烯丙基异硫氰酸酯-β-环糊精微胶囊制备及其稳定性研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2012, Vol.28, No.8 烯丙基异硫氰酸酯-β-环糊精 微胶囊的制备及其稳定性研究 张清峰1 2 1 ，姜子涛 ，郑国栋 （1.江西农业大学食品科学与工程学院，江西省高等学校天然产物开发与利用重点实验室，江西南昌 330045） （2.天津商业大学食品科学与工程系，天津 300134） 摘要：通过悬浮液法制备烯丙基异硫氰酸酯与β-环糊精微胶囊，并通过红外光谱法进行表征。结果表明，经光度法测定微胶囊 中烯丙基异硫氰酸酯浓度为4.38%。被包埋后，由于β-环糊精外壳的空间阻碍，微胶囊中的烯丙基异硫氰酸酯(AITC)在85 ℃条件下贮 藏48 h保留率为17.0%，对照组3 h后即挥发完全；室温条件下贮藏14 d微胶囊中AITC的含量几乎无变化。 关键词：烯丙基异硫氰酸酯；β-环糊精；微胶囊；稳定性 文章篇号：1673-9078(2012)8-979-981 Preparation, Characterization and Stability of Allyl Isothiocyanate-β-Cyclodextrin Microcapsules 1 2 1 ZHANG Qing-feng , JIANG Zi-tao , Zhen Guo-dong (1.Key Laboratory of Jiangxi Provincial Department of Education in Natural Product Research and Development, Jiangxi Agriculture University, Nanchang 330045, China) (2.Department of Food Science and Engineering, Tianjin University of Commerce, Tianjin 300134, China) Abstract: The microcapsules of allyl isothiocyanate-β-cyclodextrin were prepared by suspension method and characterized by Fourier transform infrared spectroscopy. By ultraviolet spectrometry, the content of allyl isothiocyanate (AITC) in the microcapsules was determined as 4.38%. After embedding, because of the space hinder of β-cyclodextrin, the retention rate of AITC was 17.0% when stored 48 h under 85 ℃. The control sample volatilized within 3 h. The AITC content kept constant when stored at room temperature for 14 d. Key words: allyl isothiocyanate (AITC); β-cyclodextrin; microcapsules; stability 异硫氰酸酯(ITCs)具有辛辣刺激的风味，是辣根 溶性，极大的限制了它在食品中的应用。 酱、芥末油、青芥辣酱等常用调味品的主要风味成分。