摘要
以大蒜精油为芯材,壳聚糖和羧甲基纤维素钠为复合壁材,研究了乳化-固化法制备大蒜精油微胶囊的工艺。结果表明:复合壁材比为1.6︰1,壁芯比2︰1,戊二醛1.5 mL, pH为4.5,搅拌速度为1 400 r/min。在此工艺下,大蒜精油微胶囊的包埋率达到90.98%,显微形态呈圆形,粒径分布较均匀。
With garlic essential oil as the core material, chitosan and sodium carboxymethyl cellulose as the composite wall material, the preparation technology of garlic essential oil microcapsule was discussed by emulsive solidified method. The result showed that the composite wall material ratio was 1.6︰1, the core wall ratio was 2︰1, glutaraldehyde 1.5 mL, pH 4.5, and stirring speed was 1 400 r/min. Under those conditions the embedding rate of garlic essential oil microcapsule was 90.98%, the micro-morphology was round, and the particle size distribution was evenly.
作者
李宇
孙钟雷
罗人舒
LI Yu;SUN Zhonglei;LUO Renshu(College of Life Science and Technology,Yangtze Normal University,Chongqing 408100)
出处
《食品工业》
CAS
北大核心
2020年第5期64-67,共4页
The Food Industry
基金
武陵山特色资源研究重点实验室资助项目
三峡库区特色作物工程研究中心资助项目。
关键词
大蒜精油
微胶囊
乳化-固化法
garlic essential oil
microcapsule
emulsive solidified method