甜菜红色素微胶囊化的研究  

Research of the microcapsulization of betalain

作　　者：吕晓玲[1] 齐浩[1] 陈泽芳[1] 张涛[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品工业科技》2012年第8期314-317,共4页Science and Technology of Food Industry

摘　　要：以麦芽糊精和阿拉伯胶作为复合壁材,对甜菜红色素进行微胶囊化。实验结果表明:微胶囊化最佳工艺条件为包埋温度30℃,包埋时间1h,壁材/芯材(W/W)比2:1,复合壁材中阿拉伯胶质量分数为60%,此时微胶囊效率为92.5%。微胶囊化后的甜菜红色素对热、光、氧等的稳定性都有明显改善。The betalain was microencapsulated by using malt dextrin and arabic gum as composite wall materials. The experiment results showed that the optimum conditions of betalain microencapsulation were. embedding temperature 30℃, embedding time 1h, the ratio of wall-material tocore-material （W/W）2：1, and the content of arabic gum was 60%, under these conditions, the encapsulation yield was 92.5% .The stability of microencapsulation against light,heat and oxygen was most effectively improved.

关 键 词：微胶囊 甜菜红色素 稳定性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]