食品科学 ›› 2003, Vol. 24 ›› Issue (8): 88-90.

• 工艺技术 • 上一篇    下一篇

原花青素微胶囊工艺及稳定性研究

 王可兴, 潘思轶, 罗锐   

  1. 华中农业大学食品科技学院
  • 出版日期:2003-08-15 发布日期:2011-12-13

Study on Microencapsulating Technology of Procyanidins and Stability

 WANG  Ke-Xing, PAN  Si-Yi, LUO  Rui   

  • Online:2003-08-15 Published:2011-12-13

摘要: 本文研究了原花青素喷雾干燥微胶囊化工艺,探讨了原花青素微胶囊的稳定性及其释放速率。研究结果表明:当壁材中蛋白质与糊精比达到6:14时,原花青素微胶囊化产率与效率达到最大值,分别为73.7%和82.3%。当喷雾干燥进风温度在190~200℃、进料速度为50ml/min时,原花青素微胶囊产率和效率较高。低pH值、避光、真空、低水分含量有利于微胶囊原花青素的保存。在1%浓度时微胶囊原花青素完全释放时间为80min.

关键词: 微胶囊, 原花青素, 稳定性

Abstract: Microencapsulating technology of procyanidins and stability of microencapsulating procyanidins were studied inthis paper. The result showed that microencapsulating rate and efficiency of procyanidins were highest, 73.7% and 82.3%respectively when the rate of protein and β-cyclodextrin(β-CD) in the optium wall was 6:14.Microencapsulating rate andefficiency of procyanidins were higher when temperature and speed of spray drying wind were 190~200℃ and 50ml/minrespectively. It is better for microencapsulating procyanidins when it was stored in lower pH, away from light, high vacumn andlower moisture.

Key words: microencapsulation, procyanidins, stability