马铃薯淀粉微球的制备及吸附香精性能  

THE PREPARATION OF POTATO STARCH MICROSPHERES AND THEIR ADSORPTIVE CAPACITY FOR PERFUME

作　　者：刘爱芳[1] 杨云[1] 谭廷华 吴骏[2] 

机构地区：[1]西安医科大学药学院,西安710061 [2]重庆医科大学基础部,重庆630042

出　　处：《西部粮油科技》1998年第2期30-31,共2页China Western Cereals & Oils Technology

摘　　要：以马铃薯淀粉为原料，N，N’-亚甲基双丙烯酰胺为交联剂，采用悬浮交联聚合法制备了淀粉微球。电镜扫描显示，微球表面粗糙，其对玫瑰香精的吸附量达133mg·g－1。starch microspheres was prepared from potato starch by the suspension crosslinking polylnerization in the Presence of N, N'-methylene diacrylamide as a crosslinking agent. The microspheres was shown to have roughsurface under scanning electron microscopy. Their adsorptive capacity for rose perfume composition was 133mg·g-1.

关 键 词：香精吸附剂 吸附剂 马铃薯淀粉 淀粉微球 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]