花椒精油微胶囊制备及其性质研究

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中图法分类号：TS201.1 文献标识码：A 文章编号：1000-2324（2025）04-0642-10

Preparation and Properties of Zanthoxylum Bungeanum Essential Oil Microcapsules

WANG Rui-xue， LI Shi-xin， SUN Yu-feng*， XU Zhi-xiang

KeyLaboratoryofFoodrocessingTechnologyandQualityControlinShandongProvince，CollegeofFoodScienceand Engineering/ShandongAgricultural University，Tai'an271ol8，China

Abstract：Toreduce thelossofZanthoxylumBungeanumessentialoilduring processing，this studyinvestigates theeffcts of microcapsulesonthestabilityof Zanthoxylum Bungeanum essential oil and theretentionof its functional volatile components.Usingchitosan-sodiumalginateasthewallmaterial，ZanthoxylumBungeanumessntialoilasthecorematerial， andcalciumchlorideasthecroslinkers，Zanthoxylumbungeaumessentialoilmicrocapsulesarepreparedbyextrusionand freze-drying methods.The wallmaterialratio，wal-oreratioandcroslinkerconcentrationareoptimizedbysingle-factor experimentsand response surface experiments to select the optimal preparation technology for Zanthoxylum bungeanum essentialoilmicrocapsules.Moreover，GC-MSdetermination，thermogravimetricanalysis，sustained-releaseperformance evaluation，andstoragestabilityaalysisareconductedonbothZanthoxylumbungeanumessentialoilanditsmicrocapsules. Theresults show that theoptimal processfor Zanthoxylum bungeanum essential oil microcapsules isas follows：wall material ratio of1：3.5，wall-core ratio of 1：3，and crosslinker concentration of 1.5% .After30 daysof storage，38volatile components inthemicrocapsulesand35intheZanthoxylum bungeanumessentialoilaredtected，andthevolatiliation ratesofmicrocapsuleand essentialoil reach 2.3% and 32% ，respectively.Theresultsindicatethat the sustained-release performance，thermal stabilityandoxidativestabilityof the microcapsulesallimprove significantlycomparedtothoseof essentialoil.Additionally，the microcapsules effectivelyretainactive ingredients ofthe essentialoil.

Keywords：Zanthoxylum bungeanum; essential oil; microcapsules;stability

花椒归属于芸香科、花椒属，广泛分布在中国西南和中南部省份[。（剩余12529字）