中链甘油三酯微胶囊的理化性质表征  

Physicochemical properties of medium-chain triglyceride microcapsule

作　　者：窦晓凤[1] 邓波[1] 熊华[1] 黄声芳[1] 杜研学[1] 李捷[1] 钟红兰[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌330047

出　　处：《中国油脂》2012年第4期25-28,共4页China Oils and Fats

基　　金：南昌大学食品科学与技术国家重点实验室目标导向项目(SKLF-MB-201005)

摘　　要：从理化性质和感官指标上对实验制得的中链甘油三酯微胶囊产品进行评价。结果显示:制得的中链甘油三酯微胶囊产品,其气味纯正、无异味;颜色洁白;平均粒径为244.20 nm;颗粒均匀、呈圆球状,对芯材保护效果较好;水分含量为2.65%,溶解度为97.60%。差示扫描量热分析结果表明,中链甘油三酯微胶囊在温度低于90℃的加工中能够稳定存在。红外光谱分析证实,中链甘油三酯受微胶囊化的影响不大,能基本保留原有结构。The physicochemical characteristics and oranoleptic indicator of medium - chain triglyceride microcapsules were evaluated. The results showed that the smell was pure without peculiar odor, the color was white, the average particle size was 244.20 nm, the uniform particles with spherical shape protected core material very well,moisture content was 2.65% ,and solubility was 97.60%. The result of differen- tial scanning calorimetry indicated that the microcapsules were stable in the processing less than 90℃. FTIR spectra confirmed that medium -chain triglyceride could keep its original structure with little influence of microencapsulation.

关 键 词：中链甘油三酯 微胶囊 微观结构 红外光谱 差示扫描量热分析 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ646[轻工技术与工程—食品科学与工程]