| 茉莉精油微胶囊香气成分的释放研究 |
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| 引用本文： | 陆宁,宛晓春.茉莉精油微胶囊香气成分的释放研究[J].食品与发酵工业,2004,30(5):30-34. |
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| 作者姓名： | 陆宁 宛晓春 |
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| 作者单位： | 安徽农业大学,农业部茶叶生物化学与生物技术实验室,合肥,230036 |
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| 基金项目： | 安徽省自然科学基金(No.01041304) |
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| 摘 要： | 研究了茉莉精油的挥发性、茉莉精油微胶囊的总精油含量及表面含油量,分析了茉莉精油微胶囊总精油及表面含油量在贮存过程中的变化。研究结果表明:微胶囊在贮存过程中,茉莉精油的损失主要是微胶囊表面油的损失,并得出微胶囊对茉莉精油香气成分的保存是十分有效的结论。对各释放结果逐一进行了数学方程拟合,取得了较高的置信度。
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| 关 键 词： | 茉莉精油 微胶囊 释放 |
| 修稿时间： | 2004年1月10日 |
Studies on Microencapsulated of Jasmin Essential Oil and Release of Flavor Compounds |
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| Lu Ning,Wan Xiaochun Key Laboratory of Tea Biochemistry & Biotechnology,Anhui Agrictural University,Hefei.Studies on Microencapsulated of Jasmin Essential Oil and Release of Flavor Compounds[J].Food and Fermentation Industries,2004,30(5):30-34. |
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| Authors: | Lu Ning Wan Xiaochun Key Laboratory of Tea Biochemistry & Biotechnology Anhui Agrictural University Hefei |
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| Affiliation: | Lu Ning,Wan Xiaochun Key Laboratory of Tea Biochemistry & Biotechnology,Anhui Agrictural University,Hefei,230036 |
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| Abstract: | Based on a comparison and analysis of the volatility of essential oil of jasminum sambac,
the total and surface content of essential oil in the microencapsulation, and an analysis of the change of
the total and surface content of essential oil in microencapsulation during storage, this research showed
that loss of the surface oil of the microencapsulation accounts for the main loss of essential oil of jas-
minum sambac during storage. The study concluded that microencapsulation was very useful for the
storage of the flavour of essential oil of Jasminum Sambac. |
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| Keywords: | jasmin essential oil microencapsulation release |
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