Essence microcapsule with degradable shell as well as preparation process and application of essence microcapsule

Abstract

The invention relates to the technical field of essence preparation, and particularly discloses an essence microcapsule with a degradable shell as well as a preparation process and application of the essence microcapsule. The invention discloses a preparation process of shell degradable essence microcapsules. The preparation process comprises the following steps: step 1, weighing a proper amount of water, starch sodium octenylsuccinate, essential oil and polyisocyanate; 2, mixing starch sodium octenylsuccinate with water to obtain a continuous phase; step 3, mixing polyisocyanate with essential oil to obtain a dispersed phase; 4, mixing the continuous phase and the dispersed phase to obtain an emulsion; and 5, adding a sodium hydroxide solution, and carrying out a heat preservation reaction for 2-6 h to obtain the shell-degradable essence microcapsule. The prepared essence microcapsule shell can be naturally degraded after being used, so that pollution to the environment is reduced, the environmental protection performance of an essence product is effectively improved, and potential hazards of micro-plastic pollution to marine ecology and biodiversity are effectively reduced.

Description

Technical Field

[0001] The invention relates to the technical field of flavor preparation, and in particular to a flavor microcapsule with a degradable shell and a preparation process and application thereof. Background Art

[0002] In the fragrance industry, the pursuit of high-intensity fragrance and long-lasting fragrance is always a challenge, because the volatility requirements of the two are often conflicting. However, the introduction of polymer microcapsule technology has cleverly resolved this problem, allowing fragrances to have both a strong burst of fragrance in an instant and a long-lasting fragrance effect. The shell of these microcapsules is mainly composed of polymer resin materials.

[0003] However, with the increasing awareness of environmental protection, a problem that cannot be ignored has emerged: most of these traditional microcapsule shell materials are non-degradable. They are discharged as microplastics in the natural environment and gradually accumulate, which may pose a threat to the marine ecology and even the entire natural ecosystem. International studies have revealed that these microplastic pollution not only has a negative impact on the growth and reproduction of marine filter-feeding animals such as herring and baleen whales, but also these microplastics are easily ingested by plankton and then enter the bodies of filter-feeding animals through the food chain. Because they are difficult to degrade, they will accumulate in the animals for a long time, posing a potential risk to health.

[0004] Further research shows that the microplastics accumulated in the bodies of large filter-feeding animals such as fin whales and whale sharks living in waters with serious microplastic pollution not only affect their growth and development, but also reduce their reproductive capacity. In view of this, it is particularly important and urgent to develop a microcapsule with a shell made of degradable materials. This will not only help improve the environmental performance of flavor products, but also effectively reduce the potential harm of microplastic pollution to marine ecology and biodiversity. Summary of the invention

[0005] In order to improve the environmental performance of flavor products, the present application provides a shell-degradable flavor microcapsule and its preparation process and application. The shell of the flavor microcapsule prepared in the present application is made of biodegradable materials and can be naturally degraded after use, thereby reducing pollution to the environment, effectively improving the environmental performance of flavor products, and effectively reducing the potential harm of microplastic pollution to marine ecology and biodiversity.

[0006] In the first aspect, the present application provides a preparation process of a fragrance microcapsule with a degradable shell using the following technical solution: A preparation process of a fragrance microcapsule with a degradable shell, comprising the following steps: Step 1, ingredients: weigh 50-60 parts of water, 1.5-2.5 parts of sodium starch octenyl succinate, 30-40 parts of essential oils, and 0.9-1.5 parts of polyisocyanate respectively, and set aside; Step 2, preparation of a continuous phase: mixing sodium starch octenyl succinate with water, and stirring until the sodium starch octenyl succinate is completely dissolved to obtain a continuous phase; Step 3, preparation of dispersed phase: mixing polyisocyanate and essential oil, stirring until polyisocyanate is completely dissolved, to obtain dispersed phase; Step 4, preparation of emulsion: mixing the continuous phase and the dispersed phase and stirring until they are uniformly dispersed; Step 5, preparation of microcapsules: add sodium hydroxide solution, adjust the solution pH to 9.0-9.3, then adjust the solution temperature to 38-42°C, keep the temperature for 1-3 hours, then raise the temperature to 78-82°C, keep the temperature for 1-3 hours, and obtain shell-degradable flavor microcapsules.

[0007] In the above technical solution, sodium starch octenyl succinate, also known as pure gum, SSOS, is a semi-esterified product of starch and octenyl succinic acid. The octenyl group in sodium starch octenyl succinate is hydrophobic and lipophilic, while the hydroxyl group is hydrophilic, so sodium starch octenyl succinate is often used as an emulsion stabilizer and film-forming agent. The present application creatively polymerizes sodium starch octenyl succinate with polyisocyanate for the first time to generate polyurethane, wherein sodium starch octenyl succinate serves as the soft segment of the polyurethane and can impart biodegradability to the polyurethane. Furthermore, the present application directly generates a polyurethane film at the oil-water interface using sodium starch octenyl succinate and polyisocyanate through an interfacial polymerization method. Meanwhile, during the formation of the polyurethane film, the essential oil is effectively encapsulated to form a uniform and dense microcapsule shell, thereby preparing flavor microcapsules with good encapsulation and stability. The flavor microcapsules not only have good aroma intensity and long-lasting fragrance retention, but also can reduce the impact on the environment through natural degradation after use.

[0008] At the same time, the present application specifically selects sodium starch octenyl succinate as the main reactant for the interfacial polymerization reaction. Since sodium starch octenyl succinate itself has excellent emulsification and film-forming properties, compared with the traditional interfacial polymerization method, the present application does not need to add additional protective colloids during the reaction process, thereby further simplifying the preparation process of the flavor microcapsules and reducing the production cost of the flavor microcapsules.

[0009] Preferably, the polyisocyanate is one or more of hexamethylene diisocyanate, isophorone diisocyanate, diphenylmethane diisocyanate, lysine diisocyanate, and toluene diisocyanate.

[0010] In the above technical scheme, the present application further optimizes the performance of the hard segment part of the microcapsule shell by further limiting the polyisocyanate to one or more of hexamethylene diisocyanate, isophorone diisocyanate, diphenylmethane diisocyanate, lysine diisocyanate, and toluene diisocyanate. When preparing flavor microcapsules, different polyisocyanates can be selected according to needs to carry out interfacial polymerization reaction with sodium starch octenyl succinate to produce flavor microcapsules that meet the needs.

[0011] Among them, hexamethylene diisocyanate (HDI) has good weather resistance and chemical resistance, and is suitable for applications that require long-term stability. Isophorone diisocyanate (IPDI) is particularly suitable for applications that require light stability due to its good light stability and chemical resistance. Diphenylmethane diisocyanate (MDI) is suitable for the preparation of microcapsule shells that require high strength due to its high reactivity and good mechanical properties. Lysine diisocyanate (LDI) is a bio-based material with good biodegradability and meets environmental protection requirements. Toluene diisocyanate (TDI) provides more options for the production of microcapsules due to its rapid reactivity, strong cohesion and lower price.

[0012] Preferably, the polyisocyanate is lysine diisocyanate.

[0013] In the above technical solution, by selecting lysine diisocyanate as the hard segment of the microcapsule shell and sodium octenyl succinate starch as the soft segment of the microcapsule shell, a flavor microcapsule with excellent biodegradability can be prepared. Lysine diisocyanate (LDI) is a bio-based material derived from natural amino acids, so it is more easily decomposed by microorganisms in the environment after use, and sodium octenyl succinate starch, which is a bio-based source, also has good biodegradability. The microcapsule shell formed by the interfacial polymerization reaction of the two has better biodegradability, thereby further reducing the potential impact of microplastic pollution on the ecosystem.

[0014] Preferably, the mass ratio of sodium starch octenylsuccinate to lysine diisocyanate is 1.93:1.21.

[0015] In the above technical scheme, the present application further limits the mass ratio of sodium starch octenylsuccinate and lysine diisocyanate to 1.93:1.21, thereby ensuring that in the process of preparing flavor microcapsules, the two materials can fully react and cooperate with each other to form a uniform and dense microcapsule shell, thereby further ensuring the stability and embedding property of the flavor microcapsules.

[0016] Preferably, the stirring speed in step 4 is 8000-10000 rpm.

[0017] In the above technical solution, the present application limits the stirring speed in step 4 to 8000-10000 rpm, thereby ensuring that the continuous phase and the dispersed phase can be fully mixed during the emulsion preparation process to form a uniform oil-water interface, providing good conditions for the subsequent interfacial polymerization reaction to obtain microcapsules. At the same time, under high-speed stirring of 8000-10000 rpm, it helps to reduce the droplet size of the dispersed phase, thereby obtaining smaller and more uniform microcapsule particles during the microcapsule formation process.

[0018] Preferably, the particle size of the shell-degradable flavor microcapsule is 10-40 μm.

[0019] In the above technical solution, the present application further limits the particle size of the shell-degradable flavor microcapsules to 10-40 μm, thereby ensuring the uniform dispersion of the microcapsules and good aroma release effect in the application.

[0020] In the second aspect, the present application provides a shell-degradable fragrance microcapsule adopting the following technical solution: A fragrance microcapsule with a degradable shell is prepared by adopting the preparation process of the fragrance microcapsule with a degradable shell described in the first aspect.

[0021] In the above technical solution, the present application provides a fragrance microcapsule with a degradable shell, the shell of which is formed by interfacial polymerization of sodium starch octenyl succinate and polyisocyanate, which not only ensures that the shell of the fragrance microcapsule has good stability and embedding properties, can effectively embed the essential oil, maintain its fragrance intensity and lasting fragrance effect, but also gives the fragrance microcapsule good biodegradability, thereby ensuring that the fragrance microcapsule can reduce the impact on the environment through natural degradation after use. At the same time, the present application simplifies the preparation process of the microcapsule, does not need to add additional protective colloid, reduces the production cost, and ensures the quality and performance of the microcapsule.

[0022] In the third aspect, the application of an application of a fragrance microcapsule with a degradable shell provided in the present application adopts the following technical solution: an application of an fragrance microcapsule with a degradable shell, in the preparation of daily chemical products, adding the fragrance microcapsule with a degradable shell.

[0023] In the above technical solution, the fragrance microcapsules prepared in this application are particularly suitable for occasions where environmental pollution needs to be reduced. In the application of daily chemical products, the fragrance microcapsules can provide lasting fragrance while ensuring that the shell can be naturally degraded after the product is used, thereby reducing the long-term impact on the environment. This also provides a new solution for the fragrance industry to achieve sustainable development.

[0024] Preferably, the added amount of the shell-degradable fragrance microcapsules is 0.01%-10%.

[0025] In the above technical scheme, the present application limits the addition amount of shell degradable flavor microcapsules to 0.01%-10%, thereby ensuring that the application of shell degradable flavor microcapsules in various products can provide sufficient aroma intensity without affecting other properties of the product due to excessive addition.

[0026] Preferably, the added amount of the shell-degradable fragrance microcapsules is 0.05%-5%.

[0027] In the above technical scheme, by further limiting the addition amount of the shell-degradable flavor microcapsules to 0.05%-5%, it can be ensured that in practical applications, the aroma release effect of the flavor microcapsules reaches the optimal balance, which not only avoids the problem of insufficient aroma intensity caused by too little addition of flavor microcapsules, but also avoids the increased costs and potential negative sensory experience that may be caused by excessive addition.

[0028] In summary, the present application includes at least one of the following beneficial technical effects: 1. The present application specifically selects sodium starch octenyl succinate as the main material for preparing the shell of flavor microcapsules, and obtains a microcapsule shell with good stability, embedding properties and biodegradability through the interfacial polymerization reaction of sodium starch octenyl succinate and polyisocyanate, thereby effectively solving the problem of possible environmental pollution caused by traditional flavor microcapsules after use, while ensuring the quality and performance of the microcapsules.

[0029] 2. The present application specifically selects sodium starch octenyl succinate as the main material for preparing the shell of flavor microcapsules. Sodium starch octenyl succinate contains abundant hydroxyl groups and can be used as the soft segment of polyurethane reaction. Sodium starch octenyl succinate has excellent emulsification and film-forming properties. No additional protective colloid is required during the microcapsule formation process, which simplifies the preparation process of the microcapsules and reduces the production cost.

[0030] 3. The shell-degradable flavor microcapsules provided in this application not only improve the environmental performance of flavor products, but also expand their application scope, providing a new solution for the flavor industry to achieve sustainable development. DETAILED DESCRIPTION

[0031] In order to better illustrate the purpose, technical solutions and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments.

[0032] Example 1 A shell-degradable fragrance microcapsule, the preparation process includes the following steps: Step 1, ingredients: weigh water, sodium starch octenyl succinate, essential oil, hexamethylene diisocyanate (HDI) and 10% (w / w) sodium hydroxide solution according to the formula and set aside.

[0033] Step 2, preparation of a continuous phase: Mix sodium starch octenyl succinate with water and stir until the sodium starch octenyl succinate is completely dissolved to obtain a continuous phase.

[0034] Step 3, preparation of dispersed phase: mix hexamethylene diisocyanate (HDI) and essential oil, and stir until hexamethylene diisocyanate (HDI) is completely dissolved to obtain dispersed phase.

[0035] Step 4, preparation of emulsion: Mix the continuous phase and the dispersed phase, and stir at 9000 rpm until the emulsion is evenly dispersed.

[0036] Step 5, preparation of microcapsules: add 10% (w / w) sodium hydroxide solution, adjust the solution pH to 9.0-9.3, then adjust the solution temperature to 40°C, keep the temperature for 2 hours, then raise the temperature to 80°C, keep the temperature for 2 hours, and obtain shell-degradable flavor microcapsules with a particle size of 10-40 μm.

[0037] Example 2 A shell-degradable flavor microcapsule, which is different from Example 1 in that the preparation process includes the following steps: Step 1, ingredients: weigh water, sodium starch octenyl succinate, essential oil, isophorone diisocyanate (IPDI) and 10% (w / w) sodium hydroxide solution according to the formula amount and set aside.

[0038] Step 2, preparation of a continuous phase: Mix sodium starch octenyl succinate with water and stir until the sodium starch octenyl succinate is completely dissolved to obtain a continuous phase.

[0039] Step 3, preparation of dispersed phase: mixing isophorone diisocyanate (IPDI) and essential oil, stirring until isophorone diisocyanate (IPDI) is completely dissolved to obtain a dispersed phase.

[0040] Step 4, preparation of emulsion: Mix the continuous phase and the dispersed phase, and stir at 8000 rpm until the emulsion is evenly dispersed.

[0041] Step 5, preparation of microcapsules: add 10% (w / w) sodium hydroxide solution, adjust the solution pH to 9.0-9.3, then adjust the solution temperature to 40°C, keep the temperature for 2 hours, then raise the temperature to 80°C, keep the temperature for 2 hours, and obtain shell-degradable flavor microcapsules with a particle size of 10-40 μm.

[0042] Example 3 A shell-degradable flavor microcapsule, which is different from Example 1 in that the preparation process includes the following steps: Step 1, ingredients: weigh water, sodium starch octenyl succinate, essential oil, diphenylmethane diisocyanate (MDI) and 10% (w / w) sodium hydroxide solution according to the formula amount and set aside.

[0043] Step 2, preparation of a continuous phase: Mix sodium starch octenyl succinate with water and stir until the sodium starch octenyl succinate is completely dissolved to obtain a continuous phase.

[0044] Step 3, preparation of dispersed phase: Mix diphenylmethane diisocyanate (MDI) and essential oil, and stir until diphenylmethane diisocyanate (MDI) is completely dissolved to obtain dispersed phase.

[0045] Step 4, preparation of emulsion: Mix the continuous phase and the dispersed phase, and stir at 9000 rpm until the emulsion is evenly dispersed.

[0046] Step 5, preparation of microcapsules: add 10% (w / w) sodium hydroxide solution, adjust the solution pH to 9.0-9.3, then adjust the solution temperature to 40°C, keep the temperature for 2 hours, then raise the temperature to 80°C, keep the temperature for 2 hours, and obtain shell-degradable flavor microcapsules with a particle size of 10-40 μm.

[0047] Example 4 A shell-degradable flavor microcapsule, which is different from Example 1 in that the preparation process includes the following steps: Step 1, ingredients: weigh water, sodium starch octenyl succinate, essential oil, lysine diisocyanate (LDI) and 10% (w / w) sodium hydroxide solution according to the formula amount and set aside.

[0048] Step 2, preparation of a continuous phase: Mix sodium starch octenyl succinate with water and stir until the sodium starch octenyl succinate is completely dissolved to obtain a continuous phase.

[0049] Step 3, preparation of dispersed phase: lysine diisocyanate (LDI) and essential oil are mixed and stirred until lysine diisocyanate (LDI) is completely dissolved to obtain a dispersed phase.

[0050] Step 4, preparation of emulsion: Mix the continuous phase and the dispersed phase, and stir at 8000 rpm until the emulsion is evenly dispersed.

[0051] Step 5, preparation of microcapsules: add 10% (w / w) sodium hydroxide solution, adjust the solution pH to 9.0-9.3, then adjust the solution temperature to 40°C, keep the temperature for 2 hours, then raise the temperature to 80°C, keep the temperature for 2 hours, and obtain shell-degradable flavor microcapsules with a particle size of 10-40 μm.

[0052] Example 5 A shell-degradable flavor microcapsule, which is different from Example 1 in that the preparation process includes the following steps: Step 1, ingredients: weigh water, sodium starch octenyl succinate, essential oil, toluene diisocyanate (TDI) and 10% (w / w) sodium hydroxide solution according to the formula and set aside.

[0053] Step 2, preparation of a continuous phase: Mix sodium starch octenyl succinate with water and stir until the sodium starch octenyl succinate is completely dissolved to obtain a continuous phase.

[0054] Step 3, preparation of dispersed phase: toluene diisocyanate (TDI) and essential oil are mixed, and stirred until toluene diisocyanate (TDI) is completely dissolved to obtain a dispersed phase.

[0055] Step 4, preparation of emulsion: Mix the continuous phase and the dispersed phase, and stir at 10000 rpm until the emulsion is evenly dispersed.

[0056] Step 5, preparation of microcapsules: add 10% (w / w) sodium hydroxide solution, adjust the solution pH to 9.0-9.3, then adjust the solution temperature to 40°C, keep the temperature for 2 hours, then raise the temperature to 80°C, keep the temperature for 2 hours, and obtain shell-degradable flavor microcapsules with a particle size of 10-40 μm.

[0057] The amounts (kg) of the ingredients in Examples 1-5 are shown in Table 1.

[0058] Table 1: Example 6 A fragrance microcapsule with a degradable shell, which is different from Example 4 in that the amount of lysine diisocyanate (LDI) used is inconsistent.

[0059] Example 7 A fragrance microcapsule with a degradable shell, which is different from Example 4 in that the amount of lysine diisocyanate (LDI) used is inconsistent.

[0060] Example 8 A fragrance microcapsule with a degradable shell, which is different from Example 4 in that the amount of lysine diisocyanate (LDI) used is inconsistent.

[0061] Example 9 A fragrance microcapsule with a degradable shell, which is different from Example 4 in that the amount of lysine diisocyanate (LDI) used is inconsistent.

[0062] Among them, the amount (kg) of each ingredient used in Examples 6-9 is shown in Table 2.

[0063] Table 2: Comparative Example 1 A flavor microcapsule, which is different from Example 5 in that sodium starch octenylsuccinate is replaced by acetylated distarch adipic acid in equal amounts.

[0064] Comparative Example 2 A flavor microcapsule, which is different from Example 5 in that an equal amount of sodium starch octenylsuccinate is replaced by pregelatinized starch.

[0065] Comparative Example 3 A flavor microcapsule, which is different from Example 5 in that an equal amount of sodium starch octenylsuccinate is replaced by oxidized starch.

[0066] Comparative Example 4 A flavor microcapsule, which is different from Example 5 in that sodium starch octenylsuccinate is replaced by hydroxypropyl distarch phosphate in equal amounts.

[0067] Comparative Example 5 A flavor microcapsule, which is different from Example 5 in that an equal amount of sodium starch octenylsuccinate is replaced by hydroxyethyl starch.

[0068] Wherein, the dosage (kg) of each ingredient in Comparative Examples 1-5 is shown in Table 3.

[0069] Table 3: Performance Testing Test 1: The fragrance microcapsules prepared in Examples 1-9 and Comparative Examples 1-5 were added to basic laundry detergent and basic softener at 1% (w / w), respectively. After being placed at 40°C for 30 days, they were extracted with petroleum ether and the leakage rate (%) was detected by GC. The leakage rate (%) detection results are shown in Tables 4, 5 and 6.

[0070] Table 4: Table 5: Table 6: Combining the leakage rate data analysis of Table 4-6, Examples 1-9, and Comparative Examples 1-5, it can be seen that the flavor microcapsules prepared with sodium starch octenyl succinate have a significant effect on reducing the leakage rate. The difference between Comparative Examples 1-5 and Example 5 is that the sodium starch octenyl succinate in Comparative Examples 1-5 is replaced with a similar starch derivative, and the leakage rate of Example 5 is significantly lower than that of Comparative Examples 1-5, which shows that using sodium starch octenyl succinate as the shell material of the flavor microcapsules is a special choice. Only by choosing sodium starch octenyl succinate can the stability of the flavor microcapsules be well maintained and the leakage rate of the flavor microcapsules be significantly reduced.

[0071] Test 2: With reference to the EU OECD-310B test method, the degradation rate (%) of the flavor microcapsules prepared in Examples 1-9 and Comparative Examples 1-5 was tested. The degradation rate (%) test results are shown in Tables 7, 8 and 9.

[0072] Table 7: Table 8: Table 9: Combining the degradation rate data analysis of Tables 7-9, Examples 1-9, and Comparative Examples 1-5, it can be clearly seen that the flavor microcapsules of Examples 1-9 have good biodegradability in natural environments, and the degree of degradation gradually increases with time. It can be seen that sodium starch octenyl succinate as the shell material of the flavor microcapsules can not only effectively reduce the leakage rate and improve the stability of the flavor microcapsules, but also has good biodegradability, achieves rapid degradation of the flavor microcapsules, and meets environmental protection requirements.

[0073] Test 3: The fragrance microcapsules prepared in Examples 1-9 were added to the basic laundry detergent and the basic softener at 1% (w / w) respectively, and the fragrance retention strength after washing was tested. The test results were expressed as 0-10, 0 being no fragrance, and 10 being the fragrance retention degree equivalent to that of the essential oil. Since the fragrance microcapsules of Comparative Examples 1-5 had a high leakage rate and could not reach practical value, the fragrance retention strength after washing was not tested. The test results are shown in Tables 10 and 11.

[0074] Table 10: Table 11: Combining the analysis of Tables 10-11 and Examples 1-9, it can be seen that the flavor microcapsules prepared with sodium starch octenyl succinate can still maintain a high fragrance retention strength after washing. This further confirms the superiority of sodium starch octenyl succinate as a shell material for flavor microcapsules. The use of sodium starch octenyl succinate to prepare the shell of flavor microcapsules not only performs well in reducing leakage rate and improving stability, but also can effectively improve the fragrance retention strength of the flavor in practical applications and enhance the user experience of washing products.

[0075] Combining Table 5, Table 8, Table 11, Example 4, and Examples 6-9, the difference between Examples 6-9 and Example 4 is the different usage of lysine diisocyanate (LDI). By comparing the data in Table 5, Table 8, and Table 11, it can be found that the usage of lysine diisocyanate is not the more the better, nor the less the better. Only by adjusting the mass ratio of sodium starch octenyl succinate and lysine diisocyanate to 1.93:1.21 can a good use effect be achieved.

[0076] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A process for preparing a fragrance microcapsule with a degradable shell, characterized in that: The following steps are involved: Step 1, ingredients: weigh 50-60 parts of water, 1.5-2.5 parts of sodium starch octenyl succinate, 30-40 parts of essential oils, and 0.9-1.5 parts of polyisocyanate respectively, and set aside; Step 2, preparation of a continuous phase: mixing sodium starch octenyl succinate with water, and stirring until the sodium starch octenyl succinate is completely dissolved to obtain a continuous phase; Step 3, preparation of dispersed phase: mixing polyisocyanate and essential oil, stirring until polyisocyanate is completely dissolved, to obtain dispersed phase; Step 4, preparation of emulsion: mixing the continuous phase and the dispersed phase and stirring until they are uniformly dispersed; Step 5, preparation of microcapsules: add sodium hydroxide solution, adjust the solution pH to 9.0-9.3, then adjust the solution temperature to 38-42°C, keep the temperature for 1-3 hours, then raise the temperature to 78-82°C, keep the temperature for 1-3 hours, and obtain shell-degradable flavor microcapsules.

2. The process for preparing a fragrance microcapsule with a degradable shell according to claim 1, characterized in that: The polyisocyanate is one or more of hexamethylene diisocyanate, isophorone diisocyanate, diphenylmethane diisocyanate, lysine diisocyanate, and toluene diisocyanate.

3. The process for preparing a fragrance microcapsule with a degradable shell according to claim 1, characterized in that: The polyisocyanate is lysine diisocyanate.

4. The process for preparing a fragrance microcapsule with a degradable shell according to claim 3, characterized in that: The mass ratio of the sodium starch octenylsuccinate to lysine diisocyanate is 1.93:1.

21.

5. The process for preparing a fragrance microcapsule with a degradable shell according to claim 1, characterized in that: The stirring speed in step 4 is 8000-10000 rpm.

6. The process for preparing a fragrance microcapsule with a degradable shell according to claim 1, characterized in that: The particle size of the shell-degradable flavor microcapsule is 10-40 μm.

7. A fragrance microcapsule with a degradable shell, characterized in that: The microcapsules are prepared by the preparation process of the fragrance microcapsules with degradable shells as described in any one of claims 1 to 6.

8. An application of the shell-degradable fragrance microcapsule as claimed in claim 7, characterized in that: In the preparation of daily chemical products, the shell-degradable fragrance microcapsules are added.

9. The use of a fragrance microcapsule with a degradable shell according to claim 8, characterized in that: The added amount of the shell-degradable fragrance microcapsule is 0.01%-10%.

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