牛肉香精微胶囊制备及其缓释性能研究

户翊涵; 高子婷; 李学斌; 柴应霞; 肖梦兰; 崔冰; 赵铭钦

doi:10.12187/2026.02.006

牛肉香精微胶囊制备及其缓释性能研究

户翊涵 ¹ ,
高子婷 ¹ ,
李学斌 ² ,
柴应霞 ² ,
肖梦兰 ¹ ,
崔冰 ¹ ,
赵铭钦 ^{1

,

,}

1. 河南农业大学烟草学院, 河南郑州 450046;
2. 河南京华食品科技开发有限公司, 河南焦作 454850

作者简介: 户翊涵(2003—),女,河南省汝州市人,河南农业大学硕士研究生,主要研究方向为香精缓控释技术。E-mail:18037590750@163.com;

通讯作者: 赵铭钦,zhaomingqin@126.com

基金项目: 河南京华食品科技开发有限公司研发项目(JH2025001)
国家自然科学青年科学基金项目(22406049)
中图分类号: TS202.3

Study on preparation and sustained-release properties of beef flavor microcapsules

1. College of Tobacco, Henan Agricultural University, Zhengzhou 450046, China;
2. Henan Jinghua Food Technology Development Co., Ltd., Jiaozuo 454850, China

Corresponding author: ZHAO Mingqin, zhaomingqin@126.com

Received Date: 2025-09-01
Accepted Date: 2025-11-24

CLC number: TS202.3

摘要: 【目的】解决传统牛肉香精挥发性成分易损失、热稳定性差、释放不可控等问题。【方法】采用包络结合法制备牛肉香精微胶囊,通过单因素试验和响应面试验优化其制备工艺,并研究其微观形貌、结构、热稳定性、贮藏稳定性、缓释性能等。【结果】牛肉香精微胶囊的最佳制备工艺为以β-环糊精为壁材、壁芯比7.8∶1、进风口温度140 ℃、出风口温度90 ℃,在此条件下微胶囊的包埋率高达71.35%;牛肉香精微胶囊为表面不规则、有褶皱凹陷、颗粒相互连结、尺寸明显变小的团聚结构,在250 ℃以下表现出良好的热稳定性,贮藏30 d后牛肉香精的保留率为85.34%;在100 ℃条件下,牛肉香精微胶囊可实现香气分子的缓慢稳定释放,并在5 min达到平衡,最终释放率为8.08%;牛肉香精微胶囊的释放符合BoxLucas1动力学方程;相较于未包埋的牛肉香精,牛肉香精微胶囊及其水溶液的形态((8.4±0.7)分)、香气仿真度((16.5±1.1)分)、汤汁感((17.1±1.9)分)等感官指标的得分均有提高。【结论】该优化工艺下制备的牛肉香精微胶囊是一种热稳定性和缓释性能俱佳,并能有效提升感官品质的风味包埋体系。
- 牛肉香精 /
- 微胶囊 /
- 包络结合法 /
- 热稳定性 /
- 缓释性能
Abstract: 【Objective】 To solve the problems including easy loss of volatile components, poor thermal stability and uncontrollable release of traditional beef flavor. 【Methods】 The beef flavor microcapsules were prepared via the inclusion combination method, and their preparation process was optimized by single-factor tests and response surface methodology. Meanwhile, the micromorphology, structure, thermal stability, storage stability and sustained-release properties of the microcapsules were systematically investigated. 【Results】 The optimal preparation parameters of beef flavor microcapsules were determined as follows: β-cyclodextrin as wall material, wall-core ratio of 7.8∶1, air inlet temperature of 140 ℃ and air outlet temperature of 90 ℃, under which the encapsulation efficiency of the microcapsules reached as high as 71.35%. The microcapsules presented an agglomerated structure with irregular surfaces, folded depressions, interconnected particles and obviously reduced particle size, and exhibited favorable thermal stability below 250 ℃. The retention rate of beef flavor in the microcapsules was 85.34% after 30 days of storage. At 100 ℃, the beef flavor microcapsules enabled slow and stable release of aroma molecules, reached equilibrium at 5 minutes, and the final release rate was 8.08%. The release of the microcapsules fitted the BoxLucas1 kinetic equation. Compared with unencapsulated beef flavor, the sensory scores of the beef flavor microcapsules and their aqueous solution were improved in terms of appearance (8.4±0.7), aroma simulation degree (16.5±1.1) and soup-like taste (17.1±1.9). 【Conclusion】 The beef flavor microcapsules prepared via the optimized process are a promising flavor encapsulation system with superior thermal stability and sustained-release properties, which can effectively enhance the sensory quality of beef flavor.
- beef flavor /
- microcapsules /
- inclusion combination method /
- thermal stability /
- sustained-release property
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沈阳化工大学材料科学与工程学院沈阳 110142

牛肉香精微胶囊制备及其缓释性能研究

作者简介: 户翊涵(2003—),女,河南省汝州市人,河南农业大学硕士研究生,主要研究方向为香精缓控释技术。E-mail:18037590750@163.com;

通讯作者: 赵铭钦,zhaomingqin@126.com

Study on preparation and sustained-release properties of beef flavor microcapsules

Corresponding author: ZHAO Mingqin, zhaomingqin@126.com

计量

通讯作者: 陈斌, bchen63@163.com

牛肉香精微胶囊制备及其缓释性能研究

作者简介:户翊涵(2003—),女,河南省汝州市人,河南农业大学硕士研究生,主要研究方向为香精缓控释技术。E-mail:18037590750@163.com

通讯作者: 赵铭钦, zhaomingqin@126.com

English Abstract

Study on preparation and sustained-release properties of beef flavor microcapsules

Corresponding author: ZHAO Mingqin, zhaomingqin@126.com

目录

牛肉香精微胶囊制备及其缓释性能研究

作者简介: 户翊涵(2003—),女,河南省汝州市人,河南农业大学硕士研究生,主要研究方向为香精缓控释技术。E-mail:18037590750@163.com;

通讯作者: 赵铭钦,zhaomingqin@126.com

Study on preparation and sustained-release properties of beef flavor microcapsules

Corresponding author: ZHAO Mingqin, zhaomingqin@126.com

计量

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通讯作者: 陈斌, bchen63@163.com

牛肉香精微胶囊制备及其缓释性能研究

作者简介:户翊涵(2003—),女,河南省汝州市人,河南农业大学硕士研究生,主要研究方向为香精缓控释技术。E-mail:18037590750@163.com

通讯作者: 赵铭钦, zhaomingqin@126.com

English Abstract

Study on preparation and sustained-release properties of beef flavor microcapsules

Corresponding author: ZHAO Mingqin, zhaomingqin@126.com

目录