摘要
研究了用分子包埋法以β-环糊精为壁材,以抗氧化剂BHT为芯材制备微胶囊,对芯材与壁材比例、处理时间作最佳选择,并对BHT及微胶囊BHT的抗氧化性能作了比较。结果表明,芯材与壁材最佳比例为12∶88,最适处理时间为30min。微胶囊BHT对提高油脂抗氧化能力有明显作用。
The stability of oil is very important for ensuring the sanitation and quality of oil and foods containing oil and fat.The microencapsulation,using BHT as core -material andβ-cyclodextrin as wall -material,was investig ated with paste method.The optimum proportion of heartwood and wall material and optimum processing time with ultrasonic were selected.The results showed that the optimum proportion of heartwood and wall material was 12:88,the optimum processing time with ultrasonic was 30min.Compared with the BHT,the antioxidation of BHT microcapsule was more effective when they were used in oil.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第7期20-21,24,共3页
Science and Technology of Food Industry
基金
河北省科技厅博士基金项目
