精制鱼油微囊稳定性考察

The Stabilities of Concentrated Fish Oil Microsphere

目的 :考察精制鱼油微囊的稳定性。方法 :以精制鱼油为测定指标 ,分别对包合物和混合物进行强光照射、高温、高湿、挥发性实验及恒温加速实验。结果 :在光、热、湿等因素影响下 ,包合物中精制鱼油含量没有明显变化 ,而混合物中精制鱼油含量均有下降 ,说明精制鱼油包合后增加了对光、热、湿的稳定性。结论 :精制鱼油微囊具有一定的抗光照性、热稳定性和湿稳定性 ,其稳定性优于单纯的精制鱼油。

Objective To observe the stabilities of concentrated fish oil microsphere. Methods Using concentrated fish oil as an index, we made a set of tests on inclusion complex and mixture for their stabilities, including tests under lamp light and under high temperature or humidity, and constant-temperature accelerated test. resules Under the influence of such factors as light, heat and humidity, there were no significant changes in the content of concentrated fish oil in inclusion complex. In the mixture, however, the content of concentrated fish oil was decreased, showing that concentrated fish oil in inclusion complex was much more stable under light, heat and humidity. Conclusion Concentrated fish oil microsphere had certain stabilities in light, heat and humidity. The stability of comcentrated fish oil microsphere was obviously superior to that of concentrated fish oil.