椪柑皮精油微胶囊的制备方法研究

徐宁; 谭兴和; 王锋; 张喻; 蔡文; 黄薪安

doi:10.13386/j.issn1002-0306.2014.14.062

椪柑皮精油微胶囊的制备方法研究

徐宁^1,2,
谭兴和^1,2,
王锋^1,2,
张喻^1,2,
蔡文^1,2,
黄薪安^1,2

1. 湖南农业大学食品科技学院
2. 柑桔资源综合利用国家地方联合工程实验室

基金项目:

国家“十二五”科技支撑计划项目(2012BAD31B02)； 2012年湖南省研究生科研创新项目(CX2012B314)；

详细信息

作者简介:
徐宁 (1988-) , 女, 在读硕士研究生, 研究方向:食品研究与开发。;

中图分类号: TQ914.1
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- 文章访问数: 129
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出版历程
- 收稿日期: 2013-10-24

Study on the preparation method of citrus peels essential oil microcapsules

XU Ning^1,2,
TAN Xing-he^1,2,
WANG Feng^1,2,
ZHANG Yu^1,2,
CAI Wen^1,2,
HUANG Xin-an^1,2

College of Food Science and Technology, Hunan Agricultura1 University
National and Local Joint Engineering Laboratory of Citrus Comprehensive Utilization

摘要

摘要: 以椪柑皮精油为芯材,β-环糊精为壁材,综合考察了壁芯比、包埋温度、乙醇与精油体积比、包埋时间、β-环糊精与加水量比等单因素对微胶囊包埋效果的影响,并用响应面法对工艺条件进行了优化。确定了最佳工艺条件:壁芯比5.8∶1（g/mL）,包埋温度52℃,乙醇与精油体积比19∶1,包合时间2h,加水量与β-环糊精比为8∶1（mL/g）,此条件下制备的微胶囊包埋率达65.97%,包埋得率达90.26%。
- 椪柑皮精油 /
- 微胶囊 /
- β-环糊精
Abstract: After the single factor experiment, response surface methodology was employed to optimize conditions for affecting the microencapsulation by using citrus peels essential oils as core materials and β-cyclodextrin as wall materials. The effect of wall-to-core material ratio, inclusion temperature, essential ethanol-to-essential oil ratio, inclusion time and β-cyclodextrin-to-water addition ratio on microencapsulation were investigated. The optimal reaction conditions were found to be:inclusion at 52℃ for 2h with wall-to-core material ratio of 5.8∶1 (g/mL) , ethanol-to-essential oil ratio of 19∶1 and water addition-to-β-cyclodextrin ratio of 8∶1 (mL/g) , resulting in a microcapsules retention rate of 65.97% and the embedding rate of 90.26%.
- citrus peels essential oils /
- microcapsules /
- β-cyclodextrin

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参考文献(13)

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