摘要
异硫氰酸烯丙酯具有很强且广谱的杀菌作用,但强烈的气味及挥发性限制了其在食品防腐上的广泛应用。本论文利用β-环糊精对异硫氰酸烯丙酯进行分子包埋,通过控制释放方式,提高了异硫氰酸烯丙酯的抑菌效果,改善了刺激的气味;同时将液态油转变为固体粉末,方便了其在实际领域中的应用。
Ally isothiocyante has shown a strong and wide antimicrobial activity, but its volatility and odottr limited its direct usage in food preservation. In this paper, the inclusion of AITC by cyclodextrins was carried out and by the way of controlled release from the complexation, AITC exhibits a stronger antimicrobial effect and less stink than the free AITC. Meanwhile the inclusion of AITC by CD provides an applicable powder form, which is also easy to be used in practice.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第4期164-166,共3页
Food Science
关键词
异硫氰酸烯丙酯
环糊精
包埋
抑菌
Ally isothiocyante（AITC）
cyclodextrin
inclusion
antimicrobial
