| 粉末辣椒红素的制备 |
| |
| 引用本文： | 马嫄,谷绒,徐坤. 粉末辣椒红素的制备[J]. 食品工业, 2008, 0(6) |
| |
| 作者姓名： | 马嫄 谷绒 徐坤 |
| |
| 作者单位： | 西华大学生物工程学院; |
| |
| 基金项目： | 四川省教育厅重点项目。 |
| |
| 摘 要： | 探讨以改性多孔淀粉为基材,吸附辣椒红素制备粉末辣椒红素的工艺条件,研究包括温度、光线等因素对粉末辣椒红素稳定性的影响。结果表明:用改性多孔淀粉吸附辣椒红素(吸附率88.2%)制备的粉末辣椒红素,色泽、手感满足要求,高温、光照对其影响减小,抗氧化性能有所增强。
|
| 关 键 词： | 辣椒红素 改性多孔淀粉 稳定性 |
The Preparation of Powder Capsanthin Element |
| |
| Ma Yuan,Gu Rong,Xu Kun School of Bioengineering of Xihua University. The Preparation of Powder Capsanthin Element[J]. The Food Industry, 2008, 0(6) |
| |
| Authors: | Ma Yuan Gu Rong Xu Kun School of Bioengineering of Xihua University |
| |
| Affiliation: | Chengdu 610039 |
| |
| Abstract: | This article has taken the modified porous starch as the parent metal,adsorped capsanthin element to make the powder capsanthin element,has studied factors that influence the stability of element include temperature,optical fiber.The result indicated:The powder capsanthin element which(adsorption rate 88.2%) prepares with the modified porous starch adsorption capsanthin element,the luster,feel satisfy the request,the influence of the high temperature and the illumination reduced,the oxidation resistance per... |
| |
| Keywords: | capsanthin modified porous starch stability |
| 本文献已被 CNKI 等数据库收录！ |
|
