明与现有技术相比，本发明的优点在于：
(1)本方法可以显著提高香气物质的包埋率。本发明复合物中香气物质的含量为93.94～116.61mg/g，总包埋率达到46.64％(w/w)。本发明将淀粉脱脂后高温处理，使淀粉链处于自由卷曲的状态，香气物质的加入可以诱导由自由卷曲的淀粉线性片段转变为内疏外亲的单螺旋结构，并将香气分子包裹在疏水空腔内。利用两种香气分子与淀粉线性片段的协同复合特性，一种香气分子进入空腔后会诱导淀粉链形成更多螺旋，以便吸引更多香气分子进入螺旋空腔；并且由于直链淀粉的柔性特点，当横截面积较大的香气分子先与淀粉链复合时，可以诱导形成较大的螺旋空腔，可使横截面积较小的分子更易进入空腔，从而使香气物质的包埋率大大提升。
(2)本发明对香气物质的包埋工艺简便，条件易控，无需使用大型特殊设备，大大降低生产成本，且效率高，更利于工业化生产。
(3)本发明所制备的香气微胶囊，稳定性好，可直接使用或作为食品保鲜、医药保健、日化用品中的配料使用，易于储藏与运输。所制备的微胶囊以淀粉为壁材，原料来源广泛，安全廉价，可显著降低现有技术的成本，并提高产品留香质量。
附图说明
图1为实施例1所得香气微胶囊的扫描电镜图。
具体实施方式
为了更好的理解本发明，下面结合实施例对本发明做进一步说明，但本发明要求保护的范围不仅仅局限于实例表述的范围。
实施例中，用气相色谱测定复合物中香气物质的含量。将20mg复合物溶于2mL的KOH(1M)中，涡旋30s(至澄清溶解状态)。加入5mL的乙酸乙酯，涡旋2min萃取香气物质，提取4次，过滤膜，转移至气相瓶中。气相色谱搭配氢火焰离子检测器(FID)和安捷伦HP-5毛细管柱，氮气为载气。测试条件为：进样量1μL，分流比20:1；色谱柱起始温度为80℃，保持1min，30℃/min升温至250℃，保持2min；进样口温度为250℃；检测器温度为250℃；载流速率1mL/min。根据香气物质的标准品将其相应峰面积换算为浓度。
对比实施例1
(1)淀粉脱脂
将高直链玉米淀粉用滤纸包裹，放入索氏抽提器中，用乙醚不断回流抽提8h；抽提结束后，用85％的乙醇多次洗涤淀粉，然后离心，在60℃的鼓风干燥箱中干燥3h，粉碎，得到脱脂淀粉；
(2)高温处理
将步骤(1)中1g脱脂淀粉分散在蒸馏水中配成5％的淀粉乳，160℃油浴加热60min，然后冷却至80℃；
(3)香气微胶囊的制备
先将0.5g分子横截面积较小的癸醛分散在步骤(2)中淀粉乳中，在80℃下搅拌复合30min，再加入0.5g分子横截面积较大的百里香酚，继续搅拌复合30min，然后冷却至室温，静置24h，离心，洗涤，冷冻干燥48h，所得白色粉末状产品即为香气微胶囊。
经测试，所得复合物中香气物质的含量为71.72mg/g，总包埋率为26.85％。
对比实施例2
(1)淀粉脱脂
将高直链玉米淀粉用滤纸包裹，放入索氏抽提器中，用乙醚不断回流抽提8h；抽提结束后，用85％的乙醇多次洗涤淀粉，然后离心，在60℃的鼓风干燥箱中干燥3h，粉碎，得到脱脂淀粉；
(2)高温处理
将步骤(1)中1g脱脂淀粉分散在蒸馏水中配成5％的淀粉乳，160℃油浴加热60min，然后冷却至80℃；
(3)香气微胶囊的制备
先将0.5g的癸醛和0.5g的百里香酚在80℃下充分搅拌混合20min，再将其分散在步骤(2)中淀粉乳中，搅拌复合40min，然后冷却至室温，静置24h，离心，洗涤，冷冻干燥48h，所得白色粉末状产品即为香气微胶囊。
经测试，所得复合物中香气物质的含量为68.58mg/g，总包埋率为24.16％。
对比实施例3
(1)淀粉脱脂
将高直链玉米淀粉用滤纸包裹，放入索氏抽提器中，用乙醚不断回流抽提8h；抽提结束后，用85％的乙醇多次洗涤淀粉，然后离心，在60℃的鼓风干燥箱中干燥3h，粉碎，得到脱脂淀粉；
(2)高温处理
将步骤(1)中1g脱脂淀粉分散在蒸馏水中配成5％的淀粉乳，160℃油浴加热60min，然后冷却至80℃；
(3)香气微胶囊的制备
将1g的癸醛分散在步骤(2)中淀粉乳中，80℃下复合60min，然后冷却至室温，静置24h，离心，洗涤，冷冻干燥48h，所得白色粉末状产品即为香气微胶囊。
经测试，所得复合物中香气物质的含量为15.49mg/g，总包埋率为3.11％。
实施例1
(1)淀粉脱脂
将高直链玉米淀粉用滤纸包裹，放入索氏抽提器中，用乙醚不断回流抽提8h；抽提结束后，用85％的乙醇多次洗涤淀粉，然后离心，在60℃的鼓风干燥箱中干燥3h，粉碎，得到脱脂淀粉；
(2)高温处理
将步骤(1)中1g脱脂淀粉分散在蒸馏水中配成5％的淀粉乳，160℃油浴加热60min，然后冷却至80℃；
(3)香气微胶囊的制备
先将0.5g分子横截面积较大的百里香酚分散在步骤(2)中淀粉乳中，在80℃下搅拌复合30min，再加入0.5g分子横截面积较小的癸醛，继续搅拌复合30min，然后冷却至室温，静置24h，离心，洗涤，冷冻干燥48h，所得白色粉末状产品即为香气微胶囊。
经测试，所得复合物中香气物质的含量为116.62mg/g，总包埋率为46.64％。图1为实施例1所得香气微胶囊的扫描电镜图。所制备香气微胶囊的粒径在20～50μm之间，表面不再致密和光滑，呈现多孔结构及片层结构，疏松的结构有利于对香气物质进行捕捉和负载。
实施例2
(1)淀粉脱脂
将高直链玉米淀粉分散在90％(v/v)的DMSO中，沸水浴搅拌加热60min；加入无水乙醇使淀粉沉淀，然后离心，用无水乙醇洗涤淀粉，在80℃的鼓风干燥箱中干燥3h，粉碎，得到脱脂淀粉；
(2)高温处理
将步骤(1)中1g脱脂淀粉分散在蒸馏水中配成15％的淀粉乳，采用喷射液化器高压蒸汽在180℃下蒸煮60min，然后冷却至90℃；
(3)香气微胶囊的制备
先将0.25g分子横截面积较大的百里香酚分散在步骤(2)中淀粉乳中，在90℃下搅拌复合40min，再加入0.75g分子横截面积较小的癸醛，继续搅拌复合40min，然后冷却至室温，静置12h，离心，洗涤，在50℃的真空干燥箱中干燥6h，所得白色粉末状产品即为香气微胶囊。
经测试，所得复合物中香气物质的含量为100.44mg/g，总包埋率为40.46％。
实施例3
(1)淀粉脱脂
将高直链玉米淀粉用滤纸包裹，放入索氏抽提器中，用乙醚不断回流抽提4h；抽提结束后，用50％的乙醇多次洗涤淀粉，然后离心，在60℃的鼓风干燥箱中干燥3h，粉碎，得到脱脂淀粉；
(2)高温处理
将步骤(1)中1g脱脂淀粉分散在蒸馏水中配成5％的淀粉乳，120℃油浴加热60min，然后冷却至60℃；
(3)香气微胶囊的制备
先将0.75g分子横截面积较大的百里香酚分散在步骤(2)中淀粉乳中，在60℃下搅拌复合30min，再加入0.25g分子横截面积较小的癸醛，继续搅拌复合30min，然后冷却至室温，静置8h，离心，洗涤，自然风干，所得白色粉末状产品即为香气微胶囊。
经测试，所得复合物中香气物质的含量为113.93mg/g，总包埋率为40.36％。
实施例4
(1)淀粉脱脂
将高直链玉米淀粉分散在90％(v/v)的DMSO中，沸水浴搅拌加热40min；加入无水乙醇使淀粉沉淀，然后离心，用无水乙醇洗涤淀粉，在80℃的鼓风干燥箱中干燥4h，粉碎，得到脱脂淀粉；
(2)高温处理
将步骤(1)中1g脱脂淀粉分散在蒸馏水中配成10％的淀粉乳，采用喷射液化器高压蒸汽在160℃下蒸煮60min，然后冷却至70℃；
(3)香气微胶囊的制备
先将0.5g分子横截面积较大的百里香酚分散在步骤(2)中淀粉乳中，在70℃下搅拌复合20min，再加入0.5g分子横截面积较小的癸醛，继续搅拌复合40min，然后冷却至室温，静置16h，离心，洗涤，冷冻干燥48h，所得白色粉末状产品即为香气微胶囊。
经测试，所得复合物中香气物质的含量为93.94mg/g，总包埋率为37.55％。
实施例5
(1)淀粉脱脂
将高直链玉米淀粉用滤纸包裹，放入索氏抽提器中，用乙醚不断回流抽提8h；抽提结束后，用85％的乙醇多次洗涤淀粉，然后离心，在60℃的鼓风干燥箱中干燥3h，粉碎，得到脱脂淀粉；
(2)高温处理
将步骤(1)中1g脱脂淀粉分散在蒸馏水中配成5％的淀粉乳，150℃油浴加热60min，然后冷却至90℃；
(3)香气微胶囊的制备
先将0.5g分子横截面积较大的百里香酚分散在步骤(2)中淀粉乳中，在90℃下搅拌复合30min，再加入0.5g分子横截面积较小的癸醛，继续搅拌复合30min，然后冷却至室温，静置18h，离心，洗涤，冷冻干燥48h，所得白色粉末状产品即为香气微胶囊。
经测试，所得复合物中香气物质的含量为98.62mg/g，总包埋率为38.27％。
表1复合物中香气物质的包埋率
Figure PCTCN2021122770-appb-000001
表1展示了复合物中香气物质的包埋率。实施例中癸醛和百里香酚的包埋率显著高于对比实施例。实施例中分子横截面积较大的百里香酚先与淀粉复合，形成V 6III型复合物，有利于先诱导淀粉链形成较大的螺旋空腔，使后加入的分子横截面积较小的癸醛更容易进入螺旋空腔。两种香气分子间的协同作用更强，能互相促进与淀粉的复合，因此包埋率较高。实施例1所得样品对香气物质的包埋效果最佳。
对比实施例1中先加入分子横截面积较小的癸醛，与淀粉形成V 6I型复合物。百里香酚与淀粉形成的复合物为V 6III型，百里香酚分子横截面积较大，需要更大的螺旋空腔，而癸醛分子先加入后诱导的空腔尺寸不能满足。因此， 这种复合方式会削弱两种香气分子间的协同作用，更多的是两种香气物质对淀粉链的竞争作用。对比实施例2中先将两种客体分子在80℃下复合一段时间，然后再与淀粉复合，所得样品的包埋率低于实施例1和对比实施例1，说明两种香气分子结合成更大的分子后，不利于淀粉的包埋。对比实施例3中用等质量的癸醛与实施例作对照，香气物质的包埋率最低，从反面印证了分子横截面积较大的香气物质可以协同促进淀粉对分子横截面积较小物质的包埋，从而使本发明所得香气微胶囊的包埋率大大提升。
本发明提出的淀粉包埋香气物质制备微胶囊的方法，制备方便、设备简易，包埋效果提升显著，易储存和运输，能够填补当前食品和日化行业的包埋需求。需要说明的是，对于本发明所属的技术领域的普通技术人员来说，本发明的实施方式并不受上述实施例的限制，其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化，均应为等效的置换方式，都包含在本发明的保护范围之内。

Claims (10)

  1. 一种淀粉包埋香气物质微胶囊的制备方法，其特征在于，包括如下步骤：
    (1)对淀粉进行脱脂处理；
    (2)高温处理：将步骤(1)中脱脂淀粉分散在蒸馏水中配成5～15％的淀粉乳，在120～180℃下高温处理40～60min，然后冷却至50～100℃，得淀粉糊；
    (3)微胶囊的制备：先将分子横截面积较大的香气物质分散在步骤(2)的淀粉糊中，在50～90℃下搅拌复合20～40min，再加入分子横截面积较小的香气物质，继续搅拌复合20～40min，然后自然冷却，静置，离心，洗涤，干燥，所得白色粉末状产品即为淀粉包埋香气物质微胶囊。
  2. 根据权利要求1所述的制备方法，其特征在于，步骤(1)中，所述脱脂处理是通过索氏抽提法或热二甲基亚砜(DMSO)醇沉法对淀粉进行脱脂处理。
  3. 根据权利要求2所述的制备方法，其特征在于，步骤(1)中，所述的索氏抽提法为将淀粉用滤纸包裹，放入索氏抽提器中，用乙醚不断回流抽提4h～9h；抽提结束后，用50％～90％乙醇多次洗涤淀粉，然后离心，烘干，粉碎，得到脱脂淀粉；
    所述的热二甲基亚砜醇沉法为将淀粉分散在80％～100％(v/v)的二甲基亚砜中，沸水浴搅拌加热40～60min；加入无水乙醇使淀粉沉淀，然后离心，用无水乙醇洗涤淀粉，烘干，粉碎，得到脱脂淀粉。
  4. 根据权利要求3所述的制备方法，其特征在于，步骤(3)中，所述的两种香气物质的质量比为10:1～1:10。
  5. 根据权利要求4所述的制备方法，其特征在于，所述两种香气物质的质量比为3:1～1:3。
  6. 根据权利要求1～5任意一项所述的制备方法，其特征在于，步骤(3)中，所述淀粉与香气物质的质量比为3:1～1:3。
  7. 根据权利要求6所述的制备方法，其特征在于，步骤(1)中，所述的淀粉为玉米淀粉、小麦淀粉、马铃薯淀粉和木薯淀粉中的一种或两种以上，其中直链淀粉含量大于50％。
  8. 根据权利要求1～5任意一项所述的制备方法，其特征在于，步骤(1)中，所述的烘干为在50～80℃的鼓风干燥箱中干燥2～4h；步骤(3)中，所述洗涤依次用无水乙醇、蒸馏水洗涤，静置时间为8～24h。
  9. 根据权利要求1～5任意一项所述的制备方法，其特征在于，步骤(2)中，所述高温处理为油浴加热或采用喷射液化器高压蒸汽蒸煮。
  10. 权利要求1～9任意一项所述方法制得的淀粉包埋香气物质微胶囊。
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