| 薄荷油微胶囊的制备及其性能研究 |
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| 引用本文： | 王 凯,雷 声,蒋举兴,付 磊,李智宇,胡中山,王 珂,王 慧,曾小兰,冯 涛.薄荷油微胶囊的制备及其性能研究[J].食品安全质量检测技术,2019,10(17):5822-5826. |
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| 作者姓名： | 王 凯 雷 声 蒋举兴 付 磊 李智宇 胡中山 王 珂 王 慧 曾小兰 冯 涛 |
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| 作者单位： | 云南中烟工业有限责任公司技术中心;上海应用技术大学香料香精技术与工程学院 |
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| 基金项目： | 烟草行业卷烟调香技术重点实验室2016年度开放课题计划(TX2016002) |
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| 摘 要： | 目的研究薄荷油微胶囊的制备方法,并研究包合物的制备及其结构表征,开发新型微胶囊载香技术。方法通过紫外分光光度法对短葡聚糖链(octenyl succinic anhydride short chain dextran chain, OSA-SGC)包埋薄荷油的包埋率进行测定,通过扫描电子显微镜(scanning electron microscope,SEM),热重分析(thermogravimetric analysis,TGA),红外光谱分析(infrared spectroscopy,IR)及X射线衍射(X-ray diffraction,XRD)对OSA-SGC及其包合物进行表征。结果由酶解蜡质玉米淀粉制备的OSA-SGC聚合物的包埋率为35.7%。结论酶解蜡质玉米淀粉制备的OSA-SGC聚合物能够有效包埋薄荷油,为新型微胶囊载香技术的开发与应用找到新出路。
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| 关 键 词： | 辛烯基琥珀酸酐改性的短葡聚糖链 包合物 表征 |
| 收稿时间： | 2019/5/27 0:00:00 |
| 修稿时间： | 2019/6/11 0:00:00 |
Preparation and properties of peppermint oil microcapsules |
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| WANG Kai,LEI Sheng,JIANG Ju-Xing,FU Lei,LI Zhi-Yu,HU Zhong-Shan,WANG Ke,WANG Hui,ZENG Xiao-Lan and FENG Tao.Preparation and properties of peppermint oil microcapsules[J].Food Safety and Quality Detection Technology,2019,10(17):5822-5826. |
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| Authors: | WANG Kai LEI Sheng JIANG Ju-Xing FU Lei LI Zhi-Yu HU Zhong-Shan WANG Ke WANG Hui ZENG Xiao-Lan and FENG Tao |
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| Affiliation: | Research and Development Center, China Tobacco Yunnan Industrial Co., Ltd,Research and Development Center, China Tobacco Yunnan Industrial Co., Ltd,Research and Development Center, China Tobacco Yunnan Industrial Co., Ltd,Research and Development Center, China Tobacco Yunnan Industrial Co., Ltd,Research and Development Center, China Tobacco Yunnan Industrial Co., Ltd,School of Perfume and Aroma Technology, Shanghai Institute of Technology,School of Perfume and Aroma Technology, Shanghai Institute of Technology,School of Perfume and Aroma Technology, Shanghai Institute of Technology,School of Perfume and Aroma Technology, Shanghai Institute of Technology and School of Perfume and Aroma Technology, Shanghai Institute of Technology |
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| Abstract: | Objective To investigate the preparation method of peppermint oil microcapsules, the preparation and structural characterization of inclusion complexes, and develop new microcapsules. Methods The embedding rate of octenyl succinic anhydride short chain dextran chain (OSA-SGC) embedded peppermint oil was determined by UV spectrophotometry. OSA-SGC and its inclusion complex were characterized of by infrared spectroscopy (IR) and X-ray diffraction (XRD). Results The embedding rate of the OSA-SGC polymer prepared from the enzymatically hydrolyzed waxy corn starch was 35.7%. Conclusion The OSA-SGC polymer prepared by enzymatic hydrolysis of waxy corn starch could effectively enrich peppermint oil, which can give a new way for the development and application of new microcapsule aroma technology. |
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| Keywords: | octenyl succinic anhydride short chain dextran chain inclusion complex characterization |
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