壳聚糖-三聚磷酸钠微胶囊包埋烤牛肉香精工艺研究  

Study on Embedding Technology of Roast Beef Flavor by Chitosan and Sodium Tripolyphosphate Microcapsules

作　　者：丘苑新[1] 曾晓房[1] 李二丽[1] 杨兵[1] 刁丽婷[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广州510225

出　　处：《中国调味品》2013年第5期90-94,共5页China Condiment

基　　金：广东省高等学校大学生创新实验项目(1134710011);广州市重大民生攻关项目(2011YZ-00016);广东省省部产学研基地建设专项项目(2009B090200020);仲恺农业工程学院引进优秀人才科研启动项目(G2360304)

摘　　要：以壳聚糖和三聚磷酸钠为壁材,烤牛肉香精作芯材,利用离子凝聚法制备烤牛肉香精微胶囊,通过响应面优化其包埋工艺。试验结果表明:在影响包埋率的各单因素中,壳聚糖、超声波时间和pH值对包埋率影响比较明显,其影响大小为pH值>超声波时间>壳聚糖;响应面优化的最佳包埋工艺条件:壳聚糖为0.30%,三聚磷酸钠为0.30%,pH值为9.00,超声波时间为9.5min,此时包埋率为40.18%。In this paper, on the base of using chitosan and sodium trlpotypnospnate and taking roast beef flavor as core material, the embedding technology of roast hee flavor microen capsulation preparation is studied by ion condensation method, and the embedding technology is opti- mized by response surface analysis. The results show that：among those single factors that affect the embedding rate, chitosan, ultrasonic time and pH values are obvious, the order of impact of those single factors is pH〉 ultrasonic time〉chitosan. The best embedding process conditions gained by re sponse surface analysis are： chitosan of 0.30%, sodium tripolyphosphate of 0. 30, pH value of 9.00, ultrasonic time of 9.5 rain and embedding rate of 40.18%.

关 键 词：壳聚糖 三聚磷酸钠 烤牛肉香精 包埋率 

分 类 号：TS264.3[轻工技术与工程—发酵工程]