四种烟草特征香味物质微胶囊的稳定性和释放条件研究  

Research of Stability and Controlled-release Conditions of Compound Microcapsules of Four Characteristic Cigarette Flavoring

作　　者：者为[1] 王明锋[1] 宫玉鹏[1] 朱保昆[1] 张伟[1] 

机构地区：[1]红云红河烟草(集团)有限责任公司技术中心,昆明650202

出　　处：《食品工业》2013年第4期160-163,共4页The Food Industry

基　　金：云南中烟工业有限责任公司资助项目(2010FL01);中国烟草总公司资助项目(110201001006)

摘　　要：研究复合型缓释材料变性淀粉-麦芽糊精包埋4种烟用特征香味物质香兰素、乙酸异戊酯、芳樟醇、β-紫罗兰酮微胶囊的稳定性及释放条件的研究。研究采用喷雾干燥法制备以复合型缓释材料为壁材的微胶囊。测定其在不同温度、不同湿度下包埋效率,同时考察释放介质、质量浓度、介质pH以及芯材性质对释放性能的影响。包埋效率随着温度的升高而降低,随着湿度的增加而降低,释放介质不同,释放率也不同;释放率受特征香味物质本身特性影响较大。To study the stability and the release condition of modify starch-maltodextrin compound microcapsules of 4 characteristic cigarette flavoring, vanillin, iso-amyl acetate, linalool and β-ionone. Modify starch-maltodextrin compound microcapsules were prepared through spray drying technique. The temperature and relative humidity factors influencing the encapsulation efficiency were studied through experiments, and analyze the optimum conditions of medium, concentration, pH of medium, characteristics of 4 characteristic cigarette flavoring. The results showed that the encapsulation efficiency had higher value in higher temperature, but got lower value in higher relative humidity. Release properties of microcapsule is different with different medium, and different characteristic cigarette flavoring.

关 键 词：缓释 稳定性 微胶囊 特征香味物质 

分 类 号：TS411[农业科学—烟草工业]