Cyclodextrintau tsim los rau ntau tshaj 100 xyoo, thiab tau siv dav hauv kev tsim khoom noj khoom haus vim nws cov qauv tshwj xeeb. Cyclodextrin (abbreviated CD) yog malt oligosaccharide nrog lub nplhaib qauv uas yog khi los ntawm ntau D-glucose nrog A -1, 4 thawj daim ntawv cog lus, suav nrogA-CD, -CD, Y-CDmuaj li ntawm 6,7 lossis 8 qabzib molecules, thiab -CD muaj qhov zoo tshaj plaws suav nrog kev ua haujlwm thiab cov txiaj ntsig kev lag luam, thiab feem ntau siv. Cyclodextrin molecule muaj lub nplhaib tshwj xeeb spatial qauv, -CD lub nplhaib qauv no ruaj khov, tsis cuam tshuam rau enzymes, acids, alkali, cua sov thiab lwm yam mob thiab decomposition, nws melting point ntawm 300 ~ 350 degree. Cyclodextrins yog hydrophilic nyob rau sab nraud thiab hydrophobic nyob rau hauv. Sai li sai tau -CD yaj hauv dej mus txog qhov suav nrog, nws tso cov dej molecules hauv qhov khoob thiab ua ke nrog kev suav nrog los tsim ib qho nyuaj.Cyclodextrinsyog siv dav hauv kev ua zaub mov:
1. Anti-volatilization, tiv thaiv oxidation, tiv thaiv lub teeb thiab thermal decomposition.
Ntau yam khoom noj muaj ntxhiab hauv cov khoom noj, nrog rau cov khoom noj khoom haus, cov txuj lom, thiab lwm yam, yog volatile kom lawv poob lawv cov cim tsw thiab txo cov khoom zoo, thiab cov khoom no tau ntim nrog -CD complex, volatilization, oxidation, thiab thermal decomposition yog qhov tseem ceeb. txo nyob rau hauv cia.
2. Tshem tawm cov ntxhiab tsw thiab astringency
Thaum muaj ntxhiab tsw thiab iab saj hauv zaub mov,-CDyog siv los tshem tawm, uas tuaj yeem tau txais cov txiaj ntsig tshwj xeeb, thiab -CD0.5 ~ 2% ntxiv rau cov ntses thiab nqaij ua tiav, uas muaj cov nyhuv masking ntawm cov ntses thiab nqaij thiab txo cov saj. Ntxiv 2-5% -CD rau cov kua txiv hmab txiv ntoo tuaj yeem tshem tau taum tsis hnov tsw, ntxiv -CD10mg/100g rau cov nplej qub tuaj yeem tshem tawm cov ntxhiab tsw. Hesperidin, limonine thiab dermonin hauv cov kua txiv kab ntxwv muaj qhov hnyav dua, xws li ntxiv 0.3 ~ 0.5% -CD, tus nqi tshem tawm ntawm naringin thiab limonine yog 49.2%, -CD muaj cov nyhuv tib yam rau lub caij ntuj sov txiv kab ntxwv thiab kua txiv hmab txiv ntoo.
3. Txhim kho qhov zoo ntawm pastries thiab confectionery
Cov khoom qab zib nyuaj, cov khoom qab zib mos, cov ncuav qab zib, ncuav qab zib, thiab lwm yam, nyob rau hauv lub kib thiab ci, vim lub luag hauj lwm ntawm qhov kub thiab txias ua rau ntau cov txuj lom ploj, xws li -CD embedding tuaj yeem tiv thaiv qhov poob ntawm cov txuj lom, ua rau cov khoom lag luam. tsw thiab qab. Vim tias cov khoom tsis muaj hygroscopic ntawm -CD, -CD embedded khoom tuaj yeem tiv thaiv cov khoom qab zib yaj, ua kom lub neej ntev, thiab -CD thiab maltose yog cov khoom tseem ceeb ntawm cov kua qab zib tuaj yeem siv los ua lub teeb qab zib, tsis nplaum pob tshab fudge. . -CD tuaj yeem tiv thaiv cov roj oxidation thiab rancidity hauv cov khoom noj txom ncauj, yog li ncua lub txee lub neej ntawm cov zaub mov.
4. Cov khoom siv hmoov
Cov kua txiv hmab txiv ntoo thiab cov kua txiv hmab txiv ntoo yog ua los ntawm cov hmoov nplej los ntawm kev ntxiv-CD, xws li hmoov dej haus, hmoov kua txiv, hmoov dub tshuaj yej, hmoov dej cawv.
