Preparation And Characterization Research Of Osmanthus Fragrance Nanoparticles

Osmanthus fragrance loaded nanoparticles (OF-NPs) was prepared via emulsionpolymerization successfully with sodium alginate(SA). OF-NPs were characterized with laserparticle size analyzer(LPSA), scanning electron microscopy(SEM),fourier transformation infraedspectroscopy(FTIR), thermogravimetric analysis(TGA), gas chromatography-mass spectromerey(GC-MS) ect., get the following conclusions.1. OF-NPs which were encapsulated by SA turned to power via spray drying,and theaverage size was416.67±17.79nm. After the optimization of process conditions, the SAconcentration was0.6mg/ml; the content of emulsifier included twain80and anhydrous alcoholwas0.04%, and teain80: anhydrous alcohol was3:1; osmanthus fragrance content was0.2%;ultrasonic amplitude was90%; ultrasonic time was15min; stirring speed was1200r/min; stirringtime was60min.2. Nano emulsion with good physical stability was ivory solution. In4℃and25℃, theOF-NPs particle size have no change after stored30,60,90days. And after heating30min in120℃, the heat loss of OF-NPs was half of unencapsulated osmanthus fragrance. So OF-NPsresisted high temperature's influence effectively, and protected the core material against heatedvolatile.3.The composition analysis of unencapsulated osmanthus fragrance and OF-NPs via theGC-MS. Only some chemical lively alcohols was lost during the preparation process, thedecisive role of osmanthus fragrance like testosterone alpha violets were not lost too much, notimpact the to osmanthus fragrance after encapsulated.4. The sensory evaluation questionnaire of unencapsulated osmanthus fragrance andOF-NPs indicated the osmanthus smell of OF-NPs was more sweeter than common essence afterthat is stored3months in room temperature. The experiment successfully prepared outnanoparticles with good stability and can effectively control essence release.5. Through the scanning electron microscopy (SEM) the nanoparticles were observed. Thenanoparticles were spherical rules, and the surface structure was three dimensional networkstructure which was the model of the gel reaction between sodium alginate and calcium ion.Andsodium alginate remixed with chitosan created three layer membrane capsules which wereformed with calcium alginate, sodium alginate-chitosan polyelectrolytes membrane and chitosansediment wall, so the size was larger. The surface of nanoparticles which embeded by gelatinsodium alginate remixed with gelatin was smooth. But for the viscosity and high waterimbibition of gelatin, the small particles sticked together to form into irregular blocks.