微胶囊化甜橙油在高温下的释放

Flavor Release of Microencapsulated Sweet Orange Oil on High Temperature

对采用β- 环糊精法和乳化喷雾干燥法所制备微胶囊化甜橙油在温度 10 0、12 0、14 0、16 0、180和 2 0 0℃下的释放进行了研究 ,利用Avrami’s公式分析了微胶囊化甜橙油在高温下的释放。结果表明 ,2种不同方法所制备的微胶囊化甜橙油由于其制备原理上的不同而使其在高温下的释放存在着一定的差异。

The flavor release on high temperature (100℃,120℃,140℃,160℃,180℃ and 200℃)of microencapsulated sweet orange oil prepared by emulsion-spray-drying and beta-cyclodextrin was investigated. The Avrami's equation was used to analyze the release. The results indicated that the release degree was various between the above two oil preparing methods.