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专论综述中国食品添加剂
China Food Additives
香精微胶囊壁材及微胶囊控制释放
吴酉芝, 李保国, 冯琼
(上海理工大学食品科学与生物技术研究所, 上海 200093)
摘要: 香精微胶囊是通过用不同的加工方法, 用一种保护的壁材包裹活性物质香料, 制备成微球, 从
而防止香料的挥发、相互作用或者在食物中的转移。香精微胶囊的制备方法有限, 且已有文献做了综述, 不
过, 壁材原料选择范围相当广泛, 包括蛋白质、糖类、脂类、胶质和纤维素。每一种原料都有一定的优缺点,
因此, 许多被膜是由一种或多种原料复合而成。不仅如此, 香精微胶囊的控释效果很大程度上也受到壁材种
类的影响。本文对香精微胶囊壁材作详细介绍, 并对香精缓控释原理进行阐述。
关键字: 香精; 微胶囊; 微胶囊壁材; 控制释放
中图分类号: TQ657 1 文献标识码: A 文章编号: 1006 - 2513 (2008) 06 - 0075 - 06
Microcapsule wall material and the release control
of flavor microcapsules
W U Y ou zh i, L I Bao guo, FEN Q iong
( Food Science and B iotechnology Institute, University of Shanghai for Science
and Technology, Shanghai 200093)
Abstract: M icrocap sules is a p rocess in which tiny particles are surround by a coating with a p rotection wall material
and formed in a m icrosphere shape. It can p revent fragment from violating, interacting and transferring among the other
substance in the food. The p reparation methods of the flavorm icrocap sules are lim ited and have been reviewed in a lot of
literatures. However, the choices for the wall material are abundant, including p roteins, carbohydrates, lip ids, glial
and cellulose. Each raw material has certain advantages and disadvantages. Therefore, comp lex wall materials are used
in most cases. The controlled release effect of m icro cap sules is im