摘要
以辛烯基琥珀酸淀粉酯为壁材,利用喷雾干燥法制备了肉桂精油微胶囊。探讨了固形物含量、芯壁比、均质时间、均质温度、进风温度、进料速度、出风温度对微胶囊化效果的影响,经过单因素实验,确定了最佳工艺条件。实验结果表明,均质时间180s,芯壁比1∶4,固形物含量30%,均质温度50℃。肉桂精油最佳微胶囊化的最佳喷雾干燥条件为进风温度198℃,出风口温度100℃,进料速度55mL/min。所获得的肉桂精油微胶囊产品中精油的含量为92.76%。
Cinnamon oil was mieroencapsulated by spray drying approach using the starch octenylsucci- hate as the wall material. The effects of processing conditions including wall material concentration, the ratio of cinnamon oil to wall material, homogeneous time, homogeneous temperature, inlet-air temperature, outlet-air temperature, and feed-speed of mixture were studied. The optimum processing conditions were obtained by single factor experiments. The experimental results showed that the optimum conditions are as follows, wall material concentration 30%, the ratio of cinnamon oil to wall material 1 ： 4, homogeneous time 180 s, homogeneous temperature 50 ℃, inlet-air temperature 198 ℃ ,outlet-air temperature 100 ℃, and feed-speed of mixture 55 mL/min. In the above conditions, the content of cinnamon oil was 92.76 % in the obtained microcapsules.
出处
《中国调味品》
CAS
北大核心
2011年第12期48-51,75,共5页
China Condiment
基金
天津市自然科学基金资助项目(043604511)
