当前位置: 首页 > 文章 > 山楂黄酮微胶囊化技术研究 食品科学 2009,30 (16) 86-88
Position: Home > Articles > Microencapsulation of Hawthorn Flavonoids FOOD SCIENCE 2009,30 (16) 86-88

山楂黄酮微胶囊化技术研究

作  者:
高晗;孙俊良;刘本国;孔瑾;周全霞
单  位:
河南科技学院
关键词:
正交试验;山楂黄酮;微胶囊化
摘  要:
研究制备山楂黄酮微胶囊技术。通过正交试验确定影响山楂黄酮微胶囊化的主要因素,并得出山楂黄酮微胶囊化的最佳工艺参数为:在25℃条件下研磨法制备山楂黄酮微胶囊,芯材壁材比1:5(g/g),壁材浓度3%,研磨时间15min。所得的微胶囊化比例达到76.3%。
译  名:
Microencapsulation of Hawthorn Flavonoids
作  者:
GAO Han,SUN Jun-liang,LIU Ben-guo,KONG Jin,ZHOU Quan-xia(Henan Institute of Science and Technology,Xinxiang 453003,China)
关键词:
orthogonal test;hawthorn flavonoids;microencapsulation
摘  要:
The technology for producing microcapsules of hawthorn flavanoids was studied.The key factors affecting microcapsulation were confirmed by orthogonal test and the optimal conditions obtained were as follows:with the ratio of material core to wall of 1:5(g/g) and wall material concentration of 3%,grinding at 25 ℃ for 15 min.Under these conditions,the microencapsulation of product could reach 76.3%.

相似文章

计量
文章访问数: 4
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊