Formation of Functional Powder with Kneading Method

为了提高d-柠檬烯等香精油的贮存稳定性，采用β-环糊精和麦芽糊精混合粉末对粉末状液体香精进行包埋。在这项研究中，d-柠檬烯的粉末胶囊化是通过直接捏合的d-柠檬烯与混合粉末在低水含量，使用双螺杆捏合机。当混合粉末中β-环糊精与麦芽糊精的质量比等于1且d-柠檬烯与β-环糊精的初始摩尔比大于1时，d-柠檬烯在周期性取样粉末中的保留达到最大值。从粉末的X-射线衍射图可以推测，d-柠檬烯的最大保留量可能来自麦芽糊精对d-柠檬烯的吸附。d-柠檬烯在干粉中的平衡保留不仅取决于混合粉末中β-环糊精与麦芽糖糊精的质量比，而且取决于粉末中的初始水分含量。通过简单的计算可以很好地估计平衡保留。

To enhance the storge stability of essential oil such as d-limonene, a mixed powder of beta-cyclodextrin and maltodextrin was used to encapsulate the liquid flavor in apowder state. In this study, powdery encapsulation of d-limonene was done by direct kneading of d-limonene with the mixed powder at low water content, using a twin screw kneader. The retention of a d-limonene in the periodically sampled powder reached a maximum when the mass ratio of beta-cyclodextrin to maltodextrin in the mixed powder equaled unity and intial molar ratio of d-limonene to beta-cyclodextrin was larger than unity. From X-ray diffraction of the powder, it could be guessed that the maximum retention of d-limonene might come from adosorption of d-limonene upon maltodextrin. The equilibrium retention of d-limonene in the dry powder depended not only upon the mass ratio of beta-cyclodextrin to maltodextrin in the mixed powder, but upon the initial moisture content in the powder. The equilibrium retention could be estimated well by a simple calculation.