沙棘油微胶囊化前后脂肪酸组成的变化研究  

The Study of the Composition of Aliphatic Acid in Sea Buckthorn Oil During Microencapsulation

作　　者：关爱国 聂斌英[2] GUAN Aiguo;NIE Binying(Jiangxi University of Science and Technology,Nanchang 330200,China;Jiangxi Yichun University of Chemical and Biological Engineering College,Yichun 336000,China)

机构地区：[1]江西科技职业学院,江西南昌330200 [2]江西宜春学院化学与生物工程学院,江西宜春336000

出　　处：《现代食品》2020年第24期194-197,共4页Modern Food

摘　　要：沙棘油微胶囊是将沙棘油包覆使形成20~500μm的微小粉状粒子,通过实验研究表明,沙棘油在微胶囊化前后的脂肪酸组成没有变化,不饱和脂肪酸含量为87.6%,喷雾干燥微胶囊化法适用于沙棘油的微胶囊化生产。Sea buckthorn oil microcapsule is coated with sea buckthorn oil to form a small powder particles of 20~500 m,The fatty acid composition of sea buckthorn oil did not change before and after microencapsulation,The unsaturated fatty acid content was 87.6%,Spray drying microencapsulation method is suitable for the microencapsulation production of sea buckthorn oil.

关 键 词：沙棘油 微胶囊化 脂肪酸组成 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]