摘要
以β-环糊精为壁材,采用分子包埋法制备牛至精油-β-环糊精微胶囊。在单因素试验基础上,采用正交试验优化了牛至精油-β-环糊精微胶囊的制备工艺。结果表明,牛至精油-β-环糊精微胶囊的最佳制备工艺为搅拌时间3 h、牛至精油与无水乙醇的体积比1∶5、环糊精的质量6 g、搅拌温度50℃,在此条件下,制备的牛至精油-β-环糊精微胶囊的包埋率为55.14%。
cyclodextrin as the wall material,the oregano essential oil-β-cyclodextrin microcapsules were prepared by molecular entrapment method. On the basis of single factor experiment,the preparation process of oregano essential oil-β-cyclodextrin microcapsules was optimized by orthogonal test. The results showed that the optimal preparation conditions of the microcapsules were stirring time of 3 h,volume ratio of oregano essential oil to absolute ethanol of 1∶5,mass of cyclodextrin of 6 g,stirring temperature of 50 ℃,andthe embedding rate of the β-cyclodextrin microcapsules prepared under the conditions was 55. 14 %.
作者
殷诚
黄崇杏
张波波
许扬帆
YIN Cheng;HUANG Chong-xing;ZHANG Bo-bo;XU Yang-fan(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,Guangxi,China)
出处
《粮食与油脂》
北大核心
2021年第2期51-54,共4页
Cereals & Oils
基金
广西重点研发计划项目(桂科AB18221126)。
关键词
牛至精油
Β-环糊精
包埋率
分子包埋法
oregano essential oil
β-cyclodextrin
embedding rate
molecular embedding method
