微胶囊八角油树脂的稳定性研究  

Research of star anise oleoresin microcapsules stability

作　　者：卢雪华[1] 王琴[1] 蒋林[2] 温其标[3] 白卫东[1] 

机构地区：[1]仲恺农业技术学院轻工食品学院,广州510225 [2]中山大学药学院,广州510080 [3]华南理工大学轻工与食品学院,广州510640

出　　处：《中国调味品》2008年第12期30-32,共3页China Condiment

基　　金：广西科技攻关项目(桂科攻0424008-1C)

摘　　要：论文通过对八角油树脂微胶囊的残留率、酸价、POV值的测定考察其热稳定性和光稳定性,结果表明微胶囊化能明显改善八角油树脂的热和光稳定性,从而延长了其保质期。With the retention rate, acid value, POV value measured, the thermal stability and optical stability of star anise oleoresin microcapsulas were researched. The results showed that the micro-encapsulation notably improved the thermal and optical stability of star anise oleoresin, accordingly prolonged the shelf life.

关 键 词：八角油树脂 微胶囊 热稳定性 光稳定性 

分 类 号：TS264.3[轻工技术与工程—发酵工程]