椪柑皮精油微胶囊的制备方法研究  

Study on the preparation method of citrus peels essential oil microcapsules

作　　者：徐宁[1,2] 谭兴和[1,2] 王锋[1,2] 张喻[1,2] 蔡文[1,2] 黄薪安[1,2] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]柑桔资源综合利用国家地方联合工程实验室,湖南长沙410128

出　　处：《食品工业科技》2014年第14期321-325,329,共6页Science and Technology of Food Industry

基　　金：国家"十二五"科技支撑计划项目(2012BAD31B02);2012年湖南省研究生科研创新项目(CX2012B314)

摘　　要：以椪柑皮精油为芯材,β-环糊精为壁材,综合考察了壁芯比、包埋温度、乙醇与精油体积比、包埋时间、β-环糊精与加水量比等单因素对微胶囊包埋效果的影响,并用响应面法对工艺条件进行了优化。确定了最佳工艺条件:壁芯比5.8∶1(g/mL),包埋温度52℃,乙醇与精油体积比19∶1,包合时间2h,加水量与β-环糊精比为8∶1(mL/g),此条件下制备的微胶囊包埋率达65.97%,包埋得率达90.26%。After the single factor experiment,response surface methodology was employed to optimize conditions for affecting the microencapsulation by using citrus peels essential oils as core materials and β-cyclodextrin as wall materials. The effect of wall-to-core material ratio,inclusion temperature,essential ethanol-to-essential oil ratio,inclusion time and β-cyclodextrin-to-water addition ratio on microencapsulation were investigated. The optimal reaction conditions were found to be..inclusion at 52℃ for 2h with wall-to-core material ratio of 5.8：1 （g/mL）, ethanol-to-essential oil ratio of 19：1 and water addition-to-β-cyclodextrin ratio of 8：1 （mL/g）, resulting in a microcapsules retention rate of 65.97% and the embedding rate of 90.26%.

关 键 词：椪柑皮精油 微胶囊 Β-环糊精 

分 类 号：TS201.1[轻工技术与工程—食品科学]