期刊文献+

一种丙酮酸乙酯微囊的制备方法

The preparation of microencapsulating ethyl pyruvate
下载PDF
导出
摘要 对丙酮酸乙酯进行微囊化研究,经过对比丙酮酸乙酯的包埋率确定最适的选材及条件,并对其各项性能指标进行测定。对制备的丙酮酸乙酯微囊进行喷雾干燥,得到丙酮酸乙酯微囊粉末。实验结果表明,最适壁材组合是阿拉伯胶与Hi-cap 100,壁材与水的最佳质量比例是1.5∶1,最佳喷雾干燥条件进风口温度为160℃,出风口温度为80℃。经过高效液相色谱检测丙酮酸乙酯微胶囊粉末包埋量29.4%,包埋率98%,微囊粉末表面光滑,无塌陷无裂缝,微囊符合要求。 The optimum materials and conditions were studied for the microencapsulation of ethyl pyruvate by comparing the encapsulation rate of the microcapsules. The best results were obtained when gum arabic and Hi-cap 100 were used as shell materials, the ratio of shell materials and water was 1.5: 1, the best inlet air temperature was 160 ℃ and outlet air temperature was 80 ℃. Content determination of microencapsuled ethyl pyruvate powder by RP-HPLC. Content of microencapsuled ethyl pyruvate was 29.4% and encapsulation rate was 98%. Microencapsulated powder surface was smooth, no collapse, no cracks, micro-capsules to meet the requirements.
出处 《大连工业大学学报》 CAS 北大核心 2011年第5期350-352,共3页 Journal of Dalian Polytechnic University
关键词 丙酮酸乙酯 微囊化 喷雾干燥 ethyl pyruvate microencapsulated spray drying
  • 相关文献

参考文献3

二级参考文献33

  • 1孔保华,迟玉杰,张冰岩,于道全,董正英,阎峰,于卓.风味发酵豆奶系列的研究[J].农牧产品开发,1995(9):10-12. 被引量:2
  • 2向云峰,文玲.大蒜油微囊制备工艺的实验研究[J].食品工业,1995,16(5):29-31. 被引量:13
  • 3王显伦.锐孔法制备微胶囊技术研究[J].郑州粮食学院学报,1995,16(4):21-26. 被引量:17
  • 4谢良,许时婴,王璋.茴香油喷雾干燥微胶囊化工艺的研究[J].中国调味品,1997(5):16-19. 被引量:11
  • 5解玉冰 马小军 等.生物微胶囊用于固定化酵母细胞的发酵[A]..第七届全国生物化工学术会议论文[C].中国化工学会,1996.154—57.
  • 6Thevenet F. Acacia Gums :natural encapsulation agent for food ingredients[ A]. In: Risch S J and Reineccius G A eds. Encapsulation and Controlled Realease of Food Ingredients [ C ], ACS Sumposium Series 590, American Chemical Society; Washington D. C, 1995. 161 - 168.
  • 7Reineccius G A, Ward F M,Whorton C, et al. Developments in Gums Acacia for the encapsulation of flavors[A]. In: Risch S J and Reineccius G A eds. Encapsulation and Controlled Release of Food Ingrdients [ C ], ACS Sumposium Series 590, American Chemical Societyl Washing D. C.
  • 8Sheu T H,Roeberg M. Microencapsulation by spray drying ethyl caprylate in whey protein and carbohydrate wall systems [J ]. J Food Sci, 1995,60(1) :98 - 103.
  • 9Bhandari B R, Dumoulin E D, Richard H M J, et al. Flavor encapsulation by spray drying: applition to citral and linaly acetate[J]. J Food Sci, 1992, (1) :217 - 221.
  • 10Loscertales I G, Barrero A, Guerrero I,et al. Micro/nano encapstriation via electrified coaxial liquid jets[ J ]. Science, 2002,295:1698 - 1702.

共引文献31

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部