食品科学 ›› 2009, Vol. 30 ›› Issue (16 ): 86-88.doi: 10.7506/spkx1002-6630-200916013
• 工艺技术 • 上一篇 下一篇
高 晗，孙俊良，刘本国，孔 瑾，周全霞
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科技部星火计划项目(2004EA750044)
GAO Han，SUN Jun-liang，LIU Ben-guo，KONG Jin，ZHOU Quan-xia
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摘要：
研究制备山楂黄酮微胶囊技术。通过正交试验确定影响山楂黄酮微胶囊化的主要因素，并得出山楂黄酮微胶囊化的最佳工艺参数为：在25℃条件下研磨法制备山楂黄酮微胶囊，芯材壁材比1:5(g/g)，壁材浓度3%，研磨时间15min。所得的微胶囊化比例达到76.3%。
关键词: 正交试验, 山楂黄酮, 微胶囊化
Abstract:
The technology for producing microcapsules of hawthorn flavanoids was studied. The key factors affecting microcapsulation were confirmed by orthogonal test and the optimal conditions obtained were as follows: with the ratio of material core to wall of 1:5 (g/g) and wall material concentration of 3%, grinding at 25 ℃ for 15 min. Under these conditions, the microencapsulation of product could reach 76.3%.
Key words: orthogonal test, hawthorn flavonoids, microencapsulation
中图分类号:
O623.54
高 晗，孙俊良，刘本国，孔 瑾，周全霞. 山楂黄酮微胶囊化技术研究[J]. 食品科学, 2009, 30(16 ): 86-88.
GAO Han，SUN Jun-liang，LIU Ben-guo，KONG Jin，ZHOU Quan-xia. Microencapsulation of Hawthorn Flavonoids[J]. FOOD SCIENCE, 2009, 30(16 ): 86-88.
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