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所谓微囊香精就是用各种不同有机高分子材料(包括天然高分子材料)对各种香精进行微囊化处理,使香气缓释,达到延长保香期的目的。本实验采用微量挥发性有机物分析技术,用活性炭捕集香气,后用二硫化碳解析,继而用气相色谱分析法研究微囊香精逸香速率k,并由此推算出它的半衰期,以评价微囊化技术及上香制品保香期。
The so-called microcapsules flavor is the use of a variety of different organic polymer materials (including natural polymer materials) for a variety of flavor microencapsulation, the release of aroma so as to extend the Paul-purpose. In this experiment, trace volatile organic compounds were used to analyze the aroma, and the aroma was collected by activated carbon and then analyzed by carbon disulfide. Then the gas chromatography method was used to study the fragrance rate k of the microcapsule fragrance and calculate its half-life to evaluate the microencapsulation Technology and incense products Paul incense.