复合凝聚球状多核薄荷油微胶囊的释放动力学及应用-食品科学.PDF

6 2010, Vol. 31, No. 23 食品科学 ※基础研究 1 2 2 2 2 , 2 董志俭 ，汪 羽 ，夏书芹 ，贾承胜 ，张晓鸣 * ，许时婴 (1. 渤海大学生物与食品科学学院，辽宁 锦州 121000 ；2. 江南大学食品学院，江苏 无锡 214112 ) 制备球状多核结构的复合凝聚薄荷油微胶囊，并且研究其释放动力学以及在曲奇中的应用效果。结果表 明：复合凝聚球状多核薄荷油微胶囊在热水中的释放符合一级释放动力学，释放动力学速率常数随着芯壁质量比的 增大而增加；而在烘箱中的释放符合零级释放动力学，释放动力学速率常数随温度的升高而增加。感官评定的结 果表明二次包埋能够增强复合凝聚薄荷油微胶囊的包埋效果，二次包埋复合凝聚微胶囊在曲奇中的应用效果与环糊 精相当。 微胶囊；复合凝聚；薄荷油；释放动力学 Release Kinetics and Application of Spherical Multinuclear Peppermint Oil Microcapsules Prepared by Complex Coacervation 1 2 2 2 2, 2 DONG Zhi-jian ，WANG Yu ，XIA Shu-qin ，JIA Cheng-sheng ，ZHANG Xiao-ming *，XU Shi-ying (1. College of Biotechnology and Food Science, Bohai University, Jinzhou 121000, China； 2. School of Food Science and Technology, Jiangnan University, Wuxi 214112, China) Abstract ：Spherical multinuclear peppermint oil microcapsules were prepared by complex coacervation and their release kinetics and application in biscuits were investigated. The results showed that the release of the microcapsules by coacervation followed the first order release kinetics in hot water and its releasing constant increased with the ratio of core/wall, while their release followed zero order release kinetics in oven and its releasing constant increased with the temperature. The sensory evaluation indicated that double encapsulating could strengthen the encapsulating effectiveness of microcapsules by coacervation. The effectiveness of coacervation microcapsules by double encapsulation in the biscuit was the same as cyclodextrin. Key words ：microcapsule ；oa