摘要
用包结络合法以β-环糊精为壁材,对玫瑰香精进行微胶囊化,赋予其缓释性,采用正交试验获得了最佳包结条件为:β-CD与玫瑰香精的质量比为10∶3、包结的温度为50℃、水溶液中壁材的质量分数w(β-CD)%为15%、体系pH值为7,在此包结条件下,可得包埋率较高的香精微胶囊。通过热重分析测试了玫瑰香精微胶囊的包埋率,用热分析法分析了香精微胶囊的缓释性,并同传统的恒温热失重法作了比较,两种测试方法所得结果一致。利用红外光谱对β-环糊精—玫瑰香精微胶囊进行了表征。
Microcaps ules of Ros e perfume withs us ed,and the s uitable parameters for preparing microcaps ulation of ros e perfum e were gained as following:the weight ratio of membrane material∶core material was10∶3,and the inclus ing temperature was50℃,and the cons is tency of cyclode xtrin was15%,and the pH value was7.0.The microcaps ulated ratio of the core mate rial were obtained by TGA,and the controlled releas e property of microcaps ules were compared through two different methods,and the tes timony of inclus ion co mplex were given by IR.
出处
《食品科技》
CAS
北大核心
2004年第10期13-15,19,共4页
Food Science and Technology
基金
河北省教育厅资助项目(000208)
