摘要
主要考察了皂化时NaOH浓度、用量、皂化时间及乳化剂的配比和用量等因素对红酵母胡萝卜素水溶性和收率的影响,获得了水溶性胡萝卜素粉制剂。该制品纯度高、稳定性和水溶性良好,β-胡萝卜素含量为300～800μg/g。
The method of producing carotene powder with high water-solubility from Rhodozyma was elementarily studied.Saponification was indispensable in this process,which could improve the purity,stability and water-solubility of this product.The concentration and volume of NaOH,the time of saponification,the ratio and adding quantity of two kinds of emulsifying agents used showed important effects on its solubility and rate of recovery of β-carotene.The product contained β-carotene of 300～800μg/g.It is soluble in water and oil.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第5期78-81,共4页
Food Science
基金
河南省自然科学基金(994012500)
杰出青年科学基金(9902)资助项目的部分内容
