摘要
采用微胶囊化方法提高天然红花色素的稳定性,以推广天然红花黄色素在食品中的使用。本文首次采用多孔淀粉为吸附剂,使用明胶对天然红花黄色素进行包埋,制备红花黄色素微胶囊,并对其稳定性进行了研究。研究结果表明:其微胶囊化最佳工艺条件为包埋温度70℃,包埋时间2h,芯壁材比1∶40,此时红花黄色素的包埋率高达89.5%。其水溶性有所提高,红花黄色素微胶囊对温度、酸碱、光照、金属离子和氧化还原剂的稳定性较强。
The method of microencapsulation is adopted to improve the stability of safflor yellow, which could experimental evidence for its applications in food. Gelatin and Porous starch as adsorbent were used to microencapsulate natural safflor yellow for the first time, and the stability was tested. The optimum operating conditions were as follows：embedding temperature of 70%,embedding time of 2h,the ratio（core-material to wall -material） of 1：40, and safflor yellow microcapsules with an embedding ratio of 89.5% were obtained. Their solubility was increased, and their stability against temperature, alkaline or acidic agents, light, metal ion, oxidizer and reducer was also improved.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第1期226-229,234,共5页
Science and Technology of Food Industry
关键词
色素
红花黄
稳定性
微胶囊化
pigments
safflor yellow
stability
microencapsulation
