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中国精品科技期刊2020
复合精油微胶囊化及释放动力学研究[J]. 食品工业科技, 2013, (06): 275-279. DOI: 10.13386/j.issn1002-0306.2013.06.031
引用本文: 复合精油微胶囊化及释放动力学研究[J]. 食品工业科技, 2013, (06): 275-279. DOI: 10.13386/j.issn1002-0306.2013.06.031
Microcencapsulation and release kinetic equation of compound oil[J]. Science and Technology of Food Industry, 2013, (06): 275-279. DOI: 10.13386/j.issn1002-0306.2013.06.031
Citation: Microcencapsulation and release kinetic equation of compound oil[J]. Science and Technology of Food Industry, 2013, (06): 275-279. DOI: 10.13386/j.issn1002-0306.2013.06.031

复合精油微胶囊化及释放动力学研究

Microcencapsulation and release kinetic equation of compound oil

  • 摘要: 以大蒜、花椒、生姜、丁香四种复配精油为芯材,β-环糊精为壁材,通过正交实验优化微胶囊制备工艺为:M精油∶Mβ-环糊精=1∶10,M精油∶M乙醇=1∶10,包合温度50℃,包合时间1h。用Avrami’s公式和一级动力学对其在不同温度条件下的释放性能进行对比研究,建立微胶囊产品在20℃条件下的释放动力学方程。 

     

    Abstract: The compound oil, including garlic oil, pepper oil, ginger oil and clove oil, was microencapsulated using β-cyclodextrin as composite wall material, the microcapsule preparation technology condition was optimized through orthogonal experiment, and the optimum technology conditions for compound oil microencapsulation was Moil∶Mβ-cyclodextrin=1∶10, Moil∶Methand=1∶10, the temperature of microcapsule was 50℃, and the time was 1h. The release kinetics of microcapsules was investigated under different temperature conditions by using Avrami’s formula, and release kinetic equation of microcapsules was built at 20℃.

     

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