摘要
采用饱和水溶液法进行β-胡萝卜素-β-环糊精包合物的制备,通过正交实验确定了最佳工艺条件:β-环糊精与β-胡萝卜素的分子摩尔比4.5∶1;温度50℃;转速600r/min,搅拌时间7h,包合率高达83.18%。于40℃,5000LX条件下进行光稳定性加速实验,结果表明,包合物稳定性与β-胡萝卜素样品相比较有了很大提高。
In this study, β-carotene and β-cyclodextrin inclusion complex are prepared by encapsulation. Optimal condition are established by orthogonal test: mol ratio of β-CD and β-C4.5:1, temperature40℃, rotate speed600r/min, time7h, and inclusion rate reach 93.18%. The accelerative experiment of light stability carrying out at 40℃,5000LX shows that the stability of β-carotene are improved significantly by encapsulation.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第6期118-120,共3页
Science and Technology of Food Industry
基金
广东省科技计划项目(2002C1040101)
华南理工大学自然科学基金(E5321277)
广州市科技计划项目(2003Z2-E0131)。
