学术
摘 要:
本实验的目的是通过制备玉米须黄酮的微胶囊，以提高玉米须黄酮的稳定性。实验以β-环糊精为壁材，研究了研磨法制备微胶囊工艺中不同因素对玉米须黄酮微胶囊化包埋率及产率的影响。研究结果表明，采用研磨法制备微胶囊，芯材与壁材的最佳配比为1：14，研磨最佳时间为35min，β-环糊精的最佳浓度为10%，微胶囊化的最佳温度为48℃。在此条件下，产品微胶囊化效率达到85.6%。[著者文摘]
文章出处:
《食品科学》-2007年28卷9期 -132-136页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1002-6630（2007）09-0132-05
相关文章:
Study on Microencapsulation Conditions of Flavonoids from Corn Silk
LU Xiao-xiang, CHEN Jia, LIAN Xi-jun, ZHANG Yan-qing （College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin Key Laboratory of Food and Biotechnology, Tianjin 300134, China）
Abstract:
The purpose of this experiment is to improve the corn silk flavonoids stability by microencapsulation technology. Microencapsulation of the flavonoids from corn silk with beta-cyclodextrin and the effect of the processing parameter of pestle method on the microencapsulation efficiency and yield were investigated. The results showed that the products with high quality could be obtained at the conditions such as the ratio of the wall materials to the core material 1：14, grind time 35 min, the concentration of beta-cyclodextrin 10%, and the temperature of grind 48 ℃. On these conditions, the microencapsulated efficiency of the product reached 85.6%.[著者文摘]
Key words:
corn silk; flavonoid; microencapsulation; beta-cyclodextrin
基金资助:
天津市科技攻关项目（06YFGPNC03800）
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