摘要
该文探讨了以壳聚糖和甜橙香精为主要原料,通过离子凝聚法制备纳米香精的工艺。重点考察了不同因素对纳米香精粒径分布的影响,确定了相对优化工艺条件,并对纳米甜橙香精的热敏性和缓释性进行了研究。
On the base of using chitosan and orange flavor as the main materials, the preparation of nano-orange flavor by adopting ionic gelation method was discussed in this paper. The effect of different conditions to average size of nano flavor was presented in detail and optimal conditions were determined, The hot-sensitivity and slow releasing performances of nano-orange flavor was also studied.
出处
《食品工业》
北大核心
2007年第6期38-40,共3页
The Food Industry
基金
"登山计划"国际合作项目(061207057)
