| 玉米须黄酮微胶囊制备条件的研究 |
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| 引用本文： | 鲁晓翔,陈甲,连喜军,张彦青. 玉米须黄酮微胶囊制备条件的研究[J]. 食品科学, 2007, 28(9): 132-136 |
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| 作者姓名： | 鲁晓翔 陈甲 连喜军 张彦青 |
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| 作者单位： | 天津商业大学生物技术与食品科学学院 天津市食品生物技术重点实验室； 天津商业大学生物技术与食品科学学院； 天津市食品生物技术重点实验室； 天津300134； |
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| 基金项目： | 天津市科技攻关项目（06YFGPNC03800） |
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| 摘 要： | 本实验的目的是通过制备玉米须黄酮的微胶囊,以提高玉米须黄酮的稳定性。实验以β-环糊精为壁材,研究了研磨法制备微胶囊工艺中不同因素对玉米须黄酮微胶囊化包埋率及产率的影响。研究结果表明,采用研磨法制备微胶囊,芯材与壁材的最佳配比为1:14,研磨最佳时间为35min,β-环糊精的最佳浓度为10%,微胶囊化的最佳温度为48℃。在此条件下,产品微胶囊化效率达到85.6%。
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| 关 键 词： | 玉米须 黄酮 微胶囊 &beta -环糊精 |
| 文章编号： | 1002-6630（2007）09-0132-05 |
| 修稿时间： | 2007-07-15 |
Study on Microencapsulation Conditions of Flavonoids from Corn Silk |
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| LU Xiao-xiang,CHEN Jia,LIAN Xi-jun,ZHANG Yan-qing. Study on Microencapsulation Conditions of Flavonoids from Corn Silk[J]. Food Science, 2007, 28(9): 132-136 |
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| Authors: | LU Xiao-xiang CHEN Jia LIAN Xi-jun ZHANG Yan-qing |
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| Affiliation: | College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin Key Laboratory of Food and Biotechnology,Tianjin 300134,China |
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| Abstract: | The purpose of this experiment is to improve the corn silk flavonoids stability by microencapsulation technology.Microencapsulation of the flavonoids from corn silk with beta-cyclodextrin and the effect of the processing parameter of pestle method on the microencapsulation efficiency and yield were investigated.The results showed that the products with high quality could be obtained at the conditions such as the ratio of the wall materials to the core material 1:14,grind time 35 min,the concentration of beta-cyclodextrin 10%,and the temperature of grind 48 ℃.On these conditions,the microencapsulated efficiency of the product reached 85.6%. |
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| Keywords: | corn silk flavonoid microencapsulation beta-cyclodextrin |
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