摘要
介绍多孔淀粉的形成及应用概况。详细讨论多孔淀粉作为吸附剂的应用。以糖果用咖啡香精为被吸附物 ,利用气相色谱 (GC)研究其吸附香精的动力学特征及缓释特性 ,并模拟应用于口香糖时的香味缓释特点。
THE PRODUCING AND APPLICATIONS OF THE POROUS STARCH,ESPECIALLY THE APPLICATION AS ADSORBENT WAS INVESTIGATED.RESEARCHES FOCUSED ON THE ADSORPTION MECHANISM BY GC WITH COFFEE OIL APPLIED AS THE ADSORBED MATERIAL FOR CANDY.AT THE SAME TIME THE CHARACTERISTIC OF DESORPTION AND SLOW-RELEASE WERE REVIEWED,SUCH AS THE OPTIMUM ADSORPTION AND DESORPTION TEMPERATURE AND TIME.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2002年第6期55-58,共4页
Journal of the Chinese Cereals and Oils Association
