肉桂醛缓释微胶囊的制备研究  

Studies on Microencapsulation Processing of Cinnaldehyde

作　　者：武伟[1] 杨连生[1] 谭龙飞[2] 

机构地区：[1]华南理工大学轻化工研究所,510064 [2]华南师范大学生物所

出　　处：《食品科学》2002年第3期70-73,共4页Food Science

基　　金：广东省自然科学基金资助项目(000695)

摘　　要：研究了以阿拉伯树胶和麦芽糊精为壁材,喷雾干燥法制备微胶囊化肉桂醛的工艺条件。探讨了壁材组成、乳化剂用量、固形物浓度、芯壁比、进风温度、进料速度、喷射压力等对微胶囊化效果的影响。经过正交试验,确定了最佳工艺条件。Cinnaldehyde was microencapsulated with the method of spray drying by using the Gum Acacia and Maltodextrin as the principal wall materials.The effects of processing condition such as composition of wall materials,dosage of emulsifiers,wall material concentraion,the ratio of cinnaldehyde to wall material,inlet-air temperature,intel-speed of mixture and air pressure of ejector were discussed.The optium processing condition were determined by orthogenesis test.

关 键 词：肉桂醛 微胶囊 制备 食品工业 香料 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS264.3[轻工技术与工程—食品科学与工程]