复凝聚法制作甜橙香精微胶囊工艺研究
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(1. 中南大学隆平分院,湖南 长沙 410125;2. 湖南省农业科学院,湖南 长沙 410125;3. 湖南省农产品加工研究所,湖南 长沙 410125 )

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陈琳皓,男,中南大学在读硕士研究生。

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“十二五”国家科技支撑计划项目(编号:2012BAD31B02)


Preparation of microcapsules encapsulating orange essential oil by complex coacervation
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(1. Longping Branch Graduate School, Central South University, Changsha, Hunan 410125, China; 2. Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China; 3. Hunan Agricultural Product Processing Institute, Changsha, Hunan 410125, China)

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    摘要:

    以阿拉伯胶及明胶为壁材,甜橙香精为芯材,采用复凝聚法制备球状多核甜橙微胶囊。研究壁材组成比例、芯壁比、pH、固化剂添加量对微胶囊产率和微胶囊效率、微胶囊装载量的影响。研究结果表明:当明胶和阿拉伯胶比例为1.11.0(mm),芯壁比为2.21.0(mm),pH 3.6,固化剂添加量为0.16%时,微胶囊的有效载量最高,达到73.16%。

    Abstract:

    Taking gum Arabic and gelatin as wall material, orange essence as core materials, the globular multi-core orange microcapsules was prepared by adopting compound condensation. Several probolems were studied, including wall material ratio , the core wall ratio, pH, types of curing agent, adding quantity on production rate , efficiency of microcapsules microcapsule, and the influence of microcapsule loading capacity. By the response surface test, the results showed that the ratio of gelatin and Arabic gum was 1.11.0 (mm), core wall ratio was 2.21(mm), pH 3.6, curing agent content was 0.16%, the microcapsules of highest loads effectively was 73.16%.

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陈琳皓,单杨,李高阳,等.复凝聚法制作甜橙香精微胶囊工艺研究[J].食品与机械,2016,32(3):198-202.
CHENLinhao, SHANYang, LIGaoyang, et al. Preparation of microcapsules encapsulating orange essential oil by complex coacervation[J]. Food & Machinery,2016,32(3):198-202.

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  • 收稿日期:2015-11-19
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  • 在线发布日期: 2023-03-09
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