微胶囊化姜黄色素化学稳定性的研究 STUDY ON THE STABILITY OF MICROENCAPSULATION CURCUMIN期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

微胶囊化姜黄色素化学稳定性的研究

引用本文：	杨玉峰,韩春亮,胡小军,刘树兴.微胶囊化姜黄色素化学稳定性的研究[J].河南工业大学学报(自然科学版),2005,26(2):48-50.

作者姓名：	杨玉峰韩春亮胡小军刘树兴

作者单位：	1. 河南教育学院,河南,郑州,450003 2. 淮海工学院,江苏,连云港,222005 3. 陕西科技大学,陕西,咸阳,712081

摘要：	将微胶囊化后的姜黄色素与未微胶囊化的姜黄色素进行平行对照实验,分别测定它们的吸收波长、水溶性、耐热性、耐酸性及对维生素C、山梨酸钾等食品中常用添加剂的稳定性.试验结果表明,微胶囊化姜黄色素的水溶性大大提高,且对热、酸、光、维生素C及山梨酸钾等的稳定性都有较大改善.
关键词：	姜黄色素微胶囊化稳定性
文章编号：	1673-2383(2005)02-0048-03
修稿时间：	2005年1月4日
STUDY ON THE STABILITY OF MICROENCAPSULATION CURCUMIN

YANG Yu-feng,HAN Chun-liang,HU Xiao-jun,LIU Shu-xing.STUDY ON THE STABILITY OF MICROENCAPSULATION CURCUMIN[J].Journal of Henan University of Technology Natural Science Edition,2005,26(2):48-50.

Authors:	YANG Yu-feng HAN Chun-liang HU Xiao-jun LIU Shu-xing

Abstract:	The properties were studied by comparing experiments with microencapsulation and non-microencapsulation curcumin. The absorption wavelength, water-solubility, thermo-stability, acid resistance and stability of the curcumin against vitamine C and potassium sorbate were studied. The results showed that the stability of microencapsulation curcumin against light, heat, acid, vitamine C and potassium sorbate was improved and its water-solubility was increased greatly.

Keywords:	curcumin microencapsulation stability
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