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番茄红素的微胶囊化研究
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番茄红素的微胶囊化研究

番茄红素的微胶囊化研究
赵晓燕’,冯作山2,陈复生3
(1
2
中国农业人学食品科学与营养工程学院,北京
新疆农业人学食品科学学院,新疆乌鲁木齐
100083:
830052:
3.河南工业人学科研处,河南郑州450052)
    摘要:针对番茄红素不稳定的特性,研究了番茄红素的微胶囊化,以期提高其对光、热、氧等
的稳定性,通过研究确定了番茄红素微胶囊化最仕力一法及相关的最优工艺参数,即最优提取力一法为
喷雾冻凝法,最优壁材为复合膜,壁材与芯材之比为2:1,乳化剂浓度为0.3%,料液温度为45 0C喷
雾压力为3mPa}包埋率达79.600l0。试验采用高效液相色谱(HPLC)对番茄红素微胶囊进行了定量
分析,得出微胶囊中番茄红素含量为57 . 48 %
 

    关键词:番茄红素;微胶囊化;HPLC
    图分类号:TS 202.3文献标识码:A文章编号:1007一7561(2006)04一45一03
Studies on microencapsulation of Lycopene
ZHAO Xiao-j}an},FEN( Zuo-sham,(HEN Fu-sheng3
(1 .School of Food Science and Nutrition en}ineerin}} China Agriculture University  Beijing   100083;
  2 .School of Food Science,Xinjiang Agriculture University Xinjiang   830052
3 .Scientific Research Department,Henan Industry University Zhengzhou    450052)
Abstract: Because of unstability of Lycopene,we studied mircoencapsulation of助copene to improve its stabil-
ity for light  heat,oxygen etc.And by the experiment we determined the optimum way of microencapsulation
and relevant technological conditions:  the optimum way was the spray freezing method,the best wall material
was compound films,ratio of wall material and core material was 2: 1,and emusifier concentration was 0 .3%,
material and liquid temperature was 45 0C,spray pressure was 3mPa}  microencapsulation rate of Lycopene was
79 .60%.High performance liquid chromatography( HPLC)was used to identify the quantitative analysis of mi-
croencapsulated lycopene,its content is 57 .48%.
Key words: Lycopene } microencapsulation } HPLC


 

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