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制剂化过程对β-胡萝卜素颜色的影响 被引量：1

Influence of preparation process on color of β-carotene
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摘要 研究了β-胡萝卜素的发色机理,综述了β-胡萝卜素在制剂化过程中通过改变顺反异构体组成、生成新的官能团和改变粒径分布等因素而影响β-胡萝卜素颜色的内在原因,并提到了分析颜色的原理和常用仪器。 The coloring mechanics of β-carotene was firstly studied. Then it pointed out that during the preparation process, the color of β-carotene would be influenced by isomerization, formation of new functional group and changing the distribution of particle size, and the reasons were researched. The analytic theory and equipments of color measure were also stated.
作者 仇丹 刘玉洁 陈志荣 石立芳
机构地区 宁波工程学院化工学院 浙江新和成股份有限公司 浙江大学化工系
出处 《食品科技》 CAS 北大核心 2009年第4期214-218,共5页 Food Science and Technology
基金 “十一五”国家科技支撑计划(2007BA000781)
关键词 Β-胡萝卜素 制剂 颜色 共轭体系 测色计 β-carotene preparation color conjugated system colorimeter
分类号 TS202.3 [轻工技术与工程—食品科学]
  • 相关文献

参考文献19

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二级参考文献22

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共引文献20

同被引文献7

  • 1李建东,陈志荣,仇丹.β-胡萝卜素甘油悬浮高温下的异构化研究[J].食品科技,2007,32(3):45-48. 被引量：3
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食品科技
2009年 第4期

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