摘要
对多孔淀粉制备微胶囊化的粉末精油进行了研究。结果表明此工艺简单,只需在常温常压下将多孔淀粉和花椒精油混合均匀即可,多孔淀粉对花椒精油的吸附量达0.92g/g,包埋量达48%,高于其它包埋材料。微胶囊化后的产品具有良好的贮存稳定性且使用更方便。
Powdered zanthoxylum essential oil was first prepared using porous starch as microcapsulation agent. Sample process was developed as blending porous starch with zanthoxylum essential oil at room temperature under pressure. The absorption amount of zanthoxylum essential oil by the porous starch was up to 92g oil per 100g porous starch and oil content embedded in powdered product was 48%, which were higher than those of other materials. The microcapsulated product had high storage stability and had a great convenience.
出处
《现代食品科技》
EI
CAS
2009年第4期408-410,407,共4页
Modern Food Science and Technology
基金
重庆市涪陵区科技攻关计划项目资助
关键词
多孔淀粉
微胶囊
花椒
油
porous starch
microcapsulation
zanthexylum
oil
