百里香精油的微胶囊制备及其缓释性能

Microencapsulation and Controlled-Release Properties of Thymus Oil

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.