摘要
对以β环糊精为载体所制备的微胶囊化单体香料的效果进行了评价,利用红外光谱研究了β-环糊精对不同单体香料微胶囊化产品,同时还采用DSC研究了不同单体香料的微胶囊化产品的热力学性质,并对产品的热残留进行了测定。通过研究发现β-环糊精对单体香料的包埋效果因香料的不同而有所差异,红外光谱研究可以发现单体香料与β-环糊精内部的疏水性内腔发生了相互作用形成了新的复合物,采用DSC对微胶囊产品进行的热力学分析发现所制备的微胶囊化香料在一定温度范围内得到很好的保护,通过对产品热残留的测定发现产品具有一定的耐热性能。
This paper study the microencapsulated efficiency of different fragrance by using β- cyclodextrin as the carrier. The microencapsulation of fragrances complexed with beta-cyclodextrin was investigated by IR, and the thermal properties of the different microencapsulated fragrance have been researched by DSC. The result indicated that the microencapsulation efficiency differ from different fragrance, and the IR spectrogram indicated that interaction has been occurred between single fragrance and the beta-cyclodextrin hydrophobic cavity and formed the new complexion, the DSC result suggested that the fragrance protected by beta-cyclodextrin in a range of temperatures, the heat retention of complexion has been researched, and the results indicate that the microencapsulated fragrances can resist heat process.
出处
《食品工业》
北大核心
2005年第3期39-41,共3页
The Food Industry
