作 者：
吴邦富;董绪燕;邓乾春;从仁怀;魏芳;陈洪;吕昕;臧茜茜;黄凤洪
单 位：
中国农业科学院油料作物研究所/油料脂质化学与营养湖北省重点实验室/农业部油料加工重点实验室;中国农业科学院油料作物研究所-无限极功能油脂联合实验室
关键词：
肉豆蔻精油;气相色谱—质谱联用;微胶囊;储藏稳定性
摘 要：
目的:肉豆蔻精油因刺激性气味及易挥发的特点限制了其在食品中的应用,为提高肉豆蔻精油的适用性,利用喷雾干燥技术制备肉豆蔻精油微胶囊。方法:以辛烯基琥珀酸淀粉酯/麦芽糊精(OSA/MD)为复合壁材制备微胶囊,采用气相色谱—质谱联用(GC-MS)法测定了包埋前后肉豆蔻精油的成分组成及相对含量,并对微胶囊稳定性进行考察。结果:制备的肉豆蔻精油微胶囊包埋率和保留率分别达到99. 28%和88. 15%,且40℃时保持稳定。结论:以辛烯基琥珀酸淀粉酯/麦芽糊精(OSA/MD)为复合壁材,利用喷雾干燥技术制备肉豆蔻精油微胶囊包埋效果好,且稳定性得到明显提高。
译 名：
Microencapsulation of Nutmeg( Myristica fragrans) Essential Oil and Its Stability
作 者：
WU Bang-fu;DONG Xu-yan;DENG Qian-chun;CONG Ren-huai;WEI Fang;CHEN Hong;LV Xin;ZANG Xi-xi;HUANG Feng-hong;Oil Crops Research Institute of Chinese Academy of Agricultural Sciences/Hubei Key Laboratory of Lipid Chemistry and Nutrition/Oilseeds Processing Key Laboratory,Ministry of Agriculture;Functional Oil Laboratory Associated by Oil Crops Research Institute,Chinese Academy of Agricultural Sciences and Infinite ( China) Co.,LTD;
关键词：
nutmeg essential oil;;GC-MS;;microencapsulation;;stability
摘 要：
Objective The pungent odor and volatile characteristics of nutmeg essential oil have restricted its application in food. Microcapsules were prepared by spray drying for enlarging the applicability of nutmeg essential oil. Method Octenyl succinic anhydride( OSA) modified starches and maltodextrin( MD) were used as wall materials. The main composition of nutmeg essential oil was detected before and after microencapsulation by using gas chromatography-mass spectrography( GC-MS). The stability of essential oil microencapsules was also investigated. Result The encapsulation efficiency and retention rate reached up to 99. 28% and 88. 15%,respectively. The essential oil microencapsules at 40℃ were stable. Conclusion The essential oil microencapsules indicated high encapsulation efficiency and retention rate. The thermal stability of essential oil microencapsules at 40℃ was improved.
