摘要
采用水蒸气蒸馏法测定了微胶囊化薄荷油的总油。用改进的Reineccuis方法测定了表面油。用静态顶空法 (SHA)测定了由 3种不同壁材制成的微胶囊化薄荷油在水中的缓释性能。加入脂类物质壁材的微胶囊化薄荷油能明显的控制香精的释放速度。
The total oil of the mint microencapsulations was measured by steam distillation method. The surface oil was determined according to a modified Reineccius's method. The controlled release properties in water of these microencapsulations with wall material of isolate soy protein(ISP), a lipid(10% total weight) plus ISP and methylcellulose(MC), respectively, were measured by static headspace analysis(SHA).The result indicated that the sample containing the lipid had the best effect in controlling release rate and release intensity,and the controlling property of ISP was better than MC.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2000年第2期28-32,共5页
Food and Fermentation Industries
关键词
微胶囊
缓释性能
测定
静态顶空法
薄荷油
microencapsulation, controlled release, static headspace analysis(SHA), mint oil
