乙基纤维素微胶囊化蓝莓花色苷的研究  

Study on the microencapsualtion of blueberry anthocyanins by ethyl cellulose

作　　者：李颖畅[1] 马占玲[2] 张丽华[1] 孟宪军[3] 于娜[3] 

机构地区：[1]渤海大学生物与食品科学学院,辽宁锦州121000 [2]渤海大学化学化工学院,辽宁锦州121000 [3]沈阳农业大学食品学院,辽宁沈阳110161

出　　处：《食品工业科技》2009年第9期250-252,共3页Science and Technology of Food Industry

摘　　要：以乙基纤维素作为壁材,对蓝莓花色苷进行微胶囊化。其工艺条件为:聚乙二醇含量15%,芯材与壁材比1:19,固形物含量4%。蓝莓花色苷微胶囊在模拟胃液中释放率比较高。蓝莓花色苷微胶囊化后,光稳定性明显提高。Microencapsulation of blueberry anthocyanins were studied by ethyl cellulose. The optimum microencapsulation technologies of anthocyanins were that polyethylene glycol （PEG）concentration was 15% ,the proportion of anthocyanins to wall materials was 1：19,emulsion concentration was 4% respectively.Anthocyanins of microencapsulation had higher releasing rate. The light stability of microencapsulation anthocyanins could be improved.

关 键 词：乙基纤维素 蓝莓花色苷 微胶囊化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]