摘要
研究了以明胶及其乳状液作为包衣剂的性质对薄荷粉末香精释放特性的影响。以明胶及其乳状液为包衣剂对薄荷香精进行流化床包衣操作制备包衣颗粒,再利用气相色谱法测定包埋效率和释放特性作为衡量包衣质量的指标。结果显示,以明胶浓度10%,含油量占明胶质量20%的乳状液为包衣剂,制备的包衣颗粒质量较高,包埋效率为90.44%,释放率在11min达到60%。上述结果表明,明胶乳状液作为包衣剂对薄荷香精进行包衣操作能够提高薄荷香精的缓释性能。
Effect of properties of gelatin and its emulsion as coating agents on release characteristics of mint flavor powder had been studied on this paper. Mint flavor powder was coated using gelatin and its emulsion as coating agents by the fluidized bed,and then encapsulation efficiency and release characteristics were measured by gas chromatography as a measure f coating quality indicators.The results showed that the emulsion of 10% gelatin, 20% oil content based on gelatin mass achieve a higher quality of the coated granules which had 90.44% encapsulation efficiency and reached 60% release rate in 11min.The above results showed that it was possible for fluidized bed coating operation to improve the property of sustain release by coating the gelatin emulsion.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第15期84-86,共3页
Science and Technology of Food Industry
基金
广东省重大科技专项(2011A091000012)
关键词
流化床包衣
明胶
释放特性
薄荷香精
fluidized bed coating
gelatin emulsion
release characteristic
mint flavor powder
