热带作物学报2017，Vol.38Issue(6)：1127-1133,7.DOI:10.3969/j.issn.1000-2561.2017.06.023
菠萝蜜种子淀粉制备香草兰微胶囊的工艺研究
Formulation and Preparation Technique of Vanilla Oil Microcapsuled by Jackfruit Seed Starch
摘要
Abstract
The microcapsule embedding condition was optimized by the response surface analysis based on vanilla essential oil microcapsuled by jackfruit seed starch by the saturated aqueous solution method.Five main variables of significance for the yields were studied including the ratio of wall material to vanilla essential oil,embedding time and temperature,and a Box-Benhnken Design (BBD) was used based on the results of single factor tests.This resulted in the optimal condition in regards of the ratio of wall material to vanilla essential oil,embedding time and temperature at 7.5:1 (g:g),72 min,and 54 ℃,respectively.Under the optimal condition,the experimental yield of microcapsule was 95.46％±0.2％,encapsulation efficiency and oil content of the essential oil microcapsule reached 76.35％±0.6％ and 27.73％:t:0.3％,respectively,which was in good agreement with the value predicted by the model.This process conditions would provide a theory basis for the embedding of vanilla essence oil microcapsule by jackfruit seed starch.关键词
菠萝蜜种子淀粉/香草兰精油/饱和水溶液法/微胶囊/响应面法Key words
Jackfruit seed starch/vanilla essential oil/saturated aqueous solution method/microcapsule/response surface methodology分类
农业科技引用本文复制引用
张彦军,朱红梅,田建文,徐飞,初众..菠萝蜜种子淀粉制备香草兰微胶囊的工艺研究[J].热带作物学报,2017,38(6):1127-1133,7.基金项目
中国热带农业科学院基本科研业务费专项资金(No.1630142017020) （No.1630142017020）
海南省自然科学基金项目(No.317271). （No.317271）
