| 微胶囊化薄荷油缓释性能的测定 |
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| 引用本文： | 王璐,肖刚,许时婴. 微胶囊化薄荷油缓释性能的测定[J]. 食品与发酵工业, 2000, 26(2): 28-32 |
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| 作者姓名： | 王璐 肖刚 许时婴 |
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| 作者单位： | 无锡轻工大学食品学院,无锡,214036 |
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| 摘 要： | 采用水蒸气蒸馏法测定了微胶囊化薄荷油的总油。用改进的Reineccuis方法测定了表面油。用静态顶空法 (SHA)测定了由 3种不同壁材制成的微胶囊化薄荷油在水中的缓释性能。加入脂类物质壁材的微胶囊化薄荷油能明显的控制香精的释放速度。
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| 关 键 词： | 微胶囊 缓释性能的测定 静态顶空法 薄荷油 |
| 修稿时间： | 1999-03-25 |
Determination of Controlled-release Properties of Mint Oil Microencapsulations |
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| Wang Lu,Xiao Gang,Xu Shiying. Determination of Controlled-release Properties of Mint Oil Microencapsulations[J]. Food and Fermentation Industries, 2000, 26(2): 28-32 |
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| Authors: | Wang Lu Xiao Gang Xu Shiying |
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| Affiliation: | Wang Lu,Xiao Gang,Xu Shiying;(Food Science and Technology School, Wuxi University of Light Industry, Wuxi, 214036) |
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| Abstract: | The total oil of the mint microencapsulations was measured by steam distillation method. The surface oil was determined according to a modified Reineccius's method. The controlled release properties in water of these microencapsulations with wall material of isolate soy protein(ISP), a lipid(10% total weight) plus ISP and methylcellulose(MC), respectively, were measured by static headspace analysis(SHA).The result indicated that the sample containing the lipid had the best effect in controlling release rate and release intensity,and the controlling property of ISP was better than MC. |
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| Keywords: | microencapsutation controlled-release static headspace analysis(SHA) mint oil |
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