薄荷香精微胶囊包埋率不同测定方法比较分析  

Comparative Study of Different Methods for Determination of Entrapment Efficiency of Mint Flavour Microcapsules

作　　者：杨君[1] 赵生[1] 陈科兵[1] 朱丽云[2] 蒋家新[2] 

机构地区：[1]浙江中烟工业有限责任公司,浙江杭州310012 [2]中国计量学院生命科学学院,浙江杭州310018

出　　处：《食品科学》2010年第6期239-242,共4页Food Science

基　　金：校企合作开发项目(081074)

摘　　要：通过紫外分光光度法、折光率法、近红外漫反射光谱法和气相色谱法等对薄荷香精中主要成分薄荷醇进行测定,分析4种方法测定的薄荷醇-乙醇溶液标准曲线的线性相关性,以获得薄荷香精微胶囊包埋率测定的最佳方法。结果表明:除紫外吸收法线性相关系数为0.9317以外,其他3种测定方法线性相关系数均在0.99以上,线性相关性良好,均可以作为薄荷香精微胶囊包埋率测定的方法。Standard curves for determination of menthol responsible for the characteristic aroma of mint flavour,by different methods such as UV absorption spectroscopy,refractive index,near-infrared diffuse reflectance spectroscopy and gas chromatography were established and their linearity was analyzed to select reliable methods for determination of entrapment efficiency of mint flavour microcapsules.Results showed that UV absorption spectroscopy gave a determination coefficient of 0.9317,whereas determination coefficients of other three methods were all over 0.99,indicating a good linear correlation.Therefore,refractive index,near-infrared diffuse reflectance spectroscopy and gas chromatography can provide a relatively accurate determination for entrapment efficiency of mint flavour microcapsules.

关 键 词：薄荷醇 折光率 近红外漫反射光谱 气相色谱 包埋率 

分 类 号：TS201.2[轻工技术与工程—食品科学]