摘要
以啤酒废酵母为壁材包埋制备百里香精油微胶囊,分别考察精油酵母比、包埋温度、包埋时间对精油微胶囊效果的影响。百里香精油最佳包埋条件为精油酵母比为2:1、包埋温度60℃、包埋时间10h。百里香精油包埋率为86.71%;100℃加热30h,精油微胶囊挥发率仅有15.8%。缓释实验结果表明:微胶囊能够降低油脂氧化和香味释放速度,延长精油的使用寿命。
Microcapsules of thymus oil were prepared by using beer yeast cells as wall materials. The effects of essential oil-yeast ratio, encapsulating temperature and encapsulating time were investigated. The optimal microencapsulating conditions included essential oil-yeast ratio of 2:1, encapsulating temperature of 60 ~C and encapsulating time of 10 h. Under these conditions, the maximum yield of essential oil encapsulated in yeast-based microcapsule was 86.71%. After heating at 100 ℃ for 30 h, the releasing rate of volatile components in microcapsules was only 15.8%. Meanwhile, microcapsules also revealed more stable antioxidant activity. Therefore, microencapsulation can reduce the releasing rate and oxidation process of volatile components, thus prolonging the life of essential oil.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第6期60-63,共4页
Food Science
基金
安徽省高校优秀青年人才基金项目(2010SQRL116)
关键词
微胶囊
啤酒酵母
百里香精油
缓释性能
microencapsulation
beer yeast
thymus oil
controlled-release properties