摘要
以β-环糊精为壁材,对超声法制备花椒精油微胶囊进行了研究。通过正交实验得微胶囊最佳工艺条件为:超声功率为200W、包埋温度为35℃、包埋时间为30min、m精油:mβ-CD=1:5。在此条件下包埋,微胶囊的包埋率为80.1%,方法简单可行,是一种制备β-环糊精花椒精油微胶囊的较好方法。
The microencapsulation of zanthoxylum essential oil was studied by ultrasonic wave using β-cyclodextrin （β-CD） as wall materials. Orthogonal design showed that the best ultrasonic power, temperature, ultrasonic time and the ratio of essential oil to β-CD were 200W, 35 ℃, 30 min, and 1：5, respectively. Under those conditions, the encapsulation rate reached 80.1%. This method was simple and efficient, suitable for the microencapsulation of essential oil using β-cyclodextrin.
出处
《现代食品科技》
EI
CAS
2008年第5期469-471,共3页
Modern Food Science and Technology
关键词
花椒精油
Β-环糊精
包埋物
zanthoxylum,essential oil, β-cyclodextrin, inclusion complex
