薄荷醇的二次包埋技术研究  

Study on Menthol Encapsulation for the Secoud Time

作　　者：雍国平[1] 李光水[1] 方智勇[1] 陶芳[1] 彭荣怀 徐华军[2] 徐迎波[2] 

机构地区：[1]中国科学技术大学食品科学与工程系,合肥230052 [2]安徽蚌埠卷烟厂技术中心,蚌埠233010

出　　处：《食品科学》2003年第4期69-71,共3页Food Science

摘　　要：制备了薄荷醇的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醇稳定性的影响。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 menthol was first encapsulated by The effects o f temperature and storage time on the stability of menthol in the second encaps u lation material were studied by means of distillation and spectrophotometry. T he results showed that the secondly encapsulated process was more stable on amb ien t temperature and longer storage time.

关 键 词：薄荷醇 Β-环糊精 阿拉伯胶 麦芽糊精 稳定性 二次包埋物 

分 类 号：TS202.3[轻工技术与工程—食品科学]