食品科学 ›› 2009, Vol. 30 ›› Issue (16 ): 123-126.doi: 10.7506/spkx1002-6630-200916022
• 工艺技术 • 上一篇 下一篇
杨 静，郑为完* ，周小娟，时 浩，龙吉云，廖和菁
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“十一五”国家科技支撑计划项目(2006BAD27B04)
YANG Jing，ZHENG Wei-wan*，ZHOU Xiao-juan，SHI Hao，LONG Ji-yun，LIAO He-jing
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摘要：
应用喷雾干燥法，制备一种能够有效延缓自动氧化过程的花生四烯酸(AA 酸)稳态化产品，并对其性能进行实验、评价。结果表明：应用复合乳化剂L，以麦芽糊精作为壁材制得的AA 酸稳态化产品的稳定性最好，其复原乳无任何分层现象，无颗粒挂壁，并且其油脂包埋率达93.48%。
关键词: 花生四烯酸, 喷雾干燥, 乳化剂
Abstract:
Spray-drying method was used to prepare a type of stable arachidonic acid (AA) product, AA microcapsules, which could slow down the process of auto-oxidation effectively, and the properties of AA microcapsules were tested and evaluated. The AA microcapsules prepared using maltodextrin as the wall material and complex emulsifier L had the best stability. No layer phenomenon and particles being linked to the wall were found in reconstituted emulsions. The embedding rate reached 93.48%.
Key words: arachidonic acid (AA), spray-drying, emulsifier
中图分类号:
TS325.6
杨 静，郑为完*,周小娟，时 浩，龙吉云，廖和菁. 花生四烯酸稳态化技术的研究[J]. 食品科学, 2009, 30(16 ): 123-126.
YANG Jing，ZHENG Wei-wan*，ZHOU Xiao-juan，SHI Hao，LONG Ji-yun，LIAO He-jing. Microencapsulation of Arachidonic Acid[J]. FOOD SCIENCE, 2009, 30(16 ): 123-126.
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