粮油食品科技Issue(6)：40-43,4.
南瓜籽油的微胶囊化研究
Microencapsulation of pumpkin seed oil
摘要
Abstract
The micro -encapsulation of pumpkin seed oil was studied by spray drying.The optimal ratio of compound wall,core to wall,and the addition of emulsifier were determined by single factor and or-thogonal experiments.The result showed that:the optimal condition from orthogonal experimental design was:the ratio of compound wall of gum arabic and maltodextrin was 1∶1,the ratio of core to wall was 1∶5,the addition of emulsifier was 3.5%.Under the optimal condition,the embedding rate of the pump-kin seed oil micro -encapsulation was 81.05%.关键词
南瓜籽油/喷雾干燥/微胶囊/包埋率Key words
pumpkin seed oil/spray drying/microencapsulation/embedding rate分类
轻工纺织引用本文复制引用
杨伊磊,黄晴,廖卢艳..南瓜籽油的微胶囊化研究[J].粮油食品科技,2015,(6):40-43,4.基金项目
湖南省大学生创新性研究项目 （）
