Research On The Preparation Technology And Characteristics Of Starch Sodium Octenyl Succinate Encapsulate Ginger Essential Oil

In this paper,ginger volatile oil was extracted from ginger by supercritical C02 fluid extraction and encapsulated with starch sodium octenyl succinate(SSOS)and gelatin as wall material by spray drying in order to enlarge the utilization value of ginger.The main research contents are as follows:1.The extraction conditions were as follows:natural drying,ginger powder number 60-80 mesh,extraction pressure 35 MPa,extraction temperature 35 ℃,C02 flow 15 L/h,extraction time 2 h.The components of ginger essential oil were analyzed by GC-MS.The contents of zingiberene were the highest,followed by isoledene,a-curcumene,y-gurjunene,zingiberone and 6-gingerol and so on.2.The effects of SSOS concentration,gelatin concentration and ginger essential oil concentration on SSOS and gelatin encapsulated ginger essential oil were studied.The optimum conditions were determined as follows:SSOS concentration 5%,gelatin concentration 2%,ginger essential oil concentration 3.5%.The encapsulation efficiency of the ginger essential oil microcapsule was 74.34%.3.Scanning electron microscopy and particle size analysis of microcapsules prepared SSOS and the mixture of SSOS and gelatin were carried out.It was found that the microcapsules were clustered,the size was irregular,the shape was irregular and surface wrinkles serious than SSOS.The average particle size of microcapsules prepared by SSOS and the mixture of SSOS and gelatin were 1.594 μm and 6.895 μm,respectively.The property of wall material and microcapsules were discussed by thermogravimetric analysis(TGA),differential scanning calorimetry(DSC),fourier transform infrared spectroscopy(FTIR)and X-ray diffraction(XRD).TGA and DSC results showed that SSOS and gelatin played a certain thermal protection effect on ginger essential oil by changing the thermal properties of the wall material.4.The external release was researched on the ginger essential oil microcapsules and the results showed that the cumulative release of the microcapsules prepared by SSOS in the simulated intestinal fluid was higher than that in the simulated gastric juice,which was 54.47%and 49.10%,respectively.The cumulative release of the microcapsules prepared by the mixture of SSOS and gelatin in the simulated intestinal fluid was higher than that in the simulated gastric juice,which was 51.40%and 47.73%,respectively.The cumulative release of the microcapsules prepared by the mixture of SSOS and gelatin were lower than the microcapsules prepared by SSOS alone on account of the crosslinking between SSOS and gelatin which could maintain stable.It indicated that the mixture of SSOS and gelatin had a certain sustained-release effect on ginger essential oil.5.The storage stability of ginger essential oil microcapsules was explored.The retention rate was higher under the storage conditions on cold storage and room temperature than the high temperature and light,and the main component relative content of ginger essential oil was high.The retention rate and the main component relative content of ginger essential oil in microcapsules prepared by the mixture of SSOS and gelatin were higher than those by SSOS.In view of the economic factors,the microcapsules prepared by the mixture of SSOS and gelatin can be stored at room temperature.