摘要
采用乳化包埋法制备花椒精油微胶囊,可减少花椒精油香气成分的挥发。以阿拉伯胶、大豆蛋白、麦芽糊精、可溶性淀粉、β-环状糊精为壁材,以包埋率为主要评定指标。在单因素试验基础上,采用L9(34)正交试验设计。结果表明,阿拉伯胶∶麦芽糊精∶大豆蛋白为3∶9∶4;壁材∶芯材为3∶1;乳化剂比例即蔗糖酯∶单甘酯为1∶1,其添加量为芯材的1%;固形物质量分数为26%,其包埋率可达59.76%,在模拟胃液中存在时间为1h。
Microcapsules of Zanthoxylum essential oil were prepared by emulsion inclusion methods, which is able to reduce the Volatile of Zanthoxylum essential oil. Arab, soy protein,gum maltodextrin, soluble starch,β-cyclodextrin as the wall material, using the inclusion rate as the major evaluating index. Based on the single-factor test,Using the L9 （3^4） orthogonal test design, The results show that the proportion of gum arabic： maltodextrin：soy protein is 3 ： 9 ： 4; Wall materlal：eore material is 3 ： 1, the proportion of emulsifier that is sucrose ester and edible gelatin,is 1 ：1, adding 1 % of core material,solid content is 26%, the inclusion rate is 59.76 %, the time of the existence in vitro simulation of gastric juice is 1h.
出处
《中国调味品》
CAS
北大核心
2011年第2期34-39,共6页
China Condiment
基金
贵州大学大学生创新性实验计划项目[贵大创字(20)号]
关键词
乳化包埋法
花椒精油
微胶囊化
包埋率
Emulsion inclusion method
zanthoxylum essential oil
microencapsulation
inclusion rate
