[1]刘楠楠.GC-MS测定复凝聚结合喷雾干燥法制备葱油香精微胶囊的热稳定性[J].中国调味品,2019,(09):164-168.
 Study of Onion Oil Flavor Microcapsules Prepared of Complex Coagulation and[J].CHINA CONDIMENT,2019,(09):164-168.
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GC-MS测定复凝聚结合喷雾干燥法制备葱油香精微胶囊的热稳定性()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年09期
页码:
164-168
栏目:
出版日期:
2019-09-20

文章信息/Info

Title:
Study of Onion Oil Flavor Microcapsules Prepared of Complex Coagulation and
作者:
刘楠楠
文献标志码:
A
摘要:
本文探讨了以阿拉伯胶、明胶作为壁材,用复凝聚法结合喷雾干燥法制备葱油香精微胶囊,分析了壁材浓度、芯壁比、pH值对微胶囊成囊效果的影响,复凝聚工艺阶段的最佳工艺为:壁材浓度为2%,芯壁比1:2;pH值4.15,再结合喷雾干燥法可以制备出葱油香精微胶囊粉状产品。SEM观察微胶囊产品外形成球状,GC-MS分析表明,经过微胶囊化后的葱油香精在高温下(200℃,3min)能够提高热稳定性。
Abstract:
The present work discussed the manufacture of microencapsu1ation of onion oil flavor by complex coacervation and spray drying using gelatin and Arabic gum as the appropriate wall material. The effect of processing parameters which included the wall material concentration, ratio of core to wall and pH on the morphology of the microencapsu1ation was evaluated. The optimum condition was fellows: wall material concentration is 2%, the ratio of core to wall was 1∶2 and pH 4.15. Combined with spray drying method can be prepared onion oil flavor microcapsule powder products. The microcapsules were spherical by SEM.GC-MS analysis showed that the micro-encapsulation of onion oil flavor at high temperatures (200℃, 3min) can improve the thermal stability.
更新日期/Last Update: 2020-06-23