魔芋/原花青素机械力化学效应缓释片工艺条件研究  

Studies on Technology of Konjac Glucomannan /Procyanidins Relaxed Slice by Using Machine Force Chemistry Effect

作　　者：代中山[1] 李斌[1] 凌智群[1] 庞杰 杨尔宁[1] 谢笔钧[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070 [2]福建农林科技大学食品科技学院,福州350002

出　　处：《广州食品工业科技》2004年第4期1-4,共4页

摘　　要：研究了莲中不同部位原花青素的含量、稳定性、及通过机械力化学效应结合的魔芋/原花青素缓释片工艺条件,结果表明莲房中原花青素含量最高,约为 5.5-9.5g/100 干重。原花青素在酸性的人工胃液中比较稳定,而在生理盐水和人工肠液中、高温处理时原花青素不稳定,金属离子对原花青素的影响各异。选用 120 目魔芋粉、1/5 的淀粉、压力 400Mpa 条件下得到的缓释片在人工胃液及生理盐水中释放较慢,而在人工肠液中释放较快,且在 24h 内可以恒速释放完全。The content of procyanidins in different part of Nelumbo Nucifera Graertn, stabilization and the relaxed slice of konjac glaucomannan/ procyanidins prepared by using machine force chemistry effect were studied. It showed that content in seedpod is the upmost and about 5.5-9.5g/100 dry weight. The procyanidins were rather stable in the mock gastric juice, however vertiginous in the physiological salt solution, mock intestines juice, treated by high temperature and cation. The relaxed slice prepared at 400Mpa, 120m konjac flour with the 1/5 starch showed the excellent functionality which relaxed slow in the mock gastric juice and physiological salt solution but fast in mock intestines juice and relaxed completely in 24h with the constant speed.

关 键 词：原花青素 缓释片 人工胃液 人工肠液 生理盐水 释放 含量 机械力化学效应 工艺条件 魔芋粉 

分 类 号：TS20[轻工技术与工程—食品科学]