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直链淀粉-薄荷酮分子包合物的制备及其在口香糖中的应用

时间:2017-12-03 10:26来源:毕业论文
论文对直链淀粉-薄荷酮微胶囊的制备、结构初步表征以及直链淀粉-薄荷酮微胶囊在口香糖中的应用进行研究分析。利用热溶法制取直链淀粉,在此基础上,利用直链淀粉的螺旋状结构把
摘要:本毕业论文对直链淀粉-薄荷酮微胶囊的制备、结构初步表征以及直链淀粉-薄荷酮微胶囊在口香糖中的应用进行研究分析。利用热溶法制取直链淀粉,在此基础上,利用直链淀粉的螺旋状结构把所需的风味分子包埋进直链淀粉中,并利用核磁共振、电镜、热重分析等方法对直链淀粉-薄荷酮微胶囊的结构表征及包埋率进行分析。结果表明:1.通过核磁共振图显示:直链淀粉与风味分子薄荷酮可以形成包埋物结构。2.通过电镜扫描显示:直链淀粉标样与直链淀粉-薄荷酮微胶囊之间的结构存在显著的差异。3.通过热重分析法显示:利用热熔法制得的直链淀粉-薄荷酮微胶囊的包埋率比较小。在上述条件下,选用优良的直链淀粉-薄荷酮微胶囊品种,利用其制备缓释口香糖。结果表明,利用直链淀粉-薄荷酮微胶囊制作的口香糖在风味释放方面持续的时间比之普通的口香糖要长许多,但所制备的缓释口香糖的薄荷味并不如市面上所出售的口香糖来的强烈。15995
关键词:直链淀粉-薄荷酮分子包合物;核磁共振;电镜;缓释口香糖
Preparation of amylose- menthone molecular inclusion compounds and used in chewing gum
Abstract:In this paper, amylose-menthone of molecular structure of inclusion compound and its preliminary characterization has been done in this research progress of research were made by hot melt Preparation of amylose,and use of amylose-menthone molecular inclusion compounds do chewing gum.we use the helical structure of amylose to pack flavor molecular into amylose,and use X-ray diffraction, atomic scanning microscopy, nuclear magnetic resonance to analyze preliminary characterization of the research and Embedding rate. the results show that: 1 .By nuclear magnetic resonance spectra show: amylose and menthone flavor can form inclusion compounds.2. By means of electron scanning microscopy analysis, we get that: At the balance enough , There are significant differences in amylase Standard samples and amylose-menthone molecular inclusion compounds. 3.By Thermal gravimetric analysis shows: the amylose- menthone molecular inclusion compounds which we make by hot melt Preparation of amylose, its Embedding rate is not very well. Under these conditions, we choose the best amylose-menthone molecular inclusion compounds to make Sustained-release chewing gum. the results show that: the Flavor release of  the chewing gum which we made by amylose-menthone molecular inclusion is more longer than the ordinary chewing gum, but the ordinary chewing gum’s mint is more stronger than the sustained-release gum. 源自六;维,论/文.网*加7位QQ324`9114 www.lwfree.cn
Keywords:amylose-menthone molecular inclusion compounds;NMR;electron scanning microscopy;the sustained-release gum
目 录
1.前言    1
1.1直链淀粉及直链淀粉-薄荷酮分子包合物    1
1.1.1直链淀粉介绍    1
1.1.2直链淀粉的制备    2
1.1.3直链淀粉-薄荷酮微胶囊制备    2
1.1.4直链淀粉-薄荷酮微胶囊的结构表征实验仪器及其测定原理    3
(1) 核磁共振的测定原理    3
(2) 扫描电镜的测定原理    4
(3) X衍射法的测定原理    4
(4) 热重分析的测定原理    4
1.2 直链淀粉-薄荷酮微胶囊的缓释口香糖    5
1.2.1 直链淀粉-薄荷酮微胶囊的缓释口香糖的制备    5
1.2.2 直链淀粉-薄荷酮微胶囊的缓释口香糖的感官评定    6
1.3 本课题国内外研究现状概述    6
1.4 本课题研究的目的和意义    7
2 材料与方法    8
2.1 材料试剂、仪器设备    8
2.1.1 实验材料及试剂    8 直链淀粉-薄荷酮分子包合物的制备及其在口香糖中的应用:http://www.lwfree.cn/shiping/20171203/17164.html
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