摘要
以红枣黄酮为芯材,β-环糊精为壁材,采用分子包埋法制备红枣黄酮微胶囊。研究β-环糊精的浓度,芯材和壁材的配比,搅拌时间以及搅拌温度4个因素对红枣黄酮微胶囊包埋率的影响,最终利用正交试验来确定其最佳工艺条件。结果表明包埋法制备红枣黄酮微胶囊的最佳工艺为:芯材与壁材的配比为1∶1.5(质量比),搅拌时间为50 min,β-环糊精浓度为14%,搅拌温度为30℃,经试验验证包埋率可达到45.2%。
To explore the microencapsulation parameters of Chinese dates flavonoids, the impacts of beta-cyclodextrin concentration, the proportion of core material and wall material,stiring time and temperature on the microencapsulated effect were studied using Chinese dates flavonoids as the core materials. The results showed that the optimum conditions are as follows：the ratio of core material and wall material is 1 ∶ 1.5（w ∶ w）, betacyclodextrin concentration 14 %, the stiring temperature 30 ℃ for 50 min.The embedding rate could reach 45.2 % in the optimum conditions.
出处
《食品研究与开发》
CAS
北大核心
2015年第23期69-72,共4页
Food Research and Development
基金
浙江大学馥莉食品研究院基金资助项目(KY201404)
塔里木大学校长基金硕士项目(TDZKSS201109)
国家星火计划项目(2012GA891023)
兵团科技支疆计划项目(2013AB023)
关键词
黄酮
微胶囊
Β-环糊精
flavonoids
microencapsulation
beta-cyclodextrin
