学术
摘 要:
目的：对鸭跖草黄酮类物质的微胶囊化及其微胶囊的释放特性进行了研究。方法：采用正交实验以海藻酸钠、氯化钙和壳聚糖为壁材对黄酮类物质进行微胶囊化，同时在模拟胃液和普通室温条件下研究微胶囊的释放性和稳定性。结果：鸭跖草黄酮类物质的微胶囊化最佳条件为3％的海藻酸钠（海藻酸钠与黄酮质量比为5：1）、2％的氯化钙、2％的壳聚糖制备微胶囊，产品的包埋率可达到60％，此微胶囊在室温条件下较稳定且在模拟胃液中释放特性良好。[著者文摘]
文章出处:
《食品科技》-2007年32卷7期 -135-137页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1005-9989（2007）07-0135-03
Study on the microencapsulation of the flavonoids and its releasing characteristic of Commelina commelis
CHENG Chao, LI Wei, FAN En-tao （School of Biological Science and Technology, Hubei Institute for Nationalities, Enshi 445000）
Abstract:
Objective： The microencapsulation technology of the flavonoids of Commelina commelis was probed, as well as the releasing characteristic of the microencapsulation was studied, Methods： Using alginate chitosan and calcium chloride as wall system to prepare the flavonoids＇microencapsule with the orthoronal experiment, at the same time the releasing characteristic and the stability of the microencapsulation at the simulative gastric juice and room temperature. Results： The optimal microencapsulation condition was 3% alginate（alginate sodium/ flavonoids=5：l）, 2% chitosan and 2% calcium chloride by onestep mothod to prepare the microencapsule. And the stability of the microencapsulation was better, the releasing characteristic was good at the imitated gastric juice.[著者文摘]
Key words:
Commelina commelis; flavonoids; microencapsulation; releasing characteristic
基金资助:
湖北民族学院优秀青年项目.
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