1、2011 M226 2 S Journalof theChineseCereals andO ilsAssociationVo.l 26, No. 2Feb. 2011I- null- 5!邓null 靖1, 2 null 谭兴和1, 3 null 刘婷婷1 null 田永晓2( 2 jB C,C1 q r qYKv, Y91 v, HW Y lb q,y A C B,C1 YKv, Q HW, YKlb q q,K kFA2B2C2; r qKFA2B2C3; I n HWr qY l, O WsA,yN, I 5!KDF A2B2C2,C1 1 null8,70 null , HW2 hb
2、G NHq k3Q, 5 ( q86. 75%, r q83. 15%, q75. 67%bN 3 I 5 R ,_, 54 x , I , ,O0b3null 结论null- CD V! I 5b! IKDHq : Inull- CD1 1null8,70 null , HW2 hbNHqV! q86. 75%, r q83. 15%, q75. 67% 5 b ID 1Ayala- Zavala J F, Soto- Valdez H, Gonznulllez- Lenulln A, eta.lM icroencapsulation of cinnamon leaf ( Cinnamomu
3、m zeynulllanicum) and garlic (A llium sativum) oils in null- cyclodexnulltrin J. Journal of Inclusion Phenomena and M acrocyclicChem istry, 2008, 60( 3- 4): 359- 368 2 SenanayakeV M, LeeTH,W illsBH. Volatile constituents ofcinnamon (Cinnamomun zeylanicum) oils J. JournalofAgnullricultural and Food C
4、hem istry, 1978, 26: 822- 827 3 . 5/ # M .:S ),f C,k;.B P4 5/ J.n, 2003, 17( 3): 344- 348 8 9 .04M .:, 2003: 79- 81 9Tian X iangNan, Jiang ZiTao, LiRong. Inclusion interactionsandmolecularm icrocapsule of Salvia sclarea L. essential oilwith null- cyclodextrin derivatives J. European Food Renullsearc
5、h andTechnology, 2008, 227( 4): 1001- 1007 10 Lajos S, Jozsef S. Cyclodextrins as food ingredients J.Trends in Food Science& Technology, 2004, 15( 3- 4):137- 142 11 Partanen R, AhroM, HakalaM. M icroencapsulation of caranullway extract in null- cyclodextrin and modified starches J.European Food Rese
6、arch and Technology, 2002, 214( 3):242- 247 12 FavrelleA, BonnetV, Sarazin C, et a.l Novel chemo- enzynullmatic access to amphiphilic cyclodextrins J. Journal of Innullclusion Phenomena andM acrocyclic Chemistry, 2007, 57( 1- 4): 15- 20 13 CentiniM, M aggioreM, CasolaroM, et a.l Cyclodextrins ascosm
7、etic delivery systems J. Journal of Inclusion Phenomnullena andM acrocyclicChemistry, 2007, 57(1- 4): 109- 112 14 Eggleston G, CoteG L. O ligosaccharides in food and agriculnullture J. ACS Symposium series, 2003, 849: 1- 14 15 Luca C, Grigoriu A M. Cyclodextrins inclusion compounds J. Revista de chi
8、m ie, 2006, 57: 248- 252 16 BhandariBR, DA rcy BR, Bich L LT. Lemon oil tonull- cynullclodextrin ratio effect on the inclusion efficiency ofnull- cynullclodextrin and the retention of oil volatiles in the complex J. Journal ofAgricultural and Food Chemistry, 1998, 46:1494- 1499 17E ,uv i, C. 5! J. j
9、, 2008, 4( 24): 275- 278.(下转第 97页)9126 2 null D # ? : CN 1165142A, 1997- 11- 19 13 M, Z a, ,. D4 | ZE P.S : CN 1167768A, 1997- 12- 17 14R , ,. v d| 0 D315 ! J.v( ), 2005, 32( 1): 54- 57.Preparation ofRefinedCalcium Phytate from RiceBranW eiLianping1 null Jiang Like1 null Wang Chunyan1 null Liu Xiuli
10、2( School of lifeScience, AnhuiAgriculturalUniversity1, Hefeinull 230036)(TianchuangB iotechnology Co. Ltd ofAnhui2, Suzhounull 235300)Abstractnull The preparation of refined calcium phytate from rice bran and the composition of residuewere studnullied. The proper condition ofHCl immersing of the cr
11、ude calcium phytate from rice bran was 60 null , pH 1. 5, 8 h, andsolid/liquid ratio 1null10. On this condition, 18. 8 g crude calcium phytatewas obtained from 200 g rice bran, the yieldratewas 9. 4% and the phytic acid content of productwas 80. 9%. The crude calcium phytatewas decolorized w ithacti
12、vated charcoa.l The decoloration condition was activated charcoal amount 8% (W /V ) ), 60null , 60min and tw ice.Results: Under this condition, 7. 63 g refined calcium phytatew ith phytic acid content of82. 1% is gained from 10 gcrude calcium phytate, the yield rate is 76. 3%. The absorption of the
13、refined calcium phytate in visible spectrum renullgion of380 800 nm declines by 60% compared w ith the crude calcium phytate, and the acid solution of the refinedcalcium phytate is almost colorless, so the effect of the decoloration craft is good. Compared w ith rice bran, themainnutrient contents c
14、hange little and the total phosphordecreases by 43. 6% thatmade the residuemore digestible foranimals.Key wordsnull calcium phytate, refine, decoloration(上接第 91页)Preparation ofCinnamon EssenceOil/null- CyclodextrinM icrocapsuleDeng Jing1, 2 null Tan Xinghe1, 3 null LiuTingting1 null TianYongxiao2(Co
15、llege ofFood science and technology, Hunan AgriculturalUniversity1, Changshanull 410128)(College ofPackaging andMaterialEngineering, HunanUniversity ofTechnology2, Zhuzhounull 412008)(KeyLaboratory forFood Science and B io- Technology ofHunan Province3, Changshanull 410128)Abstractnull Cinnamon esse
16、nce oilpossesses good antim icrobial activity, however, its volatility complicates its apnullplication as food preservative. To expand the application of cinnamon essence oil in foods, the processing technologyforpreparing cinnamon essenceoilmicrocapsuleswith null- cyclodextrin was investigated and
17、optimized by single- facnulltor experiments and orthogonal experiments. Results: The encapsulating rate of cinnamon essence oil may reach86. 75% under condition of encapsulating temperature 70 null , encapsulating time 2 h, and core/wallmaterial ratio( cinnamon essence oil / null- cyclodextrin) 1null8 (W /W ).Key wordsnull cinnamon essence oi,l microcapsule, null- Cyclodextrin97
