响应面法优化花椒精油酵母微胶囊制备工艺

Optimization of the Preparation Technology for Microencapsule of Zanthoxylum bungeanum Oil Embedded with Yeast by Response Surface Methodology

以生香酿酒活性干酵母为壁材包埋花椒精油,运用Box-Behnken中心组合设计和响应面分析法,分别研究包埋温度、包埋时间、芯材比对花椒精油酵母微胶囊包埋率的影响。试验结果表明:在包埋温度为64℃,包埋时间为8h,芯材比为1∶1,花椒精油的包埋率平均值为68.71%,与理论预测值69.39%基本相符。经缓释试验可知,微胶囊能降低花椒精油香味释放速度,且具有较好的稳定性。

Use vibrant wine active dry yeast as wall material for embedding Zanthoxylum bungeanum oil, and use Box-Behnken central composite design and response surface analysis methodology to study the effect of embedding temperature, embedding time and core-material ratio on embedding rates of Zanthoxylurn bungeanum oil mierocapsule. The results of experiment show that the embedding temperature is 64℃, the embedding time is 8 h, core-material ratio is 1 ： 1, and the average embedding rate of Zanthoxylum bungeanum oil is 68.71%, which is consistent with the theory predictive value of 69. 39%. Through slow release test, mierocapsule can reduee the release rate of fragrance of Zanthoxylum bungeanum oil, and it has good stability.