| 柠檬黄素在淀粉凝胶内的扩散特性研究 |
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| 引用本文： | 赵学伟,李国愉.柠檬黄素在淀粉凝胶内的扩散特性研究[J].食品工业科技,2012,33(5):303-305. |
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| 作者姓名： | 赵学伟 李国愉 |
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| 作者单位： | 郑州轻工业学院食品与生物工程学院,河南郑州,450002 |
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| 基金项目： | 郑州轻工业学院博士基金项目(000100) |
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| 摘 要： | 测定了在4℃和35℃条件下柠檬黄素在3种浓度的小麦﹑小米淀粉凝胶内的扩散系数。结果表明,在相同条件下,与小麦淀粉凝胶相比,柠檬黄在小米淀粉凝胶内的扩散较慢。扩散系数随着凝胶浓度的减小而增大,随着温度升高而升高。与改变浓度相比,降低温度更能有效地降低柠檬黄在淀粉凝胶内的扩散速度。
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| 关 键 词： | 淀粉凝胶 柠檬黄 扩散系数 |
Study on diffusion of tartrazine in starch gels |
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| ZHAO Xue-wei,LI Guo-yu.Study on diffusion of tartrazine in starch gels[J].Science and Technology of Food Industry,2012,33(5):303-305. |
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| Authors: | ZHAO Xue-wei LI Guo-yu |
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| Affiliation: | (School of Food and Biological Engineering,Zhengzhou Institute of Light Industry,Zhengzhou 450002,China) |
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| Abstract: | The diffusivity of tartrazine in wheat and millet starch gels of three starch concentrations was determined in 4℃ and 35℃.The results showed that with same temperature and starch concentration the diffusion of tartrazine in millet starch gel was slower than that in wheat starch gel.The diffusivity increased with decreasing starch concentrations or increasing temperature.Compared with decreasing starch concentration,increasing temperature was more effective in decreasing the diffusivity. |
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| Keywords: | starch gel tartrazine diffusivity |
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