摘要
肉桂精油有很好的抑菌性能,而其挥发性使得其作为食品防腐剂的应用受到了限制。为扩大肉桂精油在食品中的应用,采用β-环糊精包埋法研究了肉桂精油微胶囊工艺,通过单因素试验和正交试验确定肉桂精油微胶囊制备的较好工艺条件为芯壁材质量比(肉桂精油∶β-环糊精)为1∶8,包合温度为70℃,包合时间为2 h。此工艺条件下制备的微胶囊包埋率可达86.75%。
The preparation of refined calcium phytate from rice bran and the composition of residue were stud- ied. The proper condition of HCl immersing of the crude calcium phytate from rice bran was 60 ℃, pH 1.5,8 h, and solid/liquid ratio 1 ： 10. On this condition, 18.8 g crude calcium phytate was obtained from 200 g rice bran,the yield rate was 9.4% and the phytic acid content of product was 80.9%. The crude calcium phytate was decolorized with activated charcoal. The decoloration condition was activated charcoal amount 8% （W/V））, 60℃ ,60min and twice. Results：Under this condition,7.63 g refined calcium phytate with phytic acid content of 82.1% is gained from 10 g crude calcium phytate, the yield rate is 76.3 %. The absorption of the refined calcium phytate in visible spectrum region of 380 -800 nm declines by 60% compared with the crude calcium phytate,and the acid solution of the refined calcium phytate is almost colorless, so the effect of the decoloration craft is good. Compared with rice bran, the main nutrient contents change little and the total phosphor decreases by 43.6% that made the residue more digestible for animals.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2011年第2期89-91,97,共4页
Journal of the Chinese Cereals and Oils Association
基金
湖南省教育厅科学研究(09C312)
湖南省研究生创新基金项目(CX2009B146)
