食品科学 ›› 2013, Vol. 34 ›› Issue (22): 97-100.doi: 10.7506/spkx1002-6630-201322019

• 工艺技术 • 上一篇    下一篇

超声波法制备丁香精油-β-环糊精微胶囊

韩春然,张 静,李 煜   

  1. 哈尔滨商业大学食品工程学院,黑龙江省普通高等学校食品科学与工程重点实验室,黑龙江 哈尔滨 150076
  • 收稿日期:2013-06-27 修回日期:2013-10-28 出版日期:2013-11-25 发布日期:2013-12-05
  • 通讯作者: 韩春然 E-mail:hanchr@hrbcu.edu.cn

Ultrasonic Preparation of β-Cyclodextrin Microcapsules of Clove Oil

HAN Chun-ran,ZHANG Jing,LI Yu   

  1. Key Laboratory for Food Science and Engineering, College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
  • Received:2013-06-27 Revised:2013-10-28 Online:2013-11-25 Published:2013-12-05

摘要:

采用β-环糊精为璧材,利用超声波细胞粉碎仪超声乳化方法对丁香精油包埋,以芯材(丁香精油)与壁材(β-环糊精)质量比、超声功率、超声时间3个因素进行单因素试验和响应面试验,确定最佳包埋条件。结果表明:丁香精油包埋的最优条件为芯材(丁香精油)与壁材(β-环糊精)的质量比1:6、超声功率65W、超声时间13.4min(即268次),在此条件下丁香微胶囊的包埋率可达21.5%。

关键词: 丁香精油, 微胶囊, 超声波法

Abstract:

In this work, clove oil was encapsulated with β-cyclodextrin (β-CD) as a wall material by means of ultrasonic
emulsification. Three experimental conditions including core material/wall material weight ratio, ultrasonic power and ultrasonication
time were optimized by response surface methodology. The optimal encapsulation conditions were determined as
follows: 1:6 of clove oil/β-CD weight ratio, 65 W and 13.4 min. The encapsulation efficiency under the optimized conditions
was 21.5%.

Key words: clove oil, microcapsule, ultrasonic method

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