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Received January 18, 2005
Accepted June 30, 2005
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향오일을 함유한 키토산 마이크로캡슐의 제조 및 방출 특성
Preparation and Release Behaviors of Chitosan Microcapsules Containing Fragrant Oil
한국화학연구원 화학소재연구부, 305-600 대전시 유성구 장동 100
Advanced Materials Division, Korea Research Institute of Chemical Technology, 100, Jang-dong, Yuseong-go, Daejeon 305-600, Korea
psjin@krict.re.kr
Korean Chemical Engineering Research, August 2005, 43(4), 511-516(6), NONE Epub 27 September 2005
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Abstract
본 실험에서는 다중 유화법과 calcium chloride를 사용한 가교반응에 의해 향오일이 함유된 키토산 마이크로캡슐을 제조하였고, 향오일의 농도와 교반속도 변화에 따른 마이크로캡슐의 특성을 조사하였다. 마이크로캡슐의 크기와 형태는 주사전자현미경(SEM)을 이용하여 관찰하였다. 실험 결과, 마이크로캡슐의 평균 입자크기는 교반속도가 증가함에 따라 작아지는 것을 확인할 수 있었다. 키토산 마이크로캡슐에 대한 심물질의 함입은 FT-IR에 의해 1,460 cm-1와 2,960 cm-1에서 향오일의 특정 피크를 통하여 확인하였다. 또한, 마이크로캡슐의 향오일 방출 거동을 살펴보기 위해 UV/vis. 흡광광도법으로 흡광도를 측정하여 방출 거동을 관찰하였다. 향오일의 방출 거동은 향오일 농도의 경우 함유량이 증가할수록 방출량은 증가하였고 pH의 경우 pH가 감소할수록 방출량은 증가하였다.
In this work, the crosslinked-chitosan microcapsules containing fragrant oil were prepared by oil-in-water-in-oil(O/W/O) multi-emulsion method. The effects of concentration of fragrant oil and stirring rates on the preparing of the microcapsules were investigated. The diameter and form of the microcapsules were observed by scanning electron microscope (SEM). As a result, the average particle size of microcapsules was decreased with increasing the stirring rate. The formation of chitosan microcapsules was comfirmed by FT-IR. The inclusion of fragrant oil into chitosan microcapsules was determined in the presence of specific peak of fragrant oil, i.e., 1,460 cm-1, 2,960 cm-1. Also, the release behavior or profile of fragrant oil from chitosan microcapsules was examined with UV/vis spectra. Released amounts of fragrant oil were increased with increasing as the content of fragrant oil and decreasing the pH.
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Uragami T, Matsuda T, Okuno H, Miyata T, J. Membr. Sci., 88(2-3), 243 (1994)
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Yang JM, Su WY, Leu TL, Yang MC, J. Membr. Sci., 236(1-2), 39 (2004)
Martins AO, Silva ELD, Carasek E, Laranjeira MCM, Favere VTD, Talanta, 63(2), 397 (2004)
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Muzzarelli C, Stanic V, Gobbi L, Tosi G, Muzzarelli RAA, Carbohydr. Polym., 57(1), 73 (2004)
