含淀粉反相乳液及交联淀粉微球制备

[目的]研究影响含淀粉反相乳液稳定性的因素,优化交联淀粉微球制备工艺。[方法]采用单因素法研究影响反相乳液稳定性的主要因素,用正交试验法确定了合成交联淀粉微球的最佳工艺。[结果]使用0.6%的Span60（HLB=4.70）,油、水相体积比为3∶1,水相中淀粉浓度为16%时可形成稳定的W/O型含淀粉反相乳液;制备微球的最佳工艺条件为：油、水相体积比4∶1,淀粉乳浓度16%,交联剂用量3 ml,反应温度45℃,乳化剂用量0.3%;微球产品近似球状,球体表面粗糙,粒径分布均匀,平均粒径15μm。[结论]经过优化的制备工艺能够合成粒径均匀的交联淀粉微球。

Preparation of Inverse Emulsion Containing Starch and Cross-linked Starch Microspheres

[Objective]This study aimed to investigate the main factors affecting the stability of inverse emulsion containing starch and improve the preparation technology of cross-linked starch microspheres.[Method]The single factor experiment was used to study the main factors affecting the stability of inverse emulsion.The orthogonal experiment was used to optimize the technology of synthesis of crosslinked starch microspheres.[Result]W/O type inverse emulsion containing starch could be formed with 0.6% of span60(HLB=4.70),3:1 of the phase volume ratio of oil to water and 16% of starch concentration;and the best technology for preparing the cross-linked starch microspheres was 4:1 of the phase volume ratio of oil to water,16% of starch solution,3 ml of crosslinker,45 ℃ of reaction temperature and 0.3% of emulsifier.The synthesized microspheres were spherical particulate with an even particle distribution,rough surface and an average diameter of 15 μm.[Conclusion]The cross-linked starch microspheres with an even particle distribution could be synthesized under the optimal conditions.