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微生物细胞壁微囊化姜油及其缓释效应研究

李川,李兆华,蒋和体,陈宗道

CHINA HIGH TECHNOLOGY ENTERPRISES（2009）

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Abstract
文章以酵母细胞壁为囊衣,探讨了姜油微胶囊的制备工艺,通过评定香气指数分析其缓释效应.实验表明:酵母细胞壁微胶囊化姜油具有降低姜油香味释放速度,延长姜油的使用寿命且包埋率高,设备工艺简单的特点.
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