肉桂醛微胶囊的制备工艺  

Studies on Microencapsulation Processing of Cinnaldehyde

作　　者：武伟[1] 谭龙飞[2] 杨连生[1] 

机构地区：[1]华南理工大学轻化工研究所,广东广州510641 [2]华南师范大学生物研究所,广东广州510631

出　　处：《无锡轻工大学学报（食品与生物技术）》2002年第2期108-111,共4页Journal of Wuxi University of Light Industry

基　　金：广东省自然科学基金项目 (0 0 0 6 95 )资助课题

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、固形物质量分数、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 .实验结果表明 ,阿拉伯胶和麦芽糊精的最佳质量配比为 1∶1,蒸馏单甘酯的用量为 0 .4 g/dL ,固形物质量分数为 4 0 % ,芯材与壁材的配比为 1mL∶10 g ,肉桂醛微胶囊化的最佳喷雾干燥条件为进风温度 2 2 5℃ ,进料流量 2 10mL/h ,喷射压力0 .18MPa .实验还表明 ,肉桂醛微胶囊产品有一定的缓释抑菌效果 .Cinnaldehyde was microencapsulated with the method of spray drying using the gum arabic and maltodextrin as the principal wall materials.The effects of processing conditions, such as composition of wall material,dosage of emulsifier,wall material concentraion,the ratio of cinnaldehyde to wall material,inlet air temperature,inlet speed of mixture and air pressure of ejector were discussed.The optimum processing conditions were determined by orthogenesis test.The results of antimicrobial experiments showed that the products had the function of controlled release antisepsis.

关 键 词：肉桂醛 微胶囊 喷雾干燥 食用香料 制备工艺 

分 类 号：TQ244[化学工程—有机化工]