茶多酚微球的制备及其抗氧化性能的研究  

Study on Preparing Microspheres of Tea Polyphenols and Its Antioxidant Ability

作　　者：孟祥[1] 李保国[1] 

机构地区：[1]上海理工大学低温医学与食品生物技术研究所,上海200093

出　　处：《食品工业》2006年第6期50-52,共3页The Food Industry

基　　金：上海市自然科学基金;项目编号:05ZR14088;上海市重点学科建设项目资助;项目编号:T0503

摘　　要：采用喷雾干燥法,以生物可降解高分子材料羟丙基甲基纤维素邻苯二甲酸酯(HPMCP)为骨架材料,制备茶多酚微球。制备茶多酚微球的最佳条件为：进风温度100℃,进料速度6．25mL/min,芯壁材比为2：1,总固形物含量为3%。茶多酚微球和未包埋的茶多酚有相似的相变峰,说明在微球制备过程中茶多酚未发生变性。茶多酚微球对食用油有较好的抗氧化效果,且随着添加量的增加效果更加明显。Through spray drying technology, tea polyphenols were microencapsulated by hydroxypropyl methylcellulose phthalate, which is a biodegradable material. The optimized conditions of tea polyphenols microencapsulation were that： entrance temperature was 100℃, flow speed was 6.25mL/min, proportion of tea polyphenols and wall material was 2 ： 1, total solid was 3 %. The transition temperatures of tea polyphenols and microspheres are similar, the tea polyphenols are not denaturalized in the process of preparing microspheres.

关 键 词：茶多酚微球 羟丙基甲基纤维素邻苯二甲酸酯 抗氧化性能 

分 类 号：TQ28[化学工程—有机化工]