百里香精油的微胶囊制备及其缓释性能的研究

doi:10.7506/spkx1002-6630-201306013

食品科学 ›› 2013, Vol. 34 ›› Issue (6): 60-63.doi: 10.7506/spkx1002-6630-201306013

百里香精油的微胶囊制备及其缓释性能的研究

王娣，许晖，汪张贵，谢海伟，曹珂珂，任茂生，田长城

蚌埠学院生物与食品工程系，安徽蚌埠 233030

收稿日期:2011-12-08 修回日期:2013-01-30 出版日期:2013-03-25 发布日期:2013-03-01
通讯作者: 王娣 E-mail:wangdibbxy@126.com
基金资助:
安徽省高校优秀青年人才基金项目

Preparation of microencapsulation of Thymus oil and determination of controlled-release properties

WANG Di，XU Hui，WANG Zhang-gui，XIE Hai-wei，CAO Ke-ke，REN Mao-sheng，TIAN Chang-cheng

Department of Biology and Food Engineering, Bengbu College, Bengbu 233030, China

Received:2011-12-08 Revised:2013-01-30 Online:2013-03-25 Published:2013-03-01

摘要/Abstract

摘要： 以啤酒废酵母为壁材包埋制备百里香精油微胶囊，分别考察精油酵母比、包埋温度、包埋时间对精油微胶囊效果的影响。百里香精油最佳包埋条件为精油酵母比为2:1、包埋温度60℃、包埋时间10h。百里香精油包埋率为86.71%；100℃加热30h，精油微胶囊挥发率仅有15.8%。缓释实验结果表明：微胶囊能够降低油脂氧化和香味释放速度，延长精油的使用寿命。

关键词: 微胶囊, 啤酒酵母, 百里香精油, 缓释性能

Abstract: Microcapsules of thymus oil were prepared by using beer yeast cells as wall materials. The effects of essential oil-yeast ratio, encapsulating temperature and encapsulating time were investigated. The optimal microencapsulating conditions included essential oil-yeast ratio of 2:1, encapsulating temperature of 60 ℃ and encapsulating time of 10 h. Under these conditions, the maximum yield of essential oil encapsulated in yeast-based microcapsule was 86.71%. After heating at 100 ℃ for 30 h, the releasing rate of volatile components in microcapsules was only 15.8%. Meanwhile, microcapsules also revealed more stable antioxidant activity. Therefore, microencapsulation can reduce the releasing rate and oxidation process of volatile components, thus prolonging the life of essential oil.

Key words: microencapsulation, beer yeast, thymus oil, controlled-release properties

中图分类号:

TS202.3

王娣，许晖，汪张贵，谢海伟，曹珂珂，任茂生，田长城. 百里香精油的微胶囊制备及其缓释性能的研究[J]. 食品科学, 2013, 34(6): 60-63.

WANG Di，XU Hui，WANG Zhang-gui，XIE Hai-wei，CAO Ke-ke，REN Mao-sheng，TIAN Chang-cheng. Preparation of microencapsulation of Thymus oil and determination of controlled-release properties[J]. FOOD SCIENCE, 2013, 34(6): 60-63.

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百里香精油的微胶囊制备及其缓释性能的研究

Preparation of microencapsulation of Thymus oil and determination of controlled-release properties

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