Objective:The effect of ultrasonic-assisted ionic crosslinking method on the peppermint capsule roundness was studied. Methods:The optimal treatment process was obtained through response surface optimization method, and the quality indicators of peppermint capsule was analyzed. Results: The results showed that, the optimum conditions of ionic crosslinking method were calcium ion mass fraction of 0.4%, soaking time of 20 min, solid/liquid ratio of 1.3∶1.0 (mL/g). Under the conditions, the strength of wet-capsule was 11.5 N, and the roundness of capsule was 0.033 mm. The optimum conditions of ultrasonic-assisted ionic crosslinking method were: ultrasonic time of10 min, ultrasonic power of 105 W, ultrasonic temperature of25 ℃. Under the conditions, the strength of wet-capsule was14.7 N, and the roundness of capsule was 0.028 mm. Conclusion: Compared with the traditional ionic crosslinking method, the strength of the wet-capsule was increased by 27.8%, the roundness of the capsule product was decreased from 0.075 mm to0.028 mm, and the product yield was increased from 83.7% to 98.3%, which showed that the quality of the peppermint capsule was obviously improved. The ultrasonic-assisted ionic crosslinking has the advantages of simple process and high efficiency, which could provide a reference for the development of capsule preparation technology.

Publication Date


First Page


Last Page





[1] 于浩,王艳梅,孙东亮,等.基于植物胶的爆珠壁材配方设计及其工艺优化[J].中国烟草学报,2020,26(2):24-29.YU Hao,WANG Yan-mei,SUN Dong-liang,et al.Formula design of wall material of cigarette breakable capsules based on plant glue and optimization of manufacturing process[J].Acta Tabacaria Sinica,2020,26(2):24-29.
[2] 洪广峰,邱纪青,李国政,等.国外爆珠卷烟研究进展[J].中国烟草学报,2019,25(4):124-134.HONG Guang-feng,QIU Ji-qing,LI Guo-zheng,et al.Recent advances in capsule filter cigarettes overseas[J].Acta Tabacaria Sinica,2019,25(4):124-134.
[3] YEUNG Rhoda Au,KENNEDY Ross Alan.A comparison of selected physico-chemical properties of calcium alginate fibers produced using two different types of sodium alginate[J].Journal of the Mechanical Behavior of Biomedical Materials,2019,90:155-164.
[4] 魏玉,王元兰,胡云楚.κ-卡拉胶与魔芋胶共混凝胶的质构特性研究[J].食品科学,2010,31(5):96-100.WEI Yu,WANG Yuan-lan,HU Yun-chu.Textural properties of κ-carrageenan-konjac gum compound Gel[J].Food Science,2010,31(5):96-100.
[5] 余振华,詹建波,王浩,等.卷烟爆珠常用壁材原料与性能概述[J].新型工业化,2019,9(7):100-106.YU Zhen-hua,ZHAN Jian-bo,WANG Hao,et al.Summary of raw materials and properties of wall materials commonly applied in cigarette capsules[J].The Journal of New Industrialization,2019,9(7):100-106.
[6] WANG Q Y,DONG X,YANG J,et al.Vesicle based ultrasonic-assisted extraction of saponins in Panaxnotoginseng[J].Food Chemistry,2019,303:125394.
[7] 王金棒,汪志波,郑新章,等.中国爆珠卷烟专利技术研发热点与趋势分析[J].烟草科技,2018,51(11):43-50.WANG Jin-bang,WANG Zhi-bo,ZHENG Xin-zhang,et al.Analysis of research focus and trend of Chinese patents related to cigarettes with breakable capsules[J].Tobacco Science & Technology,2018,51(11):43-50.
[8] 李景权,何昱轩,孙文轩.卷烟薄荷香型微胶囊颗粒的制备及其应用研究[J].食品工业科技,2020,41(20):194-199.LI Jing-quan,HE Yu-xuan,SUN Wen-xuan.Preparation of mint flavor cigarette microcapsule particles and its application[J].Science and Technology of Food Industry,2020,41(20):194-199.
[9] 孙炜炜,蔡超,刘坚,等.薄荷胶囊壁材制备及其性质[J].食品工业,2020,41(5):104-106.SUN Wei-wei,CAI Chao,LIU Jian,et al.Preparation and properties of the wall materials of menthe flavor capsule[J].Food Industry,2020,41(5):104-106.
[10] 国家药典委员会.中华人民共和国药典:二部[S].北京:中国医药科技出版社,2015:512-513.Chinese Pharmacopoeia Commission.Chinese pharmacopoeia:Part II[S].Beijing:China Medical Science Press,2015:512-513.
[11] 王欢,廖芳,陈纬别.两种水分含量测定方法的相关性研究[J].中医药管理杂志,2017,25(16):78-80.WANG Huan,LIAO Fang,CHEN Wei-bie.Study on the correlation of two measurement methods of water content[J].Journal of Traditional Chinese Medicine Management,2017,25(16):78-80.
[12] 王秀娟,张坤生,任云霞,等.海藻酸钠凝胶特性的研究[J].食品工业科技,2008,29(2):259-262.WANG Xiu-juan,ZHANG Kun-sheng,REN Yun-xia,et al.Study on the gelling properties of sodium alginate[J].Science and Technology of Food Industry,2008,29(2):259-262.
[13] 李红兵.用圆二色谱(CD)研究海藻酸钠对钙锌离子的选择[J].离子交换与吸附,2006(3):246-253.LI Hong-bing.Research for selectivity of calcium and zinc[J].Ion Exchange and Adsorption,2006(3):246-253.
[14] LIU X,LUO G,WANG L,et al.Optimization of antioxidant extraction from edible brown algaeAscophyllum nodosumusing response surface methodology[J].Food & Bioproducts Processing,2019,114:205-215.
[15] ARTEAGA-CRESPO Y,RADICE M,BRAVO-SANCHEZL R,et al.Optimisation of ultrasound-assisted extraction of phenolic antioxidants fromIlex guayusaLoes.leaves using response surface methodology[J].Heliyon,2019,6(1):205-215.
[16] 赵城彬,尹欢欢,刘景圣,等.超声—转谷氨酰胺酶改善红豆蛋白功能性质及结构[J].食品科学,2019,40(19):120-127.ZHAO Cheng-bin,YIN Huan-huan,LIU Jing-sheng,et al.Functional properties and structure of red bean protein improved by combined ultrasound-transglutaminase treatment[J].Food Science,2019,40(19):120-127.
[17] MISHRA M K,FERNANDEZ D.Breakable capsules and methods of forming thereof:US20170360078[P].2017-12-21.
[18] 郭琦,王欣,刘宝林.κ-卡拉胶比例对明胶凝胶体系凝胶特性、水分分布及微观结构的影响[J].食品与发酵工业,2019,45(9):81-88.GUO Qi,WANG Xin,LIU Bao-li.Effects of κ-carrageenan ratio on gel properties,water distribution,and microstructure of a gelatin-gel system[J].Food and Fermentation Industries,2019,45(9):81-88.
[19] ABDUL KHALIL H P S,SAURABH C K,TYE Y Y,et al.Seaweed based sustainable films and composites for food and pharmaceutical applications:A review[J].Renewable and Sustainable Energy Reviews,2017,77:353-362.

Included in

Food Science Commons



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.