摘要
以麦芽糊精和麦芽糖作为壁材、以变性淀粉为乳化剂将薄荷醇封存于稳定的玻璃态结构中,采用喷雾干燥法制备了薄荷醇微胶囊。利用原子力显微镜对其形貌进行表征发现薄荷醇微胶囊呈球形,大小在1 3μm之间,动态光散射法测量出微胶囊的平均粒径为1.75μm。分光光度法对微胶囊的总薄荷醇含量和表面薄荷醇含量进行定量研究,结果表明制备的薄荷醇微胶囊具有高的保留率、包埋率和微胶囊化效率。微胶囊化薄荷醇的水溶性好、稳定性强,使它可以广泛应用于食品、饮料、烟草、保健药品中。
Modified starch CAPSUL was selected as an emulsifier and menthol was encapusulated in glassy carbohydrate matrix having maltodextrin and maltose. The yielded emulsion was spray-dried to give menthol microencapsule powder. The morphological characterization by atom force microscope （AFM） showed that menthol microencapsule was spherical and the size was between 1 μm and 3 μm. The average diameter of menthol microencapsule was about 1.75 μm measured by the dynamic light scattering. The menthol content of microencapsule was tested by distillation and spectrophotometry. The experimental results showed that the menthol microencapsule had good retaing ability, high encapsulation efficiency and microencapsulating efficiency. The dissolution and stability of menthol were greatly enhanced after it was microencapsulated. So the microencapsulated menthol could be applied broadly in the fields of food, beverage, tobacco and drug and markedly prolonged their shelflife.
出处
《中国食品添加剂》
CAS
2008年第2期157-161,共5页
China Food Additives
基金
深圳市重点科研项目基金资助(No.05KJba054)
关键词
薄荷醇
微胶囊
包埋率
稳定性
喷雾-干燥
menthol
microencapsule
mncapsulation efficiency
stability
spray-drying
作者简介
彭姣凤，博士，香料工程师，主要从事香精香料微胶囊化研究。
