奶香型缓释香精的制备研究
摘要：奶香型香精被用作葡萄酒，茶，巧克力，糖果，糕点，乳制品和其他食品的增味剂，使其富含奶油和甜味，但不能用于制造需要热处理的许多产品。在高温过程中使用奶香型香精的一个可能的替代方案是将这些分子包埋在不具有毒性并且耐热处理的结构中。本研究调查了奶香型香精分子在β-环糊精中的包埋过程以及对奶香型香精-β-环糊精（奶香型香精-β-CD复合物）进行表征。最佳包埋条件为1molβ-环糊精分子和1mol奶香型香精分子，在30℃条件下，反应时间为3小时。确定了奶香型香精-βCD复合物在30℃、40℃、50℃的包结常数（Kc）分别为4638.100L/mol，3727.955 L/mol，3426.762 L/mol。红外，紫外，热重结果都表明，将奶香型香精包埋进β-环糊精里的方法是提高奶香型香精分子热稳定性的绝佳选择，证实了包埋过程的成功。70000
关键词: β-环糊精；奶香型香精；奶香型香精微胶囊；缓释香精
STUDY ON THE PREPARATION OF CONTROLLED RELEASE MICROCAPSULATION OF MILK FLAVOR
Abstract: Milk flavor is used as a flavoring agent for wines, teas, chocolates, sweets, pastries, dairy products and other foods to make it rich in cream and sweetness, but not for the manufacture of many products that require heat treatment. One possible alternative processes that using milk flavor in high temperature is to embed these molecules in structures that are not toxic and heat resistant. In this study, we investigated the embedding process of milk flavor derivatives in β-cyclodextrine and the characterization of milk flavor-β-CD complex. The optimum embedding conditions were 1 mol β-cyclodextrin and 1 mol milk flavor, and the reaction time was 3 hours . Binding constant at 30℃,40℃and 50℃were 4638.100 L / mol, 3727.955 L / mol and 3426.762 L / mol. The results of TGA, UV and IR analysis shows that the method of embedding milk flavor into β-cyclodextrin is an excellent choice to improve the thermal stability of milk flavor, which confirms the success of embedding process.
Key Words: β-cyclodextrine; Milk flavor; Microencapsulation of milk flavor; Flavor inclusion complex
目录
1 绪论 1
1.2 β-环糊精在香精香料中的应用 2
1.3 其他方法在香精香料中的应用 3
1.4 本课题主要研究内容 4
2 实验过程 4
2.1使用的材料试剂、仪器设备 4
2.1.1 主要化学原料与试剂 4
2.1.2 仪器设备 5
2.2 奶香型缓释香精的制备 5
2.3 参比溶液的配制和标准曲线的绘制 6
2.4 包结常数的确定 6
2.5 热重分析（TGA） 7
2.6 傅里叶变换红外光谱（红外）分析 7
3 实验结果与讨论 7
3.1 紫外分析 7
3.1.1 标准曲线的绘制 7
3.1.2 获得奶香型香精-β-环糊精微胶囊 8
3.1.3 包结常数Ka的计算 10
3.2 红外分析 12
3.3 热重分析 16
4 结论