采用包络结合法和原位聚合法制作了壁材为壳聚糖和β-环糊精，芯材为丁香精油的微胶囊保鲜剂，并对微胶囊保鲜剂的表面形态和不同温度（0 ℃、15 ℃、30 ℃）条件下的释放速率进行了测定；在0 ℃、15 ℃、30 ℃温度条件下，分别对大米作添加保鲜剂（0.2 g）和不加保鲜剂的对照处理，并定期测定与大米脂肪酸氧化和微生物相关的品质指标。结果表明：SEM表征分析微胶囊呈不规则形状，并测得该保鲜剂释放速度大小为：30 ℃＞15 ℃＞0 ℃,并且该保鲜剂对大米的脂肪酸氧化和微生物的调控效果明显程度从大到小依次为30 ℃＞15 ℃＞0 ℃，其中30 ℃储存6个月后，加保鲜剂的大米LOX-3值是对照组的2.5倍，加保鲜剂大米脂肪酸值是对照组的1.9倍，对照组大米总酸度是加保鲜剂的2.3倍，加保鲜剂大米霉菌总数和霉菌总数两者均低于对照组3倍之多。因此，30 ℃条件下，与对照组相比该保鲜剂对大米脂肪酸氧化和微生物调控作用效果最明显。

Microcapsule preservative was achieved with β-cyclodextrin and chitosan as the wall material and clove essential oil as the filling material using the envelope method and in-situ polymerization. The surface morphology and release rate of the microcapsule preservative at different temperatures (0, 15, and 30 ℃) were tested. Rice was treated with or without the preservative (0.2 g) at 0, 15, and 30 ℃ to regularly determine quality indices related to rice fatty acid oxidation and microorganisms. SEM characterization analysis showed that the microcapsules were irregular in shape, and the release speeds varied according to the following order 30 > 15 > 0 ℃. Moreover, the apparent degrees of regulation by this preservative on rice fatty acid oxidation and microorganisms was as follows: 30 > 15 > 0 ℃. After storage for 6 months at 30 ℃, the LOX-3 value of rice with this preservative was 2.5 times that of the control group; the fatty acid value of rice with the preservative was 1.9 times that of the control; the total acidity of the control was 2.3 times that of the preservatives; and the total bacteria and total mildew counts in rice with the preservative were more than three times lower than those of the control. Therefore, at 30 ℃, this preservative had the most significant regulatory effects on rice fatty acid oxidation and microorganisms.

农业科技成果转化资金项目（2013GB2A100019）;天津市自然科学基金重点资助项目(12JCZDJC23400)；天津科技大学实验室开放基金项目（1314A214）