食品科学 ›› 2002, Vol. 23 ›› Issue (12): 67-70.
• 工艺技术 • 上一篇 下一篇
肖志剑, 崔建云, 鲁红军, 王宇
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XIAO Zhi-Jian, CUI Jian-Yun, LU Hong-Jun, WANG Yu
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摘要: 本文通过单因素实验研究了胆固醇-β-环糊精包合物释放胆固醇的最佳工艺条件,并通过重复的实验得以验证。结果表明,在pH值为9.5,时间为1h,乙醇浓度为99.7%时,包合物的胆固醇释放率达到99.7%。
关键词: 蛋黄, 胆固醇, 胆固醇-&beta, -环糊精包合物, 释放
Abstract: The conditions for releasing cholesterol from the inclusion compound in β-cyclodextrin were optimized on the basis of single factor tests and validated by repeated experiments.The results indicated that the releasing rate of cholesterol reached to 99.7% in the optimum condition of pH 9.5,the regurgitant time 1h,and the concentration of ethanol 99.7%.
Key words: Eggyolk, Cholesterol, Inclusion compound of cholesterol and β-cyclodextrin , Release
肖志剑, 崔建云, 鲁红军, 王宇. 胆固醇-β-环糊精包合物释放胆固醇最佳工艺条件的研究[J]. 食品科学, 2002, 23(12): 67-70.
XIAO Zhi-Jian, CUI Jian-Yun, LU Hong-Jun, WANG Yu. Study on the Optimum Conditions for Releasing Cholesterol from the Cholesterol Inclusion Compound in β-Cyclodextrin[J]. FOOD SCIENCE, 2002, 23(12): 67-70.
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