食品科学 ›› 2007, Vol. 28 ›› Issue (3): 139-142.

• 工艺技术 • 上一篇    下一篇

异硫氰酸烯丙酯的分子包埋物在不同温度下的控制释放

 李学红, 金征宇   

  1. 江南大学食品学院; 江南大学食品学院 江苏无锡214036 郑州轻工业学院食品与生物工程学院; 河南郑州450002; 江苏无锡214036;
  • 出版日期:2007-03-15 发布日期:2011-12-31

Controlled Release of Inclused Allyl Isothiocyanate at Various Relative Humidities

 LI  Xue-Hong, JIN  Zheng-Yu   

  1. 1.School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China; 2.College of Food and Biological Engineering, Zhengzhou Institute of Light Industry, Zhengzhou 450002, China
  • Online:2007-03-15 Published:2011-12-31

摘要: 本论文利用β-环糊精对异硫氰酸烯丙酯进行分子包埋,将液态油转变为固体的包合物粉末,同时对其释放特性进行研究。结果表明,异硫氰酸烯丙酯可以和β-环糊精形成包合物,包合物中异硫氰酸烯丙酯的释放速度与环境的相对湿度密切相关,释放过程可以用Avrami方程进行较好的拟和。环糊精的包埋释放反应是一个动态的可逆过程,在密闭体系中存在一个异硫氰酸烯丙酯的顶空平衡浓度。

关键词: 异硫氰酸烯丙酯, 环糊精, 包埋, 控制释放

Abstract: In this paper allyl isothiocyanate(AITC) was included by β-cyclodextrin to form a solid powder and the controlled release property of AITC from the inclusion complexes was studied. The results showed that the release rate of AITC from the β-CD-AITC complex is correlated with environmential relative humidity(RH) and the release time-courses of the complex fit well to the Avrami equation. The release reaction of CD is a dynamic equilibrium process and there is AITC equilibrium concentration in the headspace above CD-AITC complex in a sealed system.

Key words: allyl isothiocyanate(AITC), cyclodextrin (CD), inclusion, controlled release