天然β-胡萝卜素微胶囊化及稳定性研究  

Study on stability of the natural β-carotene microcapsule

作　　者：熊科[1] 夏延斌[1] 张彬[1] 朱勇[1] 

机构地区：[1]湖南农业大学食品科技学院,长沙410128

出　　处：《食品科技》2009年第10期220-225,共6页Food Science and Technology

摘　　要：将超声强化乙醇提取的天然β-胡萝卜素微胶囊化。同时对微胶囊化产品的稳定性进行了研究。结果表明:微胶囊化产品与未经包埋的天然β-胡萝卜素粉末相比,在紫外光照、低相对湿度(30.49%,66%)、热和氧气作用条件下,贮存稳定性大大的提高。将微胶囊产品在室温、敞口、不避光条件下进行长期贮存,结果同样显示了较好的稳定性。微胶囊化的产品既保持了天然β-胡萝卜素的固有特性,又增强其稳定性,具有良好的应用前景。Microencapsulation of natural β-carotene by using of the ultrasonic strengthening ethanol extraction method. At the same time, study on stability of the natural β-carotene microcapsule. The results showed that higher stabilities on the ultraviolet radiation, low relative humidity, heat and oxygen conditions than the natural β-carotene powder. There is also the same result in long-term storage. The production not only keep the carotene natural characteristic but also strengthen its stability, which have good application prospects.

关 键 词：天然Β-胡萝卜素 微胶囊 芯材泄漏 加速货架寿命试验 保留率 

分 类 号：TS201[轻工技术与工程—食品科学]