番茄红素微胶囊化的研究  

Study On Technique of Microencapsulation of Lycopene

作　　者：左爱仁[1] 范青生[1] 刘燕[1] 周洁[1] 

机构地区：[1]中德联合研究院食品科学教育部重点实验室,江西南昌330047

出　　处：《食品科学》2004年第4期35-39,共5页Food Science

基　　金：江西省教育厅资助项目(赣财教[2003]73号)

摘　　要：本文对以明胶和蔗糖等多种配方作为壁材,喷雾干燥制备番茄红素微胶囊的工艺进行了探讨。研究表明,经微胶囊化后大大提高了番茄红素的稳定性添加抗氧化剂可提高微胶囊化过程中番茄红素的保留率微胶囊化效率较好的番茄红素产品皆为橙红色粉末,其水溶性、流动性和稳定性均佳。Technique of micro encapsulation in a wall material system consisting of compounds such as gelatin and sucrose byspray drying, and mass detection method of lycopene micro encapsulation were outlined. The studies showed that the stabilityof lycopene was increased by micro encapsulation. The addition of antioxidants was important for the stability of lycopene. Thegood micro encapsulation products of lycopene were salmon pink. The water-solubility, the fluidity and the stability of theproducts were all nice.

关 键 词：番茄红素 徼胶囊化 明胶 蔗糖 配方 稳定性 壁材 

分 类 号：TS202.3[轻工技术与工程—食品科学]