一种新型肉桂醛微胶囊的制备及其食品保鲜性能研究
Preparation of a novel microcapsule of cinnamaldehyde and its effect on food preservation

以玉米淀粉为原料制备羧甲基多孔淀粉(CMS)作为包结材料，之后制备肉桂醛(CA)与羧甲基多孔淀粉的包合物(CA/CMS)并对其结构进行表征，结果显示，肉桂醛被成功地包结于羧甲基多孔淀粉中。采用带正电荷的具有抗菌活性的壳聚糖与带负电荷的羧甲基多孔淀粉相互作用形成层层自组装微胶囊，最终得到壳聚糖 羧甲基多孔淀粉 肉桂醛包合物（微胶囊）。对制得的新型肉桂醛微胶囊进行相关的抗菌性实验及鸡肉保鲜实验，结果表明，该新型肉桂醛微胶囊具有广谱抑菌活性，且能有效延长鸡肉保鲜的货架期。
In this study, the carboxymethyl porous starch (CMS) synthesized from the corn starch was used as coating material. The inclusion complex of cinnamaldehyde with CMS (CA/CMS) was prepared and its structure was characterized. The results showed that cinnamaldehyde was successfully packed in the porous structure of CMS. A Layer by layer self assembly technique using chitosan, a cationic biopolymer with antimicrobial property, was used to encapsulate the anionic CMS. A novel cinnamaldehyde “CA/CMS Chitosan” microcapsule was obtained. Its antimicrobial activity and effects on chicken breast fillets preservation were investigated. The results showed that this cinnamaldehyde microcapsule had a broad spectrum antibacterial activity. It can effectively prolong the shelf life for chicken preservation.