辛烯基琥珀酸淀粉酯包埋肉桂精油微胶囊的研究  

Microencapsuls of cinnamon oil included by starch octenylsuccinate

作　　者：彭颖[1] 姜子涛[1] 李荣[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院天津市食品生物技术重点实验室,天津300134

出　　处：《中国调味品》2011年第12期48-51,75,共5页China Condiment

基　　金：天津市自然科学基金资助项目(043604511)

摘　　要：以辛烯基琥珀酸淀粉酯为壁材,利用喷雾干燥法制备了肉桂精油微胶囊。探讨了固形物含量、芯壁比、均质时间、均质温度、进风温度、进料速度、出风温度对微胶囊化效果的影响,经过单因素实验,确定了最佳工艺条件。实验结果表明,均质时间180s,芯壁比1∶4,固形物含量30%,均质温度50℃。肉桂精油最佳微胶囊化的最佳喷雾干燥条件为进风温度198℃,出风口温度100℃,进料速度55mL/min。所获得的肉桂精油微胶囊产品中精油的含量为92.76%。Cinnamon oil was mieroencapsulated by spray drying approach using the starch octenylsucci- hate as the wall material. The effects of processing conditions including wall material concentration, the ratio of cinnamon oil to wall material, homogeneous time, homogeneous temperature, inlet-air temperature, outlet-air temperature, and feed-speed of mixture were studied. The optimum processing conditions were obtained by single factor experiments. The experimental results showed that the optimum conditions are as follows, wall material concentration 30%, the ratio of cinnamon oil to wall material 1 ： 4, homogeneous time 180 s, homogeneous temperature 50 ℃, inlet-air temperature 198 ℃ ,outlet-air temperature 100 ℃, and feed-speed of mixture 55 mL/min. In the above conditions, the content of cinnamon oil was 92.76 % in the obtained microcapsules.

关 键 词：辛烯基琥珀酸淀粉酯 肉桂精油 稳定系数 喷雾干燥 包埋率 

分 类 号：TS202.3[轻工技术与工程—食品科学]