Formation of Functional Powder with Kneading Method

为提高d-柠檬烯等精油的贮存稳定性，采用-环糊精和麦芽糖糊精混合粉末将液体香精包封成粉末状。在本研究中，采用双螺杆捏合机，将d-柠檬烯与混合粉在低含水量下直接捏合，完成d-柠檬烯的粉状包封。当混合粉中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中的保留率达到最大值。从粉末的x射线衍射可以推测，d-柠檬烯的最大保留可能来自于d-柠檬烯在麦芽糊精上的吸附。d-柠檬烯在干粉中的平衡保留率不仅与混合粉中-环糊精与麦芽糊精的质量比有关，还与混合粉的初始含水量有关。通过简单的计算，可以很好地估计出平衡保留量。

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.