薄荷精油微胶囊的制备工艺及性质研究

2020 2nd International Symposium on the Frontiers of Biotechnology and Bioengineering (FBB 2020) Pub Date : 1900-01-01 DOI:10.23977/fbb2020.019

Xiaojuan Zhang, Bo Liang, Ye Dua, Guanzheng Wang, Yingying Sun, R. Yao, Ximao Cao, Z. Zhang

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引用次数: 0

摘要

薄荷精油在食品工业中应用广泛，但其易被氧化。为提高薄荷精油微胶囊的氧化稳定性，本文通过单因素实验和响应面优化实验制备了薄荷精油微胶囊。研究了芯壁比、复合混凝pH值和搅拌速度对薄荷精油微胶囊包埋率的影响。得到的最佳实验条件为:芯壁比为1.9:1;复缩合pH值，4.0;而最佳搅拌速度为400r/min。薄荷精油微胶囊的最大包埋率为89.67%。POV值表明，薄荷精油微胶囊的氧化稳定性显著高于薄荷精油。

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Preparation Technics and Properties Research of Peppermint Essential Oil Microcapsules

Peppermint essential oil is widely used in food industry, but it is easy to be oxidized. In order to improve its oxidation stability, the peppermint essential oil microcapsule was prepared by single factor experiment and response surface optimization experiment in the paper. The effect of core wall ratio, pH value of complex coagulation and agitation speed on the embedding rate of peppermint essential oil microcapsules was studied respectively. The optimum experimental conditions were obtained as follows: core wall ratio, 1.9:1; pH value of complex condensation, 4.0; and the optimal agitation speed, 400r/min. The maximum embedding rate of peppermint essential oil microcapsules was 89.67%. POV value showed that the oxidative stability of peppermint essential oil microcapsules was significantly higher than peppermint essential oil.

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2020 2nd International Symposium on the Frontiers of Biotechnology and Bioengineering (FBB 2020)

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