摘要
文章以明胶、阿拉伯胶为壁材,采用复合凝聚法对葱油香精进行包埋,以微胶囊包埋率为评价指标,采用响应面分析法优化了影响包埋率的主要因素:壁材浓度、芯壁比和pH值。研究发现,复凝聚法制备葱油香精微胶囊的最佳工艺参数为:壁材浓度为1.82%、芯壁比1∶1.87、pH 4.16。在此基础上,采用喷雾干燥法可以制备出葱油香精微胶囊白色粉状产品,微胶囊粒径大小较为均一,体积平均粒径为65.54μm。
The present work discussed the manufacture of microencapsulation of onion oil flavor by complex coacervation using gelatin and Arabic gum as the appropriate wall material. The effect of con-centration of wall material, the core material of the wall material ratio and pH value were discussed by analyzing microcapsule efficiency as the index. The results showd that the optimum condition was as fellows using response surfce method： concentration of wall material 1.82%,the core material of the wall material ratio 1 ： 1.87, pH 4.16. The microencapsulation white powder were prepared by spray-drying. Particle size of the microcapsules was relatively uniform, and the volume average particle size was 65.54μm.
出处
《中国调味品》
CAS
北大核心
2012年第9期110-113,共4页
China Condiment
基金
研究生专项科研项目(12YKZ040)
关键词
复凝聚法
葱油香精
微胶囊
响应面
complex coacervation
onion oil flavor
microencapsulation
response surfce method
