食品科学2011，Vol.32Issue(16)：16-21,6.
喀什小檗花色素微胶囊化工艺及产品特性
Microencapsulation of Anthocyanins from Fruits of Berberis kaschgarica Rupr
摘要
Abstract
One-factor-at-a-time combined with orthogonal array design method was employed to optimize the microencapslation condition of athocyanins extracted from the fruits of Berberis kaschgarica Rupr with 80% acidified aqueous ethanol solution three times for 15 min each time under the assistance of ultrasonic.The optimal microencapslation conditions for maximizing the microencapsulation efficiency of athocyanins from the fruits of Berberis kaschgarica Rupr were core-to-wall material ratio 1：5,maltodextrin-to-β-cyclodextrin ratio 1：6,solid content 30%,gum acacia amount 1.0%,inlet air temperature 160 ℃,and outlet air temperature 80 ℃.Athocyanins from the fruits of Berberis kaschgarica Rupr showed an increase in the stability towards light,temperature,carbohydrates,reducing agents,oxidants and metal ions after microencapsulation.关键词
喀什小檗/花色素/微胶囊/稳定性Key words
Berberis kaschgarica Rupr/anthocyanin/microencapsulation/stability分类
轻工纺织引用本文复制引用
黄敬德,杨玲..喀什小檗花色素微胶囊化工艺及产品特性[J].食品科学,2011,32(16):16-21,6.基金项目
新疆生产建设兵团塔里木盆地生物资源保护利用重点实验室开放课题 （）
