环糊精超分子基天然香料皮克林乳液的构筑及其界面自组装机制

Food additives play an important role in ensuring food safety and improving food quality. Natural food additives have become the development direction in the future. However, as common food additives, natural spices are unstable and easy to lose in the process of processing and storage. Microencapsulation technology is an important means to solve this industrial problem. How to use food grade materials from natural sources as wall materials, to regulate the particle size and morphology of microcapsule is the key and difficult point of this technology. Clarifing the self-assembly mechanism of cyclodextrin and hydrophobic guest inclusion complex at the oil-water interface may bring a breakthrough to this technical bottleneck..In order to solve the above key scientific problem, this project first intends to use spectroscopies to determine the inclusion law of the cyclodextrin/spice molecular inclusion complexes, which are the self-assembled elementary units. Secondly, through the dynamic characterization of the microstructure and interfacial properties of the emulsion, the interfacial adsorption behavior of different cyclodextrin amphiphilic supramolecules and the morphological evolution of the self-assembly are investigated, and then the controllable construction of the self-assembly are realized. Finally, the interaction between host and guest is analyzed by computer aided simulation, while the self-consistent field theory is used to analyze the supramolecular interaction of cyclodextrin at the oil-water interface, and then the self-assembly mechanism of cyclodextrin at the oil-water interface is elucidated. This project is an innovative exploration of the interfacial self-assembly mechanism of natural spice emulsion, which can provide theoretical guidance for the preparation of edible spice and fragrance microencapsules.

食品添加剂在保障食品安全、提升食品品质方面发挥着重要作用，天然食品添加剂已成为未来发展方向。然而，作为常用食品添加剂，天然香料在加工贮藏过程中不稳定、易损失。微胶囊技术是解决这一行业问题的重要手段。以天然来源的食品原料为壁材，如何调控微胶囊粒径和形貌是该技术的重点和难点。阐明环糊精与疏水性客体包结物在油水界面的自组装机制有望突破这一技术瓶颈。.针对上述关键科学问题，本项目首先拟采用光谱学手段，探究自组装体构筑基元——环糊精香料分子包结物的包结规律；其次，通过乳液微观结构和界面性质动态表征，明确不同环糊精两亲性超分子的界面吸附行为和自组装体的形态演变规律，实现自组装体可控构筑；最后，通过计算机辅助模拟分析主客体间的相互作用，运用自洽场理论分析油水界面环糊精超分子间的相互作用，阐明其自组装机制。本项目是对天然香料乳液界面自组装机制的创新性探索，可为食用香料香精微胶囊制备提供理论指导。

天然香料在加工贮藏过程中不稳定、易损失，微胶囊技术是解决这一行业问题的重要手段。以天然来源的食品原料为壁材，如何调控微胶囊粒径和形貌是该技术的重点和难点，阐明环糊精与疏水性客体包结物在油水界面的自组装机制有望突破这一技术瓶颈。.本项目以不同类型的环糊精为主体分子，以天然香料及其主要香气分子为客体或包覆对象，结合生产实践中添加乳化剂、溶剂、作用温度、时间等关键环境因素，深入分析了环糊精-天然香料包合物制备过程中的自组装过程及界面稳定机制。明确了芯壁比、壁材添加量、乳芯比、作用时间、温度、客体分子结构等因素对环糊精/天然香料主客体匹配性的影响，揭示了两亲性超分子的包结规律及形貌、物化特性。探究了环糊精/乳化剂主客体自组装过程和环糊精/香气分子主客体自组装过程对天然香料乳液油水界面膜和乳液稳定性影响，揭示了自组装体从胶束、囊泡到皮克林乳液的形态演变规律。通过紫外、核磁以及分子动力学模拟发现了主客体之间的相互作用规律，通过透射电镜、流变等手段揭示了构筑基元间的相互作用规律，阐明了环糊精超分子天然香料乳液油水界面的自组装机制。开发了3项以环糊精两亲性超分子为构筑基元的天然香料微胶囊温和、可控制备技术。.本项目在油相成分复杂的乳液体系中阐明环糊精两亲性超分子的油水界面自组装机制及其形貌演变机制，深化了对聚集诱导乳化现象与两亲性微晶形成机制、演变驱动及稳态控制的认识，丰富了新型绿色表面活性材料家族库。本项目所提出的微胶囊制备技术工艺及产物绿色安全，降低了乳化剂用量，减轻其安全隐患，使香料微胶囊制备工艺简单，条件温和、结构特性可控，不仅在食品、轻工行业加香领域具有广阔应用前景，还可为医药、材料等领域提供新的递送和稳态化工具。