薄荷油的二次包埋技术研究  

作　　者：雍国平[1] 郭俊成[1] 童红武[1] 叶宏音[1] 

机构地区：[1]中国科学技术大学食品科学与工程系,合肥230052

出　　处：《食品工业科技》2003年第3期26-27,共2页Science and Technology of Food Industry

摘　　要：制备了薄荷油的β-环糊精一次包合物后,再用阿拉伯胶和麦芽糊精对其进行二次包埋,通过蒸馏并用分光光度法研究了温度和贮存时间对二次包埋物中薄荷油稳定性的影响。结果表明,二次包埋物在环境温度下和较长的贮存时间内是比较稳定的。After mint oil had been primarily encapsulated byβ-cyclodextrin,it was further coated by Arabic gum and malt dextrin.The effects of temperature and storage time on the stability of mint oil prepared by secondary microencapsulation were studied by means of distillation and spectrophotometry.

关 键 词：薄荷油 Β-环糊精 二次包埋物 稳定性 香料 

分 类 号：TS202.3[轻工技术与工程—食品科学]