食品科学 ›› 2006, Vol. 27 ›› Issue (12): 426-428.
• 工艺技术 • 上一篇 下一篇
陈三宝,张梅
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CHEN San-bao,ZHANG Mei
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摘要: 桉叶油是含有多种成分的天然植物油,产品极易挥发,且与食品、药品原料不易混合均匀。本研究采用微孔淀粉吸附和包埋技术,将液态的挥发油制成桉叶油固体粉末,产品含油量高,制备工艺简单,具有较好的缓释性能,适用于添加到固体食品及药品中。
关键词: 桉叶油, 微孔淀粉, 吸附, 缓释
Abstract: Eucalyptus oil is natural plant oil that implies various composition. It is easy to be volatilization. And with the food, the drugs raw material not easy admixture even.The mcroporous starch adsorbs and wraps to cover up the technique making the liquid eucalyptus oil into solid powder in this study. Its’ oil content was high. The preparation technique is simple, the release is slow. It is applicable additive for solid food and drugs
Key words: Eucalyptus oil, mcroporous starch, absorbing, retarded release
陈三宝,张梅. 桉叶油微粉的制备及缓释性能研究[J]. 食品科学, 2006, 27(12): 426-428.
CHEN San-bao,ZHANG Mei . Study on the Preparation and Retarded Releasing Characteristics of Eucalyptus Oil Micronitazion[J]. FOOD SCIENCE, 2006, 27(12): 426-428.
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