中文摘要：

【目的】辣椒素具有强烈辛辣味而不利于生产者的操作，另外其持效性较差。微胶囊技术有利于克服这些缺点，对聚乳酸一辣椒素微胶囊的制备及性能进行了研究。【方法】以聚乳酸为囊壁、辣椒素为囊芯，采用溶剂挥发法制备了微胶囊化辣椒素。【结果】红外光谱分析表明聚乳酸已包覆到辣椒素上；扫描电镜和激光法粒径分布证明微胶囊化辣椒素的粒径范围为3-5μm；差示扫描量热法和热失重法分析表明包覆聚乳酸后的辣椒素的熔融及热稳定性能在一定范围内得到了提高。【结论】经聚乳酸微胶囊化后的辣椒素的应用范围可得到进一步的拓展。

英文摘要：

[Aims] The intensively pungent odor of the capsaicin is not only uncomfortable for the operator in the applied process but also its efficiency decreases for its quick release properties in a given environment. The preparation and properties research on the microcapsules of PLA coated capsaicin was carried out. [Methods] The microcapsule of capsaicin was prepared with polylactic acid （PLA） wall and capsaicin cole by the solvent evaporation process. [Results] FT1R analysis showed that the capsaicin was covered successfully with the PLA resin. SEM and laser particle size methods revealed that the particle size of the microcapsule was in the range of 3-5 μm. Thermal analysis illustrated that the melting point and thermal stability of the microcapsules was improved within a certain range. [Conclusions] Thus, the application field of the microcapsulated capsaicin may be expanded.