Formation of Inclusion Complex Powder of Liquid Flavor Substance by Twin Screw Extruder

双螺杆挤出机制备液体香料包合物粉末

• 批准号: 02660148
• 负责人: FURUTA Takeshi
• 金额: $ 1.15万
• 依托单位: Tottori University (1991)University of East Asia (1990)
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (C)
• 财政年份: 1990
• 资助国家: 日本
• 起止时间: 1990 至 1991
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-02660148/
• 关键词: Cyclodextrin; Inclusion Complex; Flavor Fowder; Extruder; フレ-バ-

An Effective method to form the inclusion complex between beta-cyclodexxtrin and d-limonene at a low water content was investigated. A twin screw extruder was used to knead beta-cyclodextrin and d-limonene under a low water content.The inclusion fraction, which was defined by the molar ratio of d-limonene to beta-cyclodextrin in the complex powder, was extremely higher than that produced without kneading(eg. by a simply mixed method). The X-ray diffractogram of the complex powder by kneading showed that the crystallinity of the powder became low because of the high shear stress under such low water content. The inclusion fraction was well correlated by the relative crystallinity of the powder.The addition of ethanol effectively increases the inclusion fraction at the same water content. The extra increase of the inclusion faction by the kneading shear stress was found at a low ethanol content. However, as the concentration of ethanol increase, the inclusion fraction asymptotically coincident with that by the simply mixed method.

研究了在低水含量下β-环糊精与右旋柠檬烯形成包合物的有效方法。采用双螺杆挤出机在低水含量下对β-环糊精和右旋柠檬烯进行包合，包合物粉末中右旋柠檬烯与β-环糊精的摩尔比明显高于未经捏合的包合物粉末（如β-环糊精和右旋柠檬烯）。通过简单的混合方法）。X射线衍射分析表明，在低水含量下，由于高剪切应力的作用，复合粉体的结晶度降低。包合分数与粉体的相对结晶度有很好的相关性，在相同含水量下，乙醇的加入有效地提高了包合分数。在乙醇含量较低时，捏合剪切力可使包合物的比例增加。但随着乙醇浓度的增加，包合分数与简单混合法的包合分数逐渐一致。

项目成果

古田 武: "湿式混練法によるシクロデキストリン・親油性フレ-バ包接複合体の形成" 化学工学シンポジウムシリ-ズ「食品化学工学3」. 27. 28-32 (1991)

Takeshi Furuta：“通过湿捏合法形成环糊精-亲脂性风味包合物”化学工程研讨会系列“食品化学工程3”(1991)。

Hidefumi Yoshii: "Quantitative Analysis by X-Ray Diffraction of the Inclusion Complex Formed by d-Limonene in a beta-Cyclodextrin/Maltodextrin Mixed Powder" Bioscience, Biotechnology and Biochemistry. 56. 384-387 (1992)

Hidefumi Yoshii：“通过 X 射线衍射对 β-环糊精/麦芽糖糊精混合粉末中 d-柠檬烯形成的包合物进行定量分析”生物科学、生物技术和生物化学。

古田 武: "湿式混練法によるシクロデキストリン・親油性フレ-バ-包接複合体の形成" 化学工学シンポジウムシリ-ズ「食品化学工学3」. 27. 28-32 (1991)

Takeshi Furuta：“通过湿捏合法形成环糊精-亲脂性风味包合物”化学工程研讨会系列“食品化学工程3”(1991)。

Takeshi Furuta: "Formation of Inclusion Complex between beta-Cyclodextrin and Liquid Flavor by Twin Screw Kneader." Kagaku Kogaku Symposium Series. 27. 28-32 (1991)

Takeshi Furuta：“通过双螺杆捏合机在 β-环糊精和液体香料之间形成包合物。”

Hidefumi Yoshii: "Quantitative Analysis of Inclusion Complex between dーLimonene and ーCyclodextrin in ーCyclodextrin and Maltodextrin mixed Powder by Xーray Diffractometer" Agricultural and Bilogical Chemistry.

吉井秀文：“用 X 射线衍射仪定量分析 β-环糊精和麦芽糖糊精混合粉末中 d-柠檬烯和 β-环糊精的包合物”农业和生物化学。