本研究以食品級幾丁聚醣為殼材，檸檬精油為芯材，經由液中硬化法製備幾丁聚醣W/O 型微膠囊，將濃度2.5%、3%、3.5%、4%、4.5%的幾丁聚醣膠體與染色後之檸檬精油以殼芯比10:1、15:1、20:1 之比例混合，先以1000 rpm 進行第一段分散後，再以8000 rpm~12000 rpm 進行第二段分散形成懸浮液，分別滴入3%、5%、10%、20%之氫氧化鈉水溶液中進行交鏈，製成微膠囊，並以80℃之去離子水隔水加熱10 min，探討熱處理對微膠囊外觀成形性及釋放性之影響。本研究也發現經熱處理後之幾丁聚醣微膠囊，表面較未處理之幾丁聚醣微膠囊平整，而熱處理後之微膠囊表面孔洞有縮小之現象，且熱處理有利於減緩精油的釋放速度。
Food grade chitosan shell material, lemon essential oil as a core material via hardened prepared by several chitosan W / O type microcapsules in a liquid, the concentration of 2.5%, 3%, 3.5% , 4%, 4.5% chitosan Colloid and dyeinglemon essential oil is mixed in a ratio of 10:1、15:1、20:1 shell core. After the first paragraph of the dispersion at 1000rpm, and then the second dispersed to form a suspension with 8000 rpm~12000 rpm form a suspension. Instillation of 3%, 5%, 10%, 20% aqueous sodium hydroxide solution cross-linking make of microcapsules, and heating 10 min with 80 ° C deionized water. The effects of heat treatment on the appearance of the microcapsules the formability and release the impact. The study also found that the chitosan microcapsules after heat treatment, surface smoothly than the untreated chitosan microcapsules, narrowing the phenomenon of the microcapsule surface pores after the heat treatment, and heat treatment will help slow down the release rate of the essential oils.
