生姜精油微胶囊化工艺研究  

Study on Microcapsulation Technology of Ginger Essential Oil

作　　者：张卫明[1] 石雪萍[1] 孙晓明[1] 

机构地区：[1]南京野生植物综合利用研究院,江苏南京210042

出　　处：《林产化学与工业》2008年第5期65-69,共5页Chemistry and Industry of Forest Products

基　　金："十一五"国家科技支撑计划(2006BAD06B02)

摘　　要：研究了速释型生姜精油微胶囊的生产工艺。选用阿拉伯胶、麦芽糊精和大豆蛋白作壁材,采用三因子单形重心设计确定最佳壁材组合,并对喷雾干燥条件进行研究。实验确定生姜精油微胶囊化的最佳工艺:心材、阿拉伯胶、麦芽糊精和大豆蛋白的质量比为4∶3∶9∶4,总质量占乳化液质量的25%;3次均质条件分别为:20 MPa、6 min,30 MPa、6 min和40 MPa、6 min;进风温度160℃。Microcapsulation technology of ginger essential oil was studied. Arabic gum, mahodextrin and saybean protein were chosen as wall material. The optimum technology was obtained through three-factor single-shape gravity-center method. The technology of microcapsulation of ginger essential oil was as follows ： the mass ratio of heart material, arabic gum, maltodextrin and soybean protein was 4 ： 3 ： 9 ： 4, which account for 25 % of the total emulsion, the condition of homogenization was ： three times, 20 MPa, 6 min; 30 MPa, 6 min and 40 MPa, 6 rain respectively, and air inlet temperature was 160 ℃.

关 键 词：姜精油 微胶囊 喷雾干燥 三因子单形重心法 

分 类 号：TQ351.0[化学工程]