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薄荷精油微胶囊包埋工艺研究

Research on Microencapsulation of Peppermint Oil

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【作者】 陈燕陈计峦田金虎谢晓霞

【Author】 Chen Yan;Chen Ji-luan;Tian Jin-hu;Xie Xiao-xia;Food College of Shihezi University;Technology Center,Xinjiang Guannong Fruit &Antler Group Co.,Ltd.;

【机构】 石河子大学食品学院新疆冠农果茸集团股份有限公司技术中心

【摘要】 采用单因素和正交试验,研究了饱和水溶液法制备薄荷精油微胶囊包埋的工艺,并利用显微镜观察微胶囊形态,确定了其最佳包埋工艺的条件为:β-环状糊精与薄荷精油的质量比为8︰1,包合温度40℃,搅拌时间2 h,薄荷精油利用率为78.18%,微胶囊化产率为85.13%。

【Abstract】 The method of preparing β-cyclodextrin microcapsule by saturated water solution was obtained,the inclusion effects were also observed on microscope.The optimum conditions were as followings:the ratio of β-cyclodextrin and peppermint essential oil was 8︰1,inclusion temperature 40 ℃,inclusion time 2 h,peppermint essential oil use rate was 78.18%,and microencapsulation yield was 85.13%.

【关键词】 薄荷精油微胶囊
【Key words】 peppermintessential oilmicroencapsulation
  • 【分类号】TQ461
  • 【被引频次】14
  • 【下载频次】751
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