丁立忠,杨剑,黄文

• 1:华中农业大学食品科技学院
• 2:深圳职业技术学院

摘要(Abstract)：

解释了食用香精微胶囊化的作用。详细介绍了喷雾干燥、喷雾冷凝、挤压法、凝聚法、共晶法、分子包埋法等食用香精的微胶囊化方法。总结了可用的各类壁材,介绍了新的工艺优化方法。最后阐述了微胶囊化食用香精的释放机理及其应用,并指出了今后研究的重点在对壁材的改进上。

关键词(KeyWords)： 食用香精;微胶囊;工艺优化;释放机理

Abstract:

Keywords:

基金项目(Foundation): 深圳市重点科研项目基金资助(No.05KJba054)

作者(Author): 丁立忠,杨剑,黄文

参考文献(References)：

• [1]王璐,许时婴.香精香料微胶囊化[J].食品与发酵工业,1999,25(3):52-58.
• [2]鲍鲁生.食品工业中应用的微胶囊技术[J].食品科学,1999(9):6-9.
• [3]Re-MI.Microencapsulationbyspray-drying[J].Drying Technology,1998,16:1195-1236.
• [4]张峻,齐崴,韩志慧,等.食品微胶囊、超微粉碎加工技术[M].北京:化学工业出版社,2005.
• [5]Desobry S,Netto F M,Labuza T P.Comparison of spray-drying,drum-drying and freeze-drying for b-caroteneencapsulationandpreservation[J].Journal of Food Science,1997,62:1158-1162.
• [6]Buffo RA,Probst K,Zehentbauer G,etal.GA.Effects of agglomeration on the properties of spray-dried encapsulated flavours[J].Flavour and Fragrance Jour-nal,2002,17:292-299.
• [7]Augustin M A,Sanguansri L,Margetts C,et al.Microencapsulation of food ingredients[J].Food Au-stralia,2001,53:220-223.
• [8]Rizvi S S H,Mulvaney SJ,Sokhey AS.The combined application of supercritical fluid and extrusiontechnology[J].Trends in Food Science and Technology,1995(6):232-240.
• [9]Crocker G C,Pritchett D E.I mproved encapsulated cit-rus oils[J].Food Technology,1978,32:36-45.
• [10]Nakagawa K,Iwamoto S,Nakaji ma M,et al.Micro-channel emulsification using gelatine and surfac-tan-free coacervate microencapsulation[J].Journal of Colloids and Interface Science,2004,278:198-205.
• [11]Beristain CI,Vazquez A,Garcia HS,et al.Encapsu-lationof orangepeel oil bycocrystallization[J].Lebens-mittel-Wissenschaft and-Technologie,1996,29:645-647.
• [12]Riitta Partanen,Mikko Ahro,Mari Hakala,et al.Mi-croencapsulation of caraway extract inβ-cyclodextrin and modified[J].European Food Research and Technology,2002,214:242-247.
• [13]Alaize de P Martins,AACraveiro,MI L Machado,et al.Preparation and characterization of Mentha x villosa Hudsonoil-β-cyclodextrincomplex[J].Journal of Thermal Analysis and Calori metry,2007,88:363-371.
• [14]Reineccius T A,Reineccius G A,Peppard TL.Encap-sulation of flavors using cyclodextrins:comparison of flavor retentionin alpha,beta and gamma types[J].Journal of Food Science,2002,67:3271-3279.
• [15]Bhandari B R,D Arcy B R,PadukkaI.Encapsulation of lemon oil by paste method usingβ-cyclodextrin:en-capsulationefficiencyand profile of oil volatiles[J].Jo-urnal of Agricultural and Food Chemistry,1999,47:5194-5197.
• [16]Jouquand C,Ducruet V,Giampaoli P.Partitioncoeffi-cients of aroma compounds in polysaccharide solutions bythe phase ratio variation method[J].Food Chem-istry,2004,85:467-474.
• [17]Amrita K,Dabur R S,Kapoor C M.Application of microencapsulation technology in dairy industry[J].Indian Food Industry,1999,18:57-64.
• [18]Tesch S,Gerhards Ch,Schubert H.Stabilization of e-mulsions by OSAstarches[J].Journal of Food Engine-ering,2002,54:167-174.
• [19]Godshall MA.Howcarbohydratesinfluencefoodflavor[J].Journal of Food Technology,1997,51:63-67.
• [20]Apintanapong M,Noomhorm A.The use of spray-dr-yingto microencapsulate2-acetyl-1-pyrroline,a major flavour component of aromatic rice[J].International Journal of FoodScienceand Technology,2003,38:95-102.
• [21]王春杰,徐仲伟,宁正祥.喷雾干燥法制备微胶囊化甜橙油的研究[J].食品与发酵工业,2006,32(9):56-57.
• [22]Beristain C I,Garcia H S,Vernon-Carter E J.Spraydried encapsulation of cardamom(Elettaria car-damomum)essentialoil withmesquite(Prosopisjuliflora)gum[J].Lebensmittel-Wissenschaft und Technologie,2001,34:398-401.
• [23]肖作兵,章苏宁.纳米微胶囊牛肉香精的制备技术研究[J].香料香精化妆品,2005,12(6):29-32.
• [24]朱丽云,李素芳,邵慧娟.复凝聚喷雾干燥法制备香精香料微胶囊的研究[J].食品科技,2006,1(4):25-33.
• [25]Yoshii H,Soottitantawat A,Liu XD,et al.Flavorre-leasefromspray-dried maltodextrin/gumarabic or soy matrices as afunction of storage relative humidity[J].Innovative Food Science and Emerging Techno-logies,2001(2):55-61.
• [26]Ji menezl M,Garc姫a HS,Beristain CI.Spray-drying microencapsulation and oxidative stability of conjugated linoleic acid[J].European Food Research and Te-chnology,2004,219:588-592.
• [27]Sheu T Y,Rosenberg M.Microencapsulation by spray-drying ethyl caprylate in whey protein and car-bohydrate wall systems[J].Journal of Food Science,1995,60:98-103.
• [28]Ki m Y D,Morr C V.Microencapsulation properties of gumarabic and several food proteins:spray dried ora-nge oil emulsion particles[J].Journal of Agricultural and Food Chemistry,1996,44:1314-1320.
• [29]Keogh MO,Kennedy B,KellyJ,et al.Stabilitytoox-idation spray-dried fish oil powder microencapsulated using milkingredients[J].Journal of Food Science,1999,66:217-224.
• [30]Hogan S A,McNamee B F,O Riordan E D,et al.Microencapsulating properties of whey protein co-ncentrate75[J].Food Engineering and Physical Properties,2001,66:675-680.
• [31]Lazko J,Popineau Y,Legrand J.Soy glycinin micro-capsules bysi mplecoacervation method[J].Colloidsand Surfaces B:Biointerfaces,2004,37:1-8.
• [32]石强,吾满江.艾力.共轭亚油酸微胶囊化的乳化工艺研究[J].食品科学,2006,27(11):310-314.
• [33]宋健,陈磊,李效军.微胶囊化技术及应用[M].北京:化学工业出版社,2001.
• [34]谢岩黎.模糊数学在维生素A微胶囊工艺参数优化中的应用研究[J].食品与生物技术学报,2006,25(6):29-33.
• [35]赵武奇,殷涌光.红景天苷缓释微囊神经网络建模[J].食品科学,2006,27(9):107-109.
• [36]Roos K B.Effect of texture and microstructure on fla-vour retention and release[J].International Dairy Jo-urnal,2003,13:593-605.
• [37]闫玉霄,沈兰萍.微胶囊缓释性能的理论研究及影响因素分析[J].北京纺织,2002,23(4):47-49.
• [38]Pothakamury UR,Barbosa-Canovas GV.Fundamental aspects ofcontrolledreleaseinfoods[J].TrendsinFood Science and Technology,1995(6):397-406.