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作 者:孙强 李立鹏 蔡继宝 苏加坤 田耀伟 贾学伟 许春平 SUN Qiang;LI Lipeng;CAI Jibao;SU Jiakun;TIAN Yaowei;JIA Xuewei;XU Chunping(Jiangxi Tobacco Industry Co.,Ltd.,Nanchang 330096,Jiangxi,China;College of Tobacco Science and Engineering,Zhengzhou University of Light Industry,Zhengzhou 450000,Henan,China)
机构地区:[1]江西中烟工业有限责任公司,江西南昌330096 [2]郑州轻工业大学烟草科学与工程学院,河南郑州450000
出 处:《香料香精化妆品》2025年第1期126-133,共8页Flavour Fragrance Cosmetics
基 金:中国烟草总公司重大科技项目[编号110202201005(JY-05)];河南省重大科技专项(编号231100310200)。
摘 要:运用复凝聚法,以薄荷香精为芯材、壳聚糖为壁材制备纳米微胶囊,以粒径为指标对壳聚糖量、芯材量及乳化剂量3个参数进行优化。对优化后微胶囊进行理化性质表征,测定热裂解产生的香味物质并进行加热卷烟(HNB)加香。结果表明:(1)制备微胶囊最优工艺条件为壳聚糖量0.190 g、芯材量0.40 g、乳化剂用量0.38 g,最优工艺下微胶囊平均粒径134.56 nm,包埋率54.60%,常温下精油保留率85.32%,含水率(质量分数)6.95%,溶解度28.34%。(2)电子扫描微胶囊呈椭球状,表面有塌陷。(3)热重分析显示微胶囊热稳定性良好。(4)经热裂解共得到8种香味物质,主要成分为L-薄荷醇。(5)薄荷精油纳米微胶囊可提高卷烟香气量,减小刺激性。The essential oil nanocapsules were prepared by complex coacervation method using peppermint essential oil as the core material and chitosan as the wall material,and the three parameters of chitosan amount,core material amount and emulsifier amount were optimized by particle size.The physical and chemical properties of the microcapsules under the optimal process conditions were characterized,and the aroma substances produced by thermal cracking were determined and the microcapsules were applied in HNB cigarette flavoring.The results showed as follows.(1)The optimal preparation process conditions were 0.190 g of chitosan,0.40 g of core material and 0.38 g of emulsifier.Under the optimal process,the average particle size of microcapsules was 134.56 nm,the embedding rate was 54.60%,the mass fraction of water content was 6.95%,and the solubility was 28.34%.(2)Electron scanning microcapsules were ellipsoidal,with surface collapse.(3)Thermogravimetric analysis showed that the microcapsules had good thermal stability.(4)A total of 8 aroma substances were obtained by pyrolysis,and the main component was L-menthol.(5)Peppermint essential oil nanocapsules could increase the amount of cigarette aroma and reduce irritation.
分 类 号:TS2[轻工技术与工程—食品科学与工程]
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