摘要
目的:肉豆蔻精油因刺激性气味及易挥发的特点限制了其在食品中的应用,为提高肉豆蔻精油的适用性,利用喷雾干燥技术制备肉豆蔻精油微胶囊。方法:以辛烯基琥珀酸淀粉酯/麦芽糊精(OSA/MD)为复合壁材制备微胶囊,采用气相色谱—质谱联用(GC-MS)法测定了包埋前后肉豆蔻精油的成分组成及相对含量,并对微胶囊稳定性进行考察。结果:制备的肉豆蔻精油微胶囊包埋率和保留率分别达到99. 28%和88. 15%,且40℃时保持稳定。结论:以辛烯基琥珀酸淀粉酯/麦芽糊精(OSA/MD)为复合壁材,利用喷雾干燥技术制备肉豆蔻精油微胶囊包埋效果好,且稳定性得到明显提高。
[Objective]The pungent odor and volatile characteristics of nutmeg essential oil have restricted its application in food.Microcapsules were prepared by spray drying for enlarging the applicability of nutmeg essential oil.[Method]Octenyl succinic anhydride(OSA)modified starches and maltodextrin(MD)were used as wall materials.The main composition of nutmeg essential oil was detected before and after microencapsulation by using gas chromatography-mass spectrography(GC-MS).The stability of essential oil microencapsules was also investigated.[Result]The encapsulation efficiency and retention rate reached up to 99.28%and 88.15%,respectively.The essential oil microencapsules at 40℃were stable.[Conclusion]The essential oil microencapsules indicated high encapsulation efficiency and retention rate.The thermal stability of essential oil microencapsules at 40℃was improved.
作者
吴邦富
董绪燕
邓乾春
从仁怀
魏芳
陈洪
吕昕
臧茜茜
黄凤洪
WU Bang-fu;DONG Xu-yan;DENG Qian-chun;CONG Ren-huai;WEI Fang;CHEN Hong;LV Xin;ZANG Xi-xi;HUANG Feng-hong(Oil Crops Research Institute of Chinese Academy of Agricultural Sciences/Hubei Key Laboratory of Lipid Chemistry and Nutrition /Oilseeds Processing Key Laboratory,Ministry of Agriculture,Wuhan 430062,China;Functional Oil Laboratory Associated by Oil CropsResearch Institute,Chinese Academy of Agricultural Sciences and Infinite(China)Co.,LTD,Wuhan 430062,China)
出处
《中国食物与营养》
2019年第2期29-32,共4页
Food and Nutrition in China
基金
中国农业科学院科技创新工程(项目编号:CAAS-ASTIP-2013-OCRI)
国家重点研发计划863项目(项目编号:2017YFD0400200)
国家自然科学基金(项目编号:31701643)
作者简介
吴邦富(1991-),男,学士,研究实习员,研究方向:脂质功能食品;通信作者:董绪燕(1980-),女,博士,助理研究员,研究方向:脂质化学。
