摘要
研究海藻油的氧化稳定性及其微胶囊化。实验结果表明,海藻油较鱼油氧化稳定性高,抗氧化剂能进一步增加其氧化稳定性;DE值不同的麦芽糊精替代变性淀粉,对其微胶囊化有很大影响;DE42的玉米糖浆替代30％变性淀粉微胶囊化海藻油,能提高其氧化稳定性;遮蔽剂对掩盖微胶囊海藻油氧化腥异味有明显效果。
To investigate the oxidative stability and microencapsulation of algal oil. Results showed that algal oil had higher oxidative stability than fish oil, and the antioxidant could further enhance its oxidative stability. Significant differences in the microencapsulation of algal oil were observed by using dextrin of various DE in place of modified starch. Oxidative stability of microencapsulated algal oil was improved by using corn syrup of DE42 in place of 30% of modified starch. In addition, flavor cover was effective in covering off the stinking smell from the oxidation of algal oil.
出处
《中国海洋药物》
CAS
CSCD
2004年第4期35-38,58,共5页
Chinese Journal of Marine Drugs
关键词
海藻油
DHA
氧化稳定性
微胶囊化
<Keyword>algal oil
DHA
oxidative stability
microencapsulation
