食品工业科技2011，Vol.32Issue(7)：335-338,4.
蓝靛果花色苷中粒度做股曩的制备
Preparation of microcapsules of anthocyanins from Lonicora edulis turcz
王鑫 1王振宇 2徐宁 1姬昌平 2吴志光 2吴瑕3
作者信息
- 1. 哈尔滨工业大学化工学院,黑龙江哈尔滨,150001
- 2. 东北农业大学成栋学院,黑龙江哈尔滨,150030
- 3. 九三粮油工业集团有限公司,黑龙江哈尔滨,150090
- 折叠
摘要
Abstract
Using Plackett-Burman method to filter out effects of Lonicera edulis turcz anthocyanins rate of particle size microencapsulated primary factors,primary factors selected steepest ascent approach the optimal response surface experimental area,using response surface Box-Behnken design of the emulsion gel microcapsules was optimized. The results showed that; 4 main factors affect the encapsulation efficiency, respectively, the concentration of sodium alginate, the proportion of cell wall material, CaCl2 concentration and Span80 concentration.By Box-Behnken design,regression analysis using minitabl5 software to determine the anthocyanin edulis prepared microcapsules optimum parameters were:sodium alginate concentration:2.94%,the proportion of core and wall material:1:2.05, CaCI2 concentration: 3.19%, SpanSO concentration of 6.21%. In the optimized conditions,the size microencapsulated can reach 73.7%.关键词
蓝靛果/花色苷/微胶囊Key words
Lonicera edulis turcz/anthocyanins/microcapsules分类
轻工纺织引用本文复制引用
王鑫,王振宇,徐宁,姬昌平,吴志光,吴瑕..蓝靛果花色苷中粒度做股曩的制备[J].食品工业科技,2011,32(7):335-338,4.
