二次通用旋转组合设计法优化八角油树脂微胶囊化工艺  

Optimizing anise oil resin microencapsulation technology with second general orthogonal rotation design method

作　　者：王琴[1] 蒋林[2] 温其标[3] 白卫东[1] 

机构地区：[1]仲恺农业技术学院轻工食品学院,广州510225 [2]中山大学药学院,广州510080 [3]华南理工大学轻工与食品学院,广州510640

出　　处：《中国调味品》2009年第1期65-68,共4页China Condiment

基　　金：广西科技攻关项目(桂科攻0424008-1C)

摘　　要：采用二次通用旋转组合设计法优化八角油树脂微胶囊化工艺条件,探讨了麦芽糊精、大豆蛋白、八角油树脂、喷雾干燥进风温度等条件对微胶囊的产率和包埋率的影响。结果表明:麦芽糊精20%、大豆蛋白7.5%、八角油树脂5%、喷雾干燥进风温度180℃。此条件所得微胶囊化八角油树脂,气味纯正,呈浅黄色,颗粒细腻,均匀,溶解时间58 s,水分含量2.53%,包埋率为96.7%,微胶囊化效率高达97.3%。The anise oil resin micro-encapsulation process was optimized with second general com- bination of rotating design method. The factors on the microencapsultion embedded and yield rate were discussed, such as maltodextrin, soy protein, anise oil resin, and the spray-drying temperature conditions. The results showed that. maltodextrin 20%, soy protein 7.5%, anise oil resin 5%, the spray-drying temperature 180℃. This micro-capsules from the conditions of star anise oil resin, pure scent, Light yellow, fine particles, uniform, time dissolved 58s, the water content of 2.53 percent, the rate was 96.7 percent embedded, microencapsulation efficiency as high as 97.3 percent.

关 键 词：八角油树脂 微胶囊 二次通用旋转组合设计 

分 类 号：TS202.3[轻工技术与工程—食品科学]