使用β-环糊精通过糊法对柠檬油进行包封：包封效率和油挥发物概况

Encapsulation of lemon oil by paste method using beta-cyclodextrin: encapsulation efficiency and profile of oil volatiles.

作者信息

Bhandari B R, D'Arcy B R, Padukka I

机构信息

Food Science and Technology, School of Land and Food, University of Queensland, Gatton College, Queensland 4345, Australia.

出版信息

J Agric Food Chem. 1999 Dec;47(12):5194-7. doi: 10.1021/jf9902503.

DOI:10.1021/jf9902503

PMID:10606594

Abstract

Microencapsulation of lemon oil was undertaken by kneading with beta-cyclodextrin, at a beta-cyclodextrin to lemon oil ratio of 88:12 (w/w). The resulting paste samples of the complex were vacuum- or spray-dried. Ten selected lemon oil flavor volatiles (alpha-pinene, sabinene, beta-pinene, beta-myrcene, limonene, gamma-terpinene, terpinolene, linalool, neral, and geranial) in the complex were analyzed periodically after 1, 2, 5, 10, 15, 20, and 30 min of kneading time. The results indicated that the levels of these volatiles were not significantly different (P > 0.05) irrespective of mixing time or type of the drying (vacuum- or spray-drying) used. An optimum mixing time was found to be 15 min, at which time the maximum encapsulation of lemon oil (97.7 mg/g of beta-cyclodextrin) was obtained in the complex powder.

摘要

通过与β-环糊精捏合进行柠檬油的微胶囊化，β-环糊精与柠檬油的比例为88:12（w/w）。将所得复合物的糊状物样品进行真空干燥或喷雾干燥。在捏合时间为1、2、5、10、15、20和30分钟后，定期分析复合物中十种选定的柠檬油风味挥发物（α-蒎烯、桧烯、β-蒎烯、β-月桂烯、柠檬烯、γ-萜品烯、萜品油烯、芳樟醇、橙花醛和香叶醛）。结果表明，无论混合时间或所用干燥类型（真空干燥或喷雾干燥）如何，这些挥发物的含量均无显著差异（P>0.05）。发现最佳混合时间为15分钟，此时在复合粉末中获得了最大的柠檬油包封量（97.7毫克/克β-环糊精）。