食品工业科技Issue(11)：160-163,4.
姜油树脂微胶囊稳定性及动力学特性的研究
Study on the stability and the dynamics characteristic of ginger oleoresins microencapsulation
摘要
Abstract
Taking ginger powder and the ginger oleoresins as contrast,conservancy rate of gingerols as the index,the stability and dynamics characteristic（resolving velocity constant and the half-life）of ginger oleoresins microencapsulation（Gingeroleoresin/β-CD inclusion）was investigated under sourly,the alkali,ultraviolet ray,heat,high humidity（RH 92.5%）influence.The results showed the pH1 and pH11 handled a day respectively,conservancy rate of gingerols distinguished to 94.5% and 70.3% in the microencapsulation sample.Ultraviolet ray processing,resolving velocity constant of gingerols in the microencapsulation sample was 1.1463,the half-life was 44.8 days.110℃ processings,resolving velocity constant of gingerols was 2.50,the half-life was 20.9 days.High degree of humidity（92.5% of relative humidity）bottom,resolving velocity constant of gingerols was 3.12,the half-life was 17.3 days.That compared with the ginger powder and ginger oleoresins,ginger oleoresins microencapsulation had the good stability to sour,the alkali,ultraviolet ray,heat,high humidity etc.关键词
姜油树脂/姜辣素/微胶囊/稳定性/动力学特性Key words
ginger oleoresins/gingerols/microencapsulation/stability/dynamics characteristic分类
轻工纺织引用本文复制引用
周令国,肖琳,祝义伟,冯璨,郑连姬,李智..姜油树脂微胶囊稳定性及动力学特性的研究[J].食品工业科技,2011,(11):160-163,4.基金项目
重庆市科技计划攻关项目 （）
