花生四烯酸微胶囊稳定性的对比研究

采用Schaat烘箱法对3种花生四烯酸粉末油脂进行稳定性研究。在整个试验过程中,每2天分别对3种样品的色泽、气味、溶解性感官评定,并测定3种花生四烯酸的过氧化值,对比它们的稳定性。结果表明:样品1的色泽、气味变化较慢,溶解性较好;样品3的色泽、气味变化较快,溶解性较差。样品1的稳定性较好,样品2的稳定性适中,样品3的稳定性较差。可以选用样品1和样品2添加到婴儿配方奶粉中对其稳定性和含量进行试验,以完成对乳粉中添加营养强化剂种类的确定。

Comparative Study on Stability of ARA Microcapsule

Three kinds of ARA powder fat stability were researched by Schaat oven method.In the lab process,three samples were put for organoleptic investigation to assess colour,order and solubility,to test ARA peroxide value and then to compare their stabilities.The results showed that the colour and order of sample one changed slowly and its dissolubility was better;the colour and order of sample three changed fast,and their dissolubility was worse.The stability of sample one was the best,the sample two was better ...