微胶囊化橘皮色素的制备及性质研究  

Study on the Preparation and Property of Microencapsulation Citrus Peel Pigment

作　　者：刘兆芳[1] 赵翩翩[1] 李鑫[1] 

机构地区：[1]大连工业大学食品学院,辽宁大连116034

出　　处：《中国调味品》2015年第5期30-32,35,共4页China Condiment

基　　金：大连工业大学国家级大学生创新创业训练计划项目资助(2013099)

摘　　要：采用超声波-微波联合技术提取橘皮中的色素,并以橘皮色素为芯材,加入微孔淀粉,以明胶为壁材,对橘皮色素进行微胶囊化。结果表明:微胶囊化最佳工艺条件为芯壁材比例1∶10,明胶浓度8%,微孔淀粉添加量为色素的4倍,包埋时间1.5h。此条件下,微胶囊产品包埋率为98.46%。微胶囊化橘皮色素对光、温度、pH、食品添加剂等的稳定性也有一定的改善。Ultrasonic and microwave assisted extraction of pigment from citrus peel with microporous starch as adsorbent and gelatin as wall material is studied.The experimental results show that the optimum conditions of microencapsulation are as follows：the ratio of core material to wall material of 1∶10,gelatin concentration of 8%,the additive amount of microporous starch is 4 times of pigment, embedding time of 1.5 h,under such conditions,embedding rate is 98.46%.The stability of microencapsulation citrus peel pigment against light,heat,pH,food additives and so on is improved.

关 键 词：橘皮色素 微胶囊化 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]