CAJ | 학술논문

利用单因素分析法对虾味香精关键风味物质的纳米胶囊制备工艺条件进行优化。以一种关键风味化合物2，5-二甲基吡嗪（DMP）为芯材，羟丙基-β-环糊精（HPCD）为壁材，采用包结络合法制备纳米胶囊。以纳米胶囊粒径大小及分布情况为主要衡量指标，确定了最佳工艺条件为壁芯质量比2∶1，固形物质量分数2．5％，乳化剂与香精质量比4∶1，乳化时间40 min，搅拌速度400 r/min，反应时间8 h。该条件下反应制得的纳米胶囊体系稳定，分布均匀。
이용단인소분석법대하미향정관건풍미물질적납미효낭제비공예조건진행우화。이일충관건풍미화합물2，5-이갑기필진（DMP）위심재，간병기-β-배호정（HPCD）위벽재，채용포결락합법제비납미효낭。이납미효낭립경대소급분포정황위주요형량지표，학정료최가공예조건위벽심질량비2∶1，고형물질량분수2．5％，유화제여향정질량비4∶1，유화시간40 min，교반속도400 r/min，반응시간8 h。해조건하반응제득적납미효낭체계은정，분포균균。
Single factor analysis was used to optimize the preparation conditions of shrimp flavoring nanocapsule. 2,5-Dime-thyl pyrazine (DMP),chosen as one of the key shrimp flavoring components,was embedded in hydroxypropyl-β-cyclodextrin (HPCD)by microencapsulating technology. Nanocapsule particle size and distribution were the major indices. The optimum preparation conditions were the mass ratio of hydroxypropyl-β-cyclodextrins to 2 ,5-dimethyl pyrazine 2/1 ,the solid mass con-tent 2 .5% ,the mass ratio of Tween 20 to 2 ,5-dimethyl pyrazine 4/1 ,the emulsification time 40 min,the stirring speed 400 r/min,the reaction time 8 h. The system was uniform and stable,evenly distributed.