作　　者： ; ; ; ;

机构地区： 广州大学化学化工学院食品系

出　　处： 《广东化工》 2007年第2期10-14,共5页

摘　　要： 将微胶囊化后的板栗壳色素与未微胶囊化的板栗壳色素进行平行对照实验,分别测定它们的吸收波长、耐热性、耐酸性及对维生素C、亚硝酸钠等食品中常用添加剂的稳定性。试验结果表明,微胶囊化板栗壳色素的对pH的适应范围大大提高,且对热、酸、光、维生素C及其他食品添加剂的稳定性都有所改善。 The properties were studied by comparing experiments with microencapsulation and non-microencapsulation chestnut shell pigment. The absorption wavelength, thermo-stability, acid resistance and stability of the curcumin against vitamine C and sodium nitrate sorbate were studied. The results showed that the stability of microencapsulation chestnut shell pigment against light, heat, acid, vitamine C and other food addiitive sorbate was improved.

关 键 词： 板栗壳棕色素 微胶囊化 环糊精 羧甲基纤维素钠 稳定性

领　　域： [化学工程]