摘要
试验以羟丙基-β-环糊精做为壁材,以焦甜香型香精作为芯材制备出缓释香精胶囊。试验重点考察了搅拌时间、转速、固形物含量和芯壁质量比对香精粒径大小和分布的影响,并对缓释香精进行了热重分析(TGA)测定。
In this study, the microcapsule was prepared fragrance as core. Several conditions of preparation were with hydroxypropyl-β-cyclodextrin as wall materials and caramel optimized, including the stirring time, stirring speed, soluble solids content and the mass ratio of core and wall by use of single factor experiments. The fragrance-loaded microcapsule was characterized by thermogravimetric analysis （TGA）.
出处
《食品工业》
CAS
北大核心
2018年第1期16-18,共3页
The Food Industry
基金
烟草化学安徽省重点实验室开放课题<卷烟盒用纳微缓释香精的制备及应用研究>(合同编号:0920150619006)
关键词
胶囊香精
制备
粒径
热重分析(TGA)
capsule flavor
preparation
particle size
thermogravimetric analysis （TGA）
