摘要
将异硫氰酸烯丙酯微胶囊化能降低它的挥发性,减小刺激性气味对食品产生的影响,控制它的释放速度,从而能提高它的保鲜效果,延长食品的保质期。文章介绍了异硫氰酸烯丙酯微胶囊壁材的选择、制备的方法与特点、微胶囊的表征、异硫氰酸烯丙酯及其微胶囊在食品保鲜方面的研究应用。结果表明:将异硫氰酸烯丙酯及其微胶囊应用于食品,可以延长食品的保质期,异硫氰酸烯丙酯微胶囊较异硫氰酸烯丙酯,更能显著延长食品的保质期,所以异硫氰酸烯丙酯微胶囊在食品保鲜方面有广泛的应用前景。
Microencapsulation of allyl isothiocyanate can reduce its volatility, reduce the impact of irritating odor on food, control its release speed, so as to enhance its preservation effect to prolong the shelf life of food. This paper introduces the selection of allyl isothiocyanate microcapsule wall materials, preparation methods and characteristics, characterization of microcapsules, allyl isothiocyanate and microcapsules application in food preservation research. The results showed that allyl isothiocyanate and its microcapsules can prolong the shelf life of food, but allyl isothiocyanate microcapsules can significantly extend the shelf life of food, therefore, allyl isothiocyanate microcapsules in food preservation has a wide range of applications.
作者
靳方舟
丁瑞霞
丁轲
韩涛
陈湘宁
JIN Fang-zhou; DING Rui-xia; DING Ke; HAN Tao; CHEN Xiang-ning(College of Food Science and Engineering, Beijing University of Agriculture, Beijing Food Quality and Safety Laboratory, Microbiological and Safety Inspection and Control of Pesticide Residues in Agricultural Products Harmful Beijing Key Laboratory, Beijing 1022]0)
出处
《食品科技》
CAS
北大核心
2018年第10期103-108,共6页
Food Science and Technology
基金
北京市自然科学基金委员会--北京市教育委员会联合项目(KZ201710020014)
北京农学院蔬菜产业技术提升协同创新中心项目(XT201801)
2018年北京农学院学位与研究生教育改革与发展项目(2018YJS028)
关键词
异硫氰酸烯丙酯
微胶囊
保鲜
壁材
allyl isothiocyanate
microcapsule
refreshment
wall materials
