番茄红素的微胶囊化研究和稳定性实验  

Study on microencapsulation technology of natural lycopene and its stablility

作　　者：孙传庆[1] 胡小明[1] 朱金玲[1] 代斌[1] 赵中琼[1] 许艳玲[1] 

机构地区：[1]石河子大学化学化工学院

出　　处：《食品科技》2007年第2期166-170,共5页Food Science and Technology

摘　　要：研究了喷雾干燥法制备微胶囊番茄红素粉末的工艺及技术,结果表明,在天然番茄红素微胶囊的生产过程中,制造微胶囊型番茄红素的壁材最佳组合为:以阿拉伯胶和糊精以1∶1的质量比混合作为壁材,原料固形物含量为20%,芯材和壁材的适宜比例为1∶6;高压均质可有效地提高天然番茄红素的微胶囊化效率和微胶囊化产率,其最佳均质压力为30MPa;最佳喷雾干燥造粒工艺条件为:进风温度190℃、出风温度65～75℃、进料量为4.0mL/min、进风压力为0.15MPa。This paper studied the spray drying microencapsulation technology of natural lycopene. The result showed that in the course of microencapsulation of natural lycopene, the best wall materials was Arabic gum and dextrin, their optimum composition ratio was 1：1, the solid content in the wall material was 20%, the suitable proportion of core material and wall material was 1：6. And high pressure homogenization can effectively increase the MEE and MEY, its suitable homogenizing pressure was 30MPa. The optimum spray drying conditions for microencapsulation of natural lycopene were： the inlet temperature was 190℃, and outlet temperature was 65-75℃, the feed flow rate was 4.0mL/min, the inlet wind pressure was 0.15MPa.

关 键 词：番茄红素 微胶囊 喷雾干燥 

分 类 号：TS202.3[轻工技术与工程—食品科学]