CAJ | 학술논문

采用挤出滚圆技术制备玉米多孔淀粉颗粒，将热敏性微胶囊薄荷油膏体分散于该颗粒上，平衡后制得滤嘴用热敏型薄荷油加香颗粒，运用高效液相色谱和顶空气相色谱测定其释放挥发率和包封率，经单因素和正交试验筛选及优化制备工艺参数。试验结果表明，最佳制备工艺为A3D3C1B2，即玉米多孔淀粉与羟丙基甲基纤维素的质量比为200∶1，孔板直径为0．45 mm，螺杆转速为30 r/min，水的质量分数为25％。由此制备的颗粒的产率为（85．3±1）％，释放挥发率为（56．68±0．1）％，综合评价得分为（68．14±1）分，热分析表明该加香颗粒在40～50℃具有较好的释放效果，能够温和释放薄荷油，适用于滤嘴加香。
채용제출곤원기술제비옥미다공정분과립，장열민성미효낭박하유고체분산우해과립상，평형후제득려취용열민형박하유가향과립，운용고효액상색보화정공기상색보측정기석방휘발솔화포봉솔，경단인소화정교시험사선급우화제비공예삼수。시험결과표명，최가제비공예위A3D3C1B2，즉옥미다공정분여간병기갑기섬유소적질량비위200∶1，공판직경위0．45 mm，라간전속위30 r/min，수적질량분수위25％。유차제비적과립적산솔위（85．3±1）％，석방휘발솔위（56．68±0．1）％，종합평개득분위（68．14±1）분，열분석표명해가향과립재40～50℃구유교호적석방효과，능구온화석방박하유，괄용우려취가향。
To prepare corn porous starch granule flavored with heat-sensitive mint oil microcapsule used for filter,the formu-lation and preparation technology were optimized,and its property was evaluated. The granule was prepared by extrusion-spheronization method,HPLC was used to determine release volatilization rate of mint oil,and HS-GC was used to determine mint oil encapsulation efficiency. The preparation processes of granule were optimized by single factor tests and orthogonal ex-periment methodL9(34). The optimized conditions were showed as follows(A3D3C1B2):mass ratio of corn porous starch to HPMC 200/1 ,orifice diameter 0.45 mm,screw speed 30 r/min,water dosage 25% . Under optimal conditions,the production rate of granule was (85.3±1)% ,release volatilization rate was (56.68±0.1)% ,comprehensive score was (68.14±1). Thermal analysis showed that the granule had a good release effect at low temperature,it was suitable for filter flavoring.