文献类型：期刊文献

中文题名：纳米甜橙香精的制备研究

英文题名：Study on the Preparation of Nano-orange Flavor

作者：肖作兵[1];黄丽娉[2];杨斌[3]

机构：[1]上海应用技术学院香料香精技术与工程学院,上海200233;[2]上海华东理工大学食品科学系,上海200237;[3]上海水产大学食品学院,上海200090

年份：2007

卷号：28

期号：6

起止页码：38

中文期刊名：食品工业

外文期刊名：The Food Industry

收录：北大核心:【北大核心2004】；

基金："登山计划"国际合作项目(061207057)

语种：中文

中文关键词：纳米甜橙香精;离子凝聚法;壳聚糖;制备

外文关键词：nano-orangeflavor; ionic gelatiom chitosan; preparation

摘要：该文探讨了以壳聚糖和甜橙香精为主要原料,通过离子凝聚法制备纳米香精的工艺。重点考察了不同因素对纳米香精粒径分布的影响,确定了相对优化工艺条件,并对纳米甜橙香精的热敏性和缓释性进行了研究。
On the base of using chitosan and orange flavor as the main materials, the preparation of nano-orange flavor by adopting ionic gelation method was discussed in this paper. The effect of different conditions to average size of nano flavor was presented in detail and optimal conditions were determined, The hot-sensitivity and slow releasing performances of nano-orange flavor was also studied.