摘要
测定甜杏仁油成分,并比较明胶-麦芽糊精壁材组合、阿拉伯胶-麦芽糊精壁材组合、麦芽糊精壁材包埋甜杏仁油微胶囊的效果。结果表明:在甜杏仁油中,单不饱和脂肪酸质量分数为70.39%,多不饱和脂肪酸质量分数为21.52%;包埋前在存放过程中,甜杏仁油过氧化值变化较大,包埋后的甜杏仁油过氧化值变化平稳;包埋效果以阿拉伯胶-麦芽糊精壁材组合较好,包埋的甜杏仁油微胶囊包埋率(97.28%)较高,粒度较为均匀,且在存放过程中过氧化值最为稳定。
The lipid composition of almond oil was analyzed and the microencapsulation efficiencies of different wall material were compared. The results showed high containing of saturated fatty acids as 70.39% in almond oil contained and the polyunsaturated fatty acid accounted for 21.52% of total lipids. Large changes of POV of almond oil were observed before microencapsulation and the rate of changes were decreased smoothly by microencapsulation. Arabic gum/maltodextrin blends were found to provide the best microencapsulation efficiency of 97.28% with more symmetrical particle size （average particle size was 139.0 nm）. This microencapsulated oil showed high stability with slight change of POV during storage.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第24期74-76,共3页
Food Science
基金
新疆维吾尔自治区科技重大专项(200731136)
关键词
甜杏仁油微胶囊
包埋率
粒度
过氧化值
almond oil microencapsulation
ate of retention
particle size
POV
