微胶囊型天然VE的研究

研究了喷雾干燥法制造微胶囊型VE粉末的微胶囊化工艺及技术.结果表明制造微胶囊型天然VE的壁材及其最佳组合为阿拉伯胶糊精玉米糖浆=22.5%25.O%52.5%,心材与壁材的适宜比例为65,最佳均质压力为30MPa,最佳喷雾干燥造粒工艺条件为进料温度60℃、进料流量150mL/min、进风温度195℃、出风温度70℃.     

微胶囊化蒜粉的贮存稳定性

研究了微胶囊化蒜粉的贮存稳定性,并与蒜粉做了比较。结果表明,微胶囊化蒜粉贮存10个月后,硫代亚磺酸酯心材保留率仍在95%以上。DSC测定蒜粉的玻璃化转变温度为-2.9℃,微胶囊化蒜粉的玻璃化转变温度为112℃。采用SEM观察微胶囊化蒜粉内部与外部结构,发现微胶囊化蒜粉表面具有很好的完整性和致密性。因而微胶囊化蒜粉具有良好的贮存稳定性。     

多孔淀粉制备微胶囊化粉末花椒精油的研究

对多孔淀粉制备微胶囊化的粉末精油进行了研究.结果表明此工艺简单,只需在常温常压下将多孔淀粉和花椒精油混合均匀即可,多孔淀粉对花椒精油的吸附量达0.92 g/g,包埋量达48%,高于其它包埋材料.微胶囊化后的产品具有良好的贮存稳定性且使用更方便.     

喷雾干燥法制备微胶囊化山葡萄籽油粉末油脂

研究了喷雾干燥法制备微胶囊化山葡萄籽油粉末油脂的工艺,评价了微胶囊产品的质量,并预测了其保质期.研究结果表明:(1)微胶囊化山葡萄籽油的最佳乳化条件为:阿拉伯胶为壁材,麦芽糊精为壁材填充物;复合乳化剂配比(单甘酯:蔗糖酯)为1:9;乳化温度为80℃;乳化剂用量0.75%;壁材用量20%;壁材比(阿拉伯胶:麦芽糊精)为1:5;油/壁材为0.5.喷雾干燥法制备山葡萄籽油微胶囊的最佳工艺参数为:进料温度50～60℃、均质压力40 MPa、进风温度180℃、出风温度80℃、喷雾压力180 kPa.在此工艺条件下微胶囊化效率可达77.36%.(2)喷雾干燥法制取的微胶囊化山葡萄籽油粉末油脂为乳白色粉末,密度0.7312 g/cm~3,含水量2.76%,溶解度94.0%.通过扫描电镜观察,微胶囊颗粒较圆整,基本接近球形,平均颗粒直径(3.6±0.75)μm.(3)贮藏稳定性试验表明,经微胶囊化的山葡萄籽油,其贮藏稳定性要明显优于未微胶囊化的山葡萄籽油以及添加了抗氧化荆VE的山葡萄籽油制品.     

维生素E复凝聚微胶囊的制备及其稳定性研究

本文以大豆分离蛋白（Soybean protein isolate,SPI）和壳聚糖为壁材,通过复凝聚法制备维生素E（Vitamin E,VE）微胶囊,研究了VE/SPI质量比对VE包埋产率和包埋效率的影响,比较了戊二醛、谷氨酰胺转氨酶交联对VE复凝聚微胶囊释放效果的影响,并探讨了谷氨酰胺转氨酶交联的VE复凝聚微胶囊在不同温度、光照和湿度条件下的稳定性。结果表明,当VE与SPI的质量比为1:2时,微胶囊包埋效果最好,包埋产率和效率分别达到了91.48%和86.45%。戊二醛和谷氨酰氨转氨酶交联显著提高了微胶囊中VE的缓释能力,在无水乙醇中浸泡5 h后,VE的累计释放率分别为47%和42%。稳定性研究表明,与游离VE相比,微囊化显著提高了VE在不同温度、光照及湿度条件下的稳定性。因此,利用SPI-壳聚糖复凝聚体系制备的VE微胶囊在食品工业具有广阔的应用前景。     

用于食用香料微胶囊化的碳水化合物

食用香料微胶囊化基于众多考虑。第一,保持食品在贮存过程中的风味,香料易挥发,贮存过程中易损失,第二,防止香料和食品间发生反应。此类例子很多,如口香糖中香料与胶基的反应,液体香料加入口香糖后即进入胶基,咀嚼时香味释放不出来。而使用微胶囊化粉末香料,可节约香料用量50％以上;第三,防止香料/香料间的反应。如果一     

不同相对湿度下微胶囊化甜橙油释放的研究

对采用β-环糊精法和乳化喷雾干燥法所制备微胶囊化甜橙油在温度50℃,相对湿度32%、50%和75%下的释放进行研究,并利用Avrami's公式分析不同贮存条件下微胶囊化甜橙油的释放。结果表明:微胶囊化产品在RH=75%贮存条件下的释放要明显快于其它两种贮存条件;在相同的湿度贮存条件下,采用乳化喷雾干燥法制备的微胶囊化甜橙油的释放速度高于采用β-环糊精法所制备的产品。     

微波真空与真空联合干燥的蒜粉微胶囊特性

为了保护蒜氨酸酶在胃的酸性环境中不失活,从而能够催化蒜氨酸水解为蒜素,采用微波真空与真空联合干燥的蒜粉进行微胶囊化,在模拟肠液中研究了微胶囊化蒜粉的释放动力学。结果发现其可以通过胃的酸性环境而在肠道内释放,扫描电子显微镜观察发现微胶囊化蒜粉颗粒表面壁材结构具有很好的完整性和致密性,芯材很好地包埋于微胶囊中。比较了蒜粉和微胶囊化蒜粉的贮存稳定性,蒜粉的玻璃化转变温度为-2．9℃,微胶囊化蒜粉的玻璃化转变温度为112℃,微胶囊化蒜粉具有良好的贮存稳定性。微胶囊化蒜粉贮存10个月后,硫代亚磺酸酯芯材保留率仍在95％以上。     

微胶囊化粉末油脂的研究与应用进展

微胶囊化是粉末油脂制备中一项重要的应用技术,已在食品工业领域得到广泛应用。本文简要介绍了微胶囊化粉末油脂的制备原理,分析用于油脂微胶囊化的壁材,总结了多种油脂微胶囊化技术尤其是喷雾干燥技术,以及粉末油脂的主要应用。     

DHA和ARA微胶囊应用稳定性分析

本文研究了DHA与ARA微胶囊粉末在加速储藏过程中质量分数、表面油、过氧化值等理化指标的变化,结合感官评价指标分析微胶囊化DHA与ARA粉末的应用稳定性,为婴幼儿配方奶粉生产过程中遴选微胶囊化DHA与ARA提供科学依据。     

VE 微胶囊的制备及性质研究

以壳聚糖和麦芽糊精为壁材,通过喷雾干燥的方法制备VE 微胶囊。所得的微胶囊包埋率为89.02%,VE保留率为91.73%,水分含量为2.67%;扫描电镜(SEM)观察结果显示,VE 微胶囊表面形态以及内部结构良好,具有良好的包埋效果;差示扫描量热仪(DSC)测定得出微胶囊产品的Tg 值为41.579℃,热熔解温度Tm 为199.483℃表明产品有较好的贮藏稳定性以及较广的应用范围;并且对微胶囊在不同贮藏条件下的释放进行研究,引入Avrami's 公式对微胶囊释放进行分析,结果表明,微胶囊的释放速度在相对湿度75%的条件下要明显快于其他两种条件。     

维生素E微胶囊的理化性质表征

采用超声波辅助β-环糊精(β-CD)对维生素E进行包埋,而后再加入乳清浓缩蛋白(WPC)对其进行二次包埋来制备维生素E微胶囊.通过扫描电镜(SEM)发现微胶囊产品与物理混合物的微观形态存在较大差异;在微胶囊产品的差示热扫描(DSC)图谱中出现了一个新的吸热峰;傅里叶变换红外光谱(FT-IR)显示,在微胶囊产品中没有发现维生素E的特征峰并且存在较强的氢键效应;微胶囊产品的X-射线衍射图谱与物理混合物以及β-环糊精的图谱大不相同,在多处变化明显;以上的实验结果证实了维生素E已经被β-环糊精和乳清浓缩蛋白包埋,并且维生素E与β-环糊精之间发生氢键作用形成包合物.     

微胶囊化天然维生素E的研究

对制造胶囊化天然维生素E粉末的工艺和技术进行了研究。工艺过程包括乳化液的制备和喷雾干燥造粒。影响工艺及产品 因素包括原料配方，乳化工艺条件，均质压力及喷雾干燥造粒工艺条件等。性状分析及贮实验表明：微胶囊型天然维生素E的水溶性，流动性，分散性及稳定性等性能指标均好。     

不同贮存条件下生菜中维生素C和E含量分析

采用高效液相色谱法对在5个时间梯度处理、2个温度梯度处理条件下生菜叶片中维生素C和E含量进行了分析。结果表明,维生素C对贮存时间和温度特别敏感。低温或室温贮存1d的生菜中维生素C含量均损失50%以上,而维生素E含量包括α-生育酚含量反而有所提高;但低温或室温贮存3d后生菜中维生素C含量和维生素E含量特别是α-生育酚含量均急剧下降。因此,从营养利用的角度考虑,生菜的贮存以低温1～3d为宜,室温和长时间贮存会造成维生素C和E的大量损失。     

复合VE对延长富含油脂食品保质期的影响

为了延长富含油脂食品的保质期,对VE、Vc、柠檬酸对炒制花生粉油脂氧化酸败的抑制作用进行了研究。通过跟踪样品中过氧化值(POV)的变化来检测炒制花生粉油脂的氧化酸败程度。结果表明,VE、Vc、柠檬酸对炒制花生粉油脂氧化酸败确实有抑制作用,Vc、柠檬酸对VE的抗氧化作用有协同增效的作用,直接添加适当比例的VE、Vc、柠檬酸到炒制花生粉当中,可以延长富含油脂食品的保质期。     

Changes in the content and composition of vitamin E in damp barley stored in airtight bins

The effect of airtight storage on the content and composition of vitamin E was studied in damp barley at 20 and 28% moisture. Airtight storage with an external supply of carbon dioxide was compared with conventional airtight storage with or without an expansion sack. In two additional models, the grain was also treated with 1% ammonia (NH3). The tocopherols and tocotrienols in the grain were analysed using high pressure liquid chromatography with fluorescence detection. The changes in vitamin E during airtight storage were determined by the moisture content of the barley. In barley at 20% moisture, the vitamin E content increased until mid-April and after 10 months the final levels were similar to those at harvest (55–65 mg kg^?1) except in the bin treated wih ammonia. In barley at 28% moisture, vitamin E breakdown processes prevailed from the beginning of airtight storage and led to an unsatisfactory level of this vitamin in the grain. In barley, α-tocotrienol was clearly the dominating isomer. The relative distribution of the isomers in barley at 20% moisture was stable during the airtight storage. For 28% moisture barley in most of the experimental models, the fraction of tocopherol isomers increased at the cost of the tocotrienols. It was concluded that the higher moisture content and a lower pH apparently favoured saturation of the side chains of the trienols. Treatment of barley with 1% ammonia gas resulted in a general decrease in the total vitamin E content and a simultaneous increase in the relative fraction of α-tocotrienol. Therefore, α-tocotrienol appeared to be more resistant to ammonia treatment than are the other isomers. For barley at 20% moisture content, the type of silo arrangement had hardly any effect on the vitamin E concentration or on the proportions of the isomers. For the barley at 28% moisture content, an external supply of CO₂ appeared to have a preservative effect on vitamin E content.     

腌制肉食品中内源性生育酚的抗氧化作用

饲料中添加生育酚,宰杀后动物的肌肉具有较高含量的内源性生育酚,内源性生育酚在腌制品加工过程中能部份保存,制成的腌制肉食品具有较强的抗氧化性,有助于减少脂类氧化,并有助于腌制肉块在存放中减少重量损失和风味损失.     

Effects of Dietary Rape Seed Oil, Copper(II) Sulphate and Vitamin E on Drip Loss, Colour and Lipid Oxidation of Chilled Pork Chops Packed in Atmospheric Air or in a High Oxygen Atmosphere

The effect of addition of rapeseed oil (canola), CuSO(4) and vitamin E (all-rac-α-tocopheryl acetate) to pig diets on pork meat quality (lipid oxidation, colour and drip loss) was studied. Pigs were reared on ten different diets, either a control diet (no supplementation of rapeseed oil, CuSO(4) or vitamin E) or 6% rapeseed oil diets supplemented with CuSO(4) (0, 35 or 175mg/kg) and vitamin E (0, 100 or 200mg all-rac-α-tocopheryl acetate/kg). The natural content of vitamin E originating from feed ingredients amounted to 9-23mg vitamin E (α-tocopherol) per kg feed. Muscle vitamin E levels reflected the dietary intake and pigs fed the control diet had significantly lower levels than pigs fed rapeseed oil diets. The quality of fresh pork chops packed in air or in 80% O(2):20% CO(2) was followed during chill storage for 8 and 13 days, respectively. Colour, as measured by tristimulus colorimetry of pork chops packed in 80% oxygen atmosphere, was significantly improved with respect to redness when compared to chops packed in air, regardless of dietary treatment. The low vitamin E content in pigs fed the control feed significantly decreased a values and the oxidative stability of pork chops during chill storage compared to the other feeding groups. Packing of chops in a high-oxygen atmosphere increased lipid oxidation, especially in chops with low levels of vitamin E. Supplementation of rapeseed oil diets with 100 or 200mg vitamin E significantly decreased lipid oxidation of chill stored chops. Supplementation with CuSO(4) did not influence meat quality attributes (drip loss, colour stability and lipid oxidation) for any of the storage conditions.     

Analysis of vitamins A,E and C,iron and selenium contents in infant milk-based powdered formula during full shelf-life

The stability of vitamins A, E and C, and the iron and selenium content were determined in two types of long chain-polyunsaturated fatty acid (LC-PUFA) supplemented milk-based powdered infant formulas (IF), during an 18-month storage period at 25 and 40 °C. The first type (IF-A) was supplemented with vitamin A as retinol acetate. The second type (IF-B) was supplemented with vitamin A as retinol palmitate. Both types were also supplemented with vitamin E as α-tocopherol acetate and with vitamin C as ascorbic acid. The two formulas studied had higher vitamin A (140% and 139%), vitamin E (109% and 198%) and vitamin C (167% and 118%), but lower iron (65.0% and 65.3%) and selenium (72.9% and 79.4%) than the amounts declared on the label. As expected, all the studied vitamins showed decreases during storage, and these decreases were higher in formulas stored at 40 °C. The losses of vitamin A at 40 °C after 18 months of storage were 27.5% in IF-A and 29% in IF-B, while vitamin E losses under the same conditions were 23.1% and 28.1%, and vitamin C losses under the same conditions were 28.4% and 48.6%. All these losses justify the over-fortification of the aforementioned vitamins in these LC-PUFA supplemented IFs. Iron and selenium content remained unchanged throughout storage.     

维生素E对β-胡萝卜素纳米乳液性质及其饮料稳定性的影响

为提高β-胡萝卜素的水溶性和稳定性,本研究以吐温80、吐温60和磷脂为乳化剂,维生素E为抗氧化剂制备了纳米乳液。测定了纳米乳液的粒径、透光率、色价、储藏稳定性和应用稳定性。结果显示,维生素E对纳米乳液粒径和透光率有轻微影响,对包埋率和色价没有影响。在25、37 ℃和光照下储藏28 d期间纳米乳液的透光率没有发现明显变化,55 ℃储藏期间透光率呈现下降趋势。在25 ℃和光照下储藏28 d期间色价没有发现明显变化,37和55 ℃储藏期间色价有所降低。不同含量的维生素E均提高了β-胡萝卜素的色价保留率。维生素E的加入显著提高了β-胡萝卜素在酸性和中性饮料中的应用稳定性,且添加量为3%时饮料稳定性最佳。