|
|||||
|
|
| 番茄红素微胶囊的稳定性研究 | |
| 引用本文： | 赵晓燕,冯作山,陈复生. 番茄红素微胶囊的稳定性研究[J]. 食品与发酵工业, 2005, 31(10): 45-47 |
| 作者姓名： | 赵晓燕 冯作山 陈复生 |
| 作者单位： | 1. 中国农业大学食品科学与营养工程学院,北京,100083 2. 新疆农业大学食品科学学院,乌鲁木齐,830052 3. 河南工业大学科研处,郑州,450052 |
| 摘 要： | 研究了番茄红素微胶囊在不同时间、光、热及微波条件的稳定性,并与番茄红素纯提物和粗提物进行稳定性对照实验。结果表明,番茄红素经微胶囊化后贮藏稳定性大为改善,为番茄制品的护色与安全贮藏提供了参考和依据。 |
| 关 键 词： | 番茄红素微胶囊 番茄红素纯提物与粗提物 稳定性 |
| 收稿时间： | 2005-08-02 |
| 修稿时间： | 2005-08-29 |
Studies on Stability of Microencapsulated Lycopene |
|
| Zhao Xiaoyan,Feng Zuoshan,Chen Fusheng. Studies on Stability of Microencapsulated Lycopene[J]. Food and Fermentation Industries, 2005, 31(10): 45-47 | |
| Authors: | Zhao Xiaoyan Feng Zuoshan Chen Fusheng |
| Affiliation: | 1,School Food Science and Nutrition Engineering Agriculture University China, Beijing, 100083, China;2,School Food Science, Xinjiang Agriculture University, Xinjiang, 830052, China;3,scientific Research Department, Henan Industry University, Henan, 450052, China |
| Abstract: | The paper studied the stability of microencapsulated lycopene under different conditions, such as time, light, temperature, microwave, and compared stability with pure and coarse extraction of lycopene. The results showed that microencapsulated Lycopene had longer shell-life than unmicroencapsulted lycopene, providing reference and evidence for protecting tincture and safety store of lycopene product. |
| Keywords: | lycopene microencapsulation pure and coarse extraction of lycopene stability |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |