花生四烯酸稳态化技术的研究  

Microencapsulation of Arachidonic Acid

作　　者：杨静[1] 郑为完[1] 周小娟[1] 时浩[1] 龙吉云[1] 廖和菁[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品科学》2009年第16期123-126,共4页Food Science

基　　金："十一五"国家科技支撑计划项目(2006BAD27B04)

摘　　要：应用喷雾干燥法,制备一种能够有效延缓自动氧化过程的花生四烯酸(AA酸)稳态化产品,并对其性能进行实验、评价。结果表明:应用复合乳化剂L,以麦芽糊精作为壁材制得的AA酸稳态化产品的稳定性最好,其复原乳无任何分层现象,无颗粒挂壁,并且其油脂包埋率达93.48%。Spray-drying method was used to prepare a type of stable arachidonic acid （AA） product, AA microcapsules, which could slow down the process of auto-oxidation effectively, and the properties of AA microcapsules were tested and evaluated. The AA microcapsules prepared using maltodextrin as the wall material and complex emulsifier L had the best stability. No layer phenomenon and particles being linked to the wall were found in reconstituted emulsions. The embedding rate reached 93.48%.

关 键 词：花生四烯酸 喷雾干燥 乳化剂 

分 类 号：TS325.6[轻工技术与工程]