摘要
以β-环糊精和麦芽糊精为壁材采用真空抽滤法包埋制备孜然精油微胶囊。在复合壁材比、固形物质量浓度、芯壁比和包埋时间4个单因素筛选的基础上采用四因素三水平响应面试验设计确定了最佳微胶囊制备工艺参数为β-环糊精与麦芽糊精比8:2(g/g)、固形物质量浓度40 g/100 mL、芯材与壁材比1:5(mL/g)、包埋时间55 min,该条件下孜然精油的包埋效率可达97.68%。
Microcapsules of cumin essential oil were prepared by using β-cyclodextrin and maltodextrin as wall materials through suction filtration and subsequent drying. Ratio between the two wall material components, solid concentration, core mater ial/wall material ratio, and embedding time were optimized by response surface methodology. A Box-Behnken experimental design with the four independent variables at three levels each was established to obtain the maximum response variable(microencapsulation efficiency). The response surface analysis showed that optimal microencapsulation conditions of the essential oil were determined as follows: mass ratio between β-cyclodextrin and maltodextrin, 8:2(g/g); solid concentration, 40 g/100 mL; core material/wall material ratio, 1:5(mL/g); and embedding time, 55 min, resulting in a microencapsulation efficiency of 97.68%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第18期17-21,共5页
Food Science
基金
国家自然科学基金地区科学基金项目(31360416)
甘肃省自然科学基金项目(1308RJZA162)
关键词
孜然精油
微胶囊
真空抽滤
响应面
cumin essential oil
microcapsule
suction filtration
response surface methodology
