响应面法优化锐孔法制备甜菜红素微胶囊工艺研究

以海藻酸钠为壁材,采用锐孔法制备甜菜红素微胶囊,以此提高甜菜红素稳定性。以包埋率为评价指标,通过单因素实验考查海藻酸钠质量浓度、Ca Cl2浓度、芯壁比、针头孔径、固化时间、下滴高度、下滴速度等对甜菜红素微胶囊化的影响。在单因素实验的基础上,运用响应面分析法优化甜菜红素微胶囊的较佳制备工艺为海藻酸钠质量浓度2.9%,Ca Cl2浓度3.2%,芯壁比1∶2.7,针头孔径0.7mm,固化时间为30min。在上述较佳条件下制备的微胶囊的包埋率为77.38%,和模型预测值78.75%相比,相对误差仅为1.74%。进行了耐光、耐热和耐酸性实验对比,结果表明,微胶囊化工艺确实提高了甜菜红素稳定性。     

锐孔法制备原花青素微胶囊工艺研究

为提高原花青素的稳定性,采用锐孔法,以原花青素为芯材,海藻酸钠为壁材制备原花青素微胶囊,并优化其制备工艺。以包埋率为主要指标,通过单因素试验考查海藻酸钠浓度、凝固液氯化钙浓度、芯壁比、针头孔径、下滴高度等因素对原花青素微胶囊化的影响;并进一步采用正交试验优化得到制备原花青素微胶囊的最佳工艺为海藻酸钠浓度3%,氯化钙浓度3%,芯壁比1:4(芯材浓度1.5%),针头孔径0.45mm,下滴高度8cm;此时微胶囊化产率和效果最好,包埋率可达77.83%。视频变焦显微镜图显示,原花青素微胶囊有良好的形态分布。     

超声-微波协同提取甘薯皮绿原酸及其微胶囊化工艺优化研究

采用超声-微波协同提取的方法对甘薯皮绿原酸进行提取;采用锐孔法,以绿原酸为芯材,海藻酸钠为壁材制备绿原酸微胶囊,并优化其制备工艺。实验结果表明,提取最佳条件为：液料比80:1((V/m)、乙醇浓度50%、微波功率 100 W、提取时间25 min,该条件下,绿原酸得率可达14.44 %;微胶囊制备最佳工艺为：针头孔径 0.60 mm、下滴高度8 cm、海藻酸钠浓度4 %、氯化钙浓度3 %、壁芯比2:1(V/V,芯材浓度 5%),此条件下包埋率可达 85.05%。绿原酸微胶囊化可提高绿原酸的热稳定性。本实验为农产品废弃物中绿原酸的进一步资源化开发利用提供了一定的技术依据。     

螺旋藻藻蓝蛋白微囊的制备工艺

以壳聚糖和海藻酸钠为囊材,对螺旋藻藻蓝蛋白（C-PC）进行微囊,通过试验确定了制备藻酸钠壳聚糖C-PC微囊的最佳工艺条件：壳聚糖的脱乙酰度为74%,转速600r/min,搅拌时间30min,针头距离凝胶浴液面10cm,滴加速度30滴/min,海藻酸钠浓度2.5%（w/v）,壳聚糖浓度0.6%（w/v）,C-PC和海藻酸钠的质量比1∶4（w/w）,CaCl2浓度2.0%（w/v）。     

锐孔法制备大粒径薄荷油微胶囊

以薄荷油为芯材,海藻酸钠为壁材,2%氯化钙溶液为固化液,研究了锐孔法制备大粒径薄荷油微胶囊的工艺过程,探讨了不同的海藻酸钠浓度对微胶囊感官品质及包埋率的影响。结果表明,薄荷油微胶囊的感官质量随海藻酸钠浓度的增加而提高。海藻酸钠浓度为1.5%,2%和2.5%时,包埋率分别为32.44%,36.51%和40.59%。综合感官评价和包埋率,以海藻酸钠浓度为2.5%时制备的微胶囊为佳。     

均匀设计优化红枣色素微胶囊化工艺研究

采用单因素和均匀试验设计,以包埋率为指标,考察海藻酸钠浓度、CaCl2浓度、芯壁材比、固化时间对锐孔法制作红枣色素微胶囊的影响。结果表明,红枣色素微胶囊化最优工艺条件,海藻酸钠浓度为6.0%、CaCl2浓度3%、芯壁材之比1∶5、固化时间1.0 h,在此工艺条件下制得的微胶囊颗粒包埋率达75.1%,产品圆形、均匀饱满、色泽橙红。     

气流式锐孔法制作丁香油微胶囊的研究

对“气流式锐孔法”制作丁香油微胶囊的工艺进行了研究。结果表明,采用“气流式-锐孔”装置进行丁香油微胶囊化,壁材海藻酸钠适宜的质量浓度为2.5%,乳化剂最适用量为0.1%单甘酯 0.2%吐温-80,凝固浴CaCl2适宜的质量浓度为2%,心材丁香油与海藻酸钠最佳质量比为1∶1。丁香微胶囊产品为淡紫色小颗粒,外形颗粒圆整,大小均匀,赋有丁香风味。     

黑米花青素微胶囊制备的工艺研究

目的以黑米花青素为主要原料,开发一种能够顺利到达肠道并在肠道内缓慢释放以发挥花青素益生元功效的微胶囊。方法采用锐孔法,以包埋率为指标,分别以壁芯比、针头孔径、海藻酸钠及CaCl_2浓度为因素,采用单因素试验,确定微胶囊的制备条件;在此基础上,采用四因素三水平L_9(3~4)正交试验,优化了该微胶囊的最佳制备工艺;最后,通过微胶囊在胃和肠模拟液中的释放试验,验证该微胶囊的缓释功能。结果微胶囊的最佳制备工艺:壁芯比3:1、针头孔径0.45 mm、海藻酸钠2.0%、CaCl_2 2.0%;该微胶囊可以在人胃模拟液中保持4.0 h以上,在人肠模拟液中缓慢释放。结论采用锐孔法制备的花青素微胶囊能够顺利到达肠道缓慢释放,发挥其益生元功效。     

锐孔法制备黄酮类化合物微胶囊及其释放性的研究

以海藻酸钠为壁材,采用锐孔法制备黄酮类化合物微胶囊。通过单因素和正交试验确定影响黄酮类化合物微胶囊制备的主要因素,优化工艺条件。实验确定最佳优化工艺条件为:海藻酸钠浓度为1.4%,芯壁比为3:2,CaCl2浓度为1.4%,单甘酯/芯材为0.2g/g,在此条件下,产品的平均包埋率可达92.59%,且微胶囊产品结构坚硬、圆整,无拖尾现象。     

海藻酸钠-PVA固定化酿酒酵母制备工艺的优化

利用海藻酸钠与PVA混合载体来固定化酿酒酵母,通过试验测定分析在不同条件下固定化酿酒酵母的发酵性能、机械强度,并对酿酒酵母固定化制备工艺条件进行优化,以达到提高固定化酿酒酵母发酵效果.结果表明,2%的海藻酸钠和7%的PVA混合制成的酿酒酵母固定化颗粒传质性能和颗粒强度较佳;工艺优化最佳方案为A1B3C3,即当CaCl2溶液的浓度为1%和硼酸溶液的浓度为4%时,分阶段固化时间为在1%的CaCl2溶液中固化12h后转入4%的硼酸溶液中再固化12h,以其制备的酿酒酵母固定化颗粒发酵甘蔗汁产生的酒精含量最高.     

羧甲基纤维素钠中钙、镁含量的测定方法

本文介绍了用过氧化氢处理的火焰原子吸收法测定食品添加剂羧甲基纤维素钠中的微量钙和镁。本法定量分析准确、快速,可为其他增稠剂的分析提供参考。     

钠、钾的作用及低钠盐

钠、钾在人体中具有重要的生理功能,在过量和缺乏时都会对人体产生危害。文章详述了钠、钾的作用,同时还重点介绍了使用低钠盐的意义、科学的使用方法及适宜人群,以便于低钠盐的宣传和推广。     

用次亚磷酸钠作为链转移剂合成聚丙烯酸钠的研究

采用丙烯酸和丙烯酰胺作为单体,次亚磷酸钠作为链转移剂,过硫酸铵为引发剂,通过水相自由基聚合,获得适合于小粒径重质碳酸钙浆料分散用的聚丙烯酸钠。实验结果表明：引发剂用量、次亚磷酸钠用量、单体浓度和丙烯酰胺用量等反应条件均对分散剂的相对分子质量有较大影响。实验结果还表明：这种共聚物在结构上引入磷酸根基团,对小粒径重质碳酸钙颗粒起到很好的分散效果。     

Inhibition of Moraxella-Acinetobacter Cells by Sodium Phosphates and Sodium Chloride

The effect of sodium phosphates with and without NaCl, on the ability of unstressed and heat-stressed Moraxella-Acinetobacter (M-A) isolate number 7 cells to form colonies in plate count agar (PCA) was determined. The effectiveness, in order of decreasing ability, of phosphates to inhibit colony formation of unstressed M-A cells was as follows: sodium tripolyphosphate (Na₅P₃O₁₀; STPP), sodium pyrophosphate (Na₄P₂O₇; SPP), and sodium orthophosphate (Na₃PO₄; SP). Filter sterilized STPP was more inhibitory than when heated and inhibition was not related to pH. Certain combinations of NaCl and STPP were additive whereas combinations of NaCl and SPP exhibited a synergistic effect. Heat-stressed M-A cells were more sensitive to levels of NaCl (0.8%) than to levels of STPP (0.1%) or SPP (0.12%); all shown to have no effect on the number of colonies formed in PCA by unstressed cells.     

Penetration Gradients of Sodium Nitrite and Sodium Tripolyphosphate in Haddock Fillets

SUMMARY– Studies were carried out to determine the penetration gradients of sodium nitrite, containing sodium 24, and sodium tripolyphosphate, containing mostly phosphorus 32 in addition to sodium 24. In a parallel experiment, the penetration of sodium nitrite was also determined calorimetrically. Results on this technique compare closely with those obtained from the radiological method.     

低钠盐暨钠、钾的作用

钠、钾在人体中具有重要的生理功能,在过量和缺乏时都会对人体产生危害。本文详述了钠、钾的作用,同时还重点介绍了使用低钠盐的意义、科学的使用方法及适宜人群,以便于低钠盐的宣传和推广。     

双乙酸钠的醋酸-碳酸钠法合成研究

以醋酸和碳酸钠为原料,在无溶剂的条件下制备双乙酸钠,系统地研究了原料配比、温度、时间等因素对产品质量及收率的影响,得到了最优化工艺条件。正交试验确定的优化合成条件是:n(醋酸):n(碳酸钠)=(3.8～3.9):1,反应温度90℃,反应时间180min。产物收率为94%,产品质量达到美国食品级标准。     

Comparison of Sodium and Sodium/Potassium Salt Mixtures in Processed Vegetables

Green beans and torn were heat processed with different concentrations of a salt mixture as a sodium chloride (NaCl) substitute. The sodium (Na) and potassium (K) concentrations of the finished product were deter mined as well as the flavor desirability by an untrained panel. Certain levels of the salt mixture were judged not significantly different in desirability from the reference which contained 1.5% NaCl. The use of an equal mixture of NaCl and KCl was effective in improving the Na/K ratio.     

Protein Extraction from Frozen, Thawed Turkey Muscle with Sodium Nitrite, Sodium Chloride, and Selected Sodium Phosphate Salts

Turkey muscle batters were prepared with the sodium salts of nitrite, chloride and selected phosphate salts. Amounts of extracted protein were measured by the biuret method and separated by SDS-gel elctrophoresis and high pressure liquid chromatography (HPLC). For breast muscle, three proteins in the nitrite extracts had higher molecular weights than those in water extracts as determined by SDS-gel electrophoresis. Sodium chloride and sodium tripolyphosphate increased centrifuged batter sediment weight, increased the concentration of extracted protein, increased the number of electrophoretically separated higher molecular weight protein bands and increased HPLC peak areas of extracts from muscle batters.     

膨润土的钠化研究

选用信阳天然膨润土为原料,对其进行提纯,以提纯的膨润土为基础对其进行钠化改型。探索了钠化剂、钠化剂用量、钠化时间、矿浆浓度对钠化效果的影响。用钠化土的膨胀倍和X射线衍射图谱对钠化效果进行检验。结果表明:较佳的钠化剂为焦磷酸钠,钠化剂用量为4%,钠化时间为20min,矿浆浓度为10%。通过钠化改型后的信阳膨润土的膨胀倍从38mL/g提高到了98mL/g。