复合精油微胶囊化及释放动力学研究  

Microcencapsulation and release kinetic equation of compound oil

作　　者：俞露[1] 谭书明[1] 王贝贝[2] 谢国芳[2] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025 [2]贵州大学化学与化工学院,贵州贵阳550025

出　　处：《食品工业科技》2013年第6期275-279,共5页Science and Technology of Food Industry

基　　金：贵州省科学技术基金项目[黔科合字(2010)2075];贵州大学青年科学基金项目[贵大青基合字(2009)008号]

摘　　要：以大蒜、花椒、生姜、丁香四种复配精油为芯材,β-环糊精为壁材,通过正交实验优化微胶囊制备工艺为:M精油∶Mβ-环糊精=1∶10,M精油∶M乙醇=1∶10,包合温度50℃,包合时间1h。用Avrami’s公式和一级动力学对其在不同温度条件下的释放性能进行对比研究,建立微胶囊产品在20℃条件下的释放动力学方程。The compound oil, including garlic oil, pepper oil, ginger oil and clove oil, was microencapsulated using 15-cyclodextrin as composite wall material,the microcapsule preparation technology condition was optimized through orthogonal experiment, and the optimum technology conditions for compound oil microencapsulation was Mcil：MB-cyclodextrin= 1：10, the temperature of microcapsule was 50℃, and the time was l h. The release kinetics of microcapsules was investigated under different temperature conditions by using Avrami＇s formula, and release kinetic equation of microcapsules was built at 20%.

关 键 词：精油 微胶囊 释放性能 动力学方程 

分 类 号：TS201.1[轻工技术与工程—食品科学]