辣椒红色素微胶囊化的工艺研究  

Study on the capsanthin microencapsulation technology

作　　者：马嫄[1] 付晓[1] 孟晓[1] 徐坤[1] 

机构地区：[1]西华大学生物工程学院,成都610039

出　　处：《食品科技》2010年第4期228-231,共4页Food Science and Technology

基　　金：四川省教育厅重点项目(Cc06z05)

摘　　要：采用明胶为壁材对辣椒红色素微胶囊化处理。结果表明:辣椒红色素微胶囊化的最佳工艺条件为:包埋温度60℃,包埋时间90min,芯材比1∶5,此时微胶囊中的辣椒红色素含量可达34.19mg/g;并且微胶囊化辣椒红色素对热、酸、光等的稳定性都有明显地改善。This paper adopted gelatin as wall-material for microencapsulation of capsanthin.The experiment results showed the optimum conditions of microencapsulation were：embedding temperature 60 ℃,embedding time 90 minutes,the ratio of core-material to wall-material 1：5,under these conditions,capsanthin content in a gram of the microencapsulation capsanthin was 34.19 milligrams above.The stability of microencapsulation capsanthin against heat,acid,light and so on was most effectively improved.

关 键 词：辣椒红色素 微胶囊 稳定性 

分 类 号：TS264.3[轻工技术与工程—发酵工程]