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%。
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%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第9期132-136,共5页
Food Science
基金
天津市科技攻关项目(06YFGPNC03800)
关键词
玉米须
黄酮
微胶囊
Β-环糊精
corn silk
flavonoid
microencapsulation
beta-cyclodextrin
