摘要
对以马铃薯淀粉为主要原料所制得的淀粉微球的性能进行测定与研究,结果表明:所制得的马铃薯淀粉微球呈圆形,表面粗糙;傅立叶红外光谱和元素分析显示淀粉微球明显交联;在pH=7.4的磷酸缓冲液以及0.9%的生理盐水中淀粉微球也表现出较好的载药、释缓性能。
The results of research on performance of potato starch micro-spheres show that it＇s rounded and rough, that the starch micro-spheres have been cross-linked which is indicated by infrared spectrum and elements analysis, and that in pH=7.4 PBS and in 0.9% PS the micro-spheres represent a better carrying and releasing capability.
出处
《食品科技》
CAS
北大核心
2008年第9期17-20,共4页
Food Science and Technology
基金
甘肃省科技厅攻关项目(2gs052-a41-005-03)
关键词
淀粉微球
交联
载药量
释缓性能
starch micro-sphere
cross-link
carrying amount
releasing capability
