异硫氰酸烯丙酯的分子包埋物在不同温度下的控制释放 - 食品科学.pdfVIP

※工艺技术 食品科学 2007, Vol. 28, No. 03 139 1,2 1 李学红 ， 金征宇 (1.江南大学食品学院，江苏 无锡 214036； 2.郑州轻工业学院食品与生物工程学院，河南 郑州 450002) ：本论文利用β- 环糊精对异硫氰酸烯丙酯进行分子包埋，将液态油转变为固体的包合物粉末，同时对其 释放特性进行研究。结果表明，异硫氰酸烯丙酯可以和β-环糊精形成包合物，包合物中异硫氰酸烯丙酯的释放速 度与环境的相对湿度密切相关，释放过程可以用Avrami方程进行较好的拟和。环糊精的包埋释放反应是一个动态 的可逆过程，在密闭体系中存在一个异硫氰酸烯丙酯的顶空平衡浓度。 ：异硫氰酸烯丙酯；环糊精；包埋；控制释放 Controlled Release of Inclused Allyl Isothiocyanate at Various Relative Humidities 1,2 1 LI Xue-hong ，JIN Zheng-yu (1.School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China； 2.College of Food and Biological Engineering, Zhengzhou Institute of Light Industry, Zhengzhou 450002, China) Abstract ：In this paper allyl isothiocyanate(AITC) was included by β-cyclodextrin to form a solid powder and the controlled release property of AITC from the inclusion complexes was studied. The results showed that the release rate of AITC from the β-CD-AITC complex is correlated with environmential relative humidity(RH) and the release time-courses of the complex fit well to the Avrami equation. The release reaction of CD is a dynamic equilibrium process and there is AITC equilibrium concentration in the headspace above CD-AITC complex in a sealed system. Key words：allyl isothiocyanate(AITC)；cyclodextrin (CD)；inclusion；controlled release 中图分类号：TS201.7 文献标识码：A 文章编号：1002-6630(2007)03-0139-04 [1] 氰酸烯丙酯的释放行为进行较为深入的研究，以期了解 异硫氰酸烯