羟丙基-β-环糊精包埋虾味香精关键风味物质的研究  

Study on Key Shrimp Flavoring Component Embedded in Hydroxypropyl-β-Cyclodextrin

作　　者：田怀香[1] 窦银花[1] 徐婷[1] 吴艳[2] 

机构地区：[1]上海应用技术学院香料香精技术与工程学院,上海201418 [2]上海交通大学农业与生物学院,上海200240

出　　处：《香料香精化妆品》2014年第5期11-14,共4页Flavour Fragrance Cosmetics

基　　金：2011年上海市闵行区技术创新项目--企校合作专项(编号2011MH068)

摘　　要：利用单因素分析法对虾味香精关键风味物质的纳米胶囊制备工艺条件进行优化。以一种关键风味化合物2,5-二甲基吡嗪(DMP)为芯材,羟丙基-β-环糊精(HPCD)为壁材,采用包结络合法制备纳米胶囊。以纳米胶囊粒径大小及分布情况为主要衡量指标,确定了最佳工艺条件为壁芯质量比2∶1,固形物质量分数2.5%,乳化剂与香精质量比4∶1,乳化时间40 min,搅拌速度400 r/min,反应时间8 h。该条件下反应制得的纳米胶囊体系稳定,分布均匀。Single factor analysis was used to optimize the preparation conditions of shrimp flavoring nanocapsule. 2,5-Dimethyl pyrazine（ DMP）,chosen as one of the key shrimp flavoring components,was embedded in hydroxypropyl-β-cyclodextrin（ HPCD） by microencapsulating technology. Nanocapsule particle size and distribution were the major indices. The optimum preparation conditions were the mass ratio of hydroxypropyl-β-cyclodextrins to 2,5-dimethyl pyrazine 2 /1,the solid mass content 2. 5%,the mass ratio of Tween 20 to 2,5-dimethyl pyrazine 4 /1,the emulsification time 40 min,the stirring speed 400 r /min,the reaction time 8 h. The system was uniform and stable,evenly distributed.

关 键 词：2 5-二甲基吡嗪 羟丙基-Β-环糊精 包结络合法 纳米胶囊 

分 类 号：TS264.3[轻工技术与工程—发酵工程]