食品科学 ›› 2007, Vol. 28 ›› Issue (3): 155-157.

• 工艺技术 • 上一篇    下一篇

牛肉香精纳米微胶囊的制备研究

 肖作兵, 叶琳, 章苏宁, 王进, 李业成   

  1. 上海应用技术学院生物与食品工程系; 深圳冠利达波顿香料有限公司上海研发中心; 深圳冠利达波顿香料有限公司上海研发中心 上海200233; 上海200233 上海水产大学食品学院; 上海200090; 上海200233;
  • 出版日期:2007-03-15 发布日期:2011-12-31

Study on Processing Technology of Beef Flavor-Loaded Nanocapsules

 XIAO  Zuo-Bing, YE  Lin, ZHANG  Su-Ning, WANG  Jin, LI  Ye-Cheng   

  1. 1.Department of Biology and Food Engineering, Shanghai Institute of Technology, Shanghai 200233, China;2.College of Food Science, Shanghai Fisheries University, Shanghai 200090, China;3.Shanghai Research and Development Center, Shenzhen Guanlida Boton Flavors and Fragrances Co. Ltd., Shanghai 200233, China
  • Online:2007-03-15 Published:2011-12-31

摘要: 本文研究了以壳聚糖和三聚磷酸钠为载体,采用离子凝胶化法以及喷雾干燥技术制备出装载牛肉香精的壳聚糖-三聚磷酸钠纳米微粒,确定了其最佳制备工艺参数并通过透射电镜、动态激光光散射仪和紫外分光光度计对其进行了分析检测,得到了香气稳定、粒经分布较好的纳米微粒香精产品。

关键词: 壳聚糖, 纳米胶囊, 牛肉香精

Abstract: On the base of using chitosan and tripolyphosphate as the carriers, the preparation of beef flavor-loaded nanoparticles was studied by adopting ionic gelation method and spray-drying technology. The optimal technical parameters were concluded and the products were tested by TEM, DLS and UV. It showed a good result of stable odor and particle size distribution.

Key words: chitosan, nanocapsules, beef flavor