作　　者： ; ; ;

机构地区： 广东海洋大学理学院

出　　处： 《食品科学》 2008年第7期113-117,共5页

摘　　要： 采用酵母浸膏-海藻酸钠-壳聚糖为壁材,以自制南海低值鱼鱼油为芯材,采用层-层(LBL)组装技术制备鱼油微胶囊产品。以产品的外形、粒径大小、含油量、产率、效率、缓释性能作为评价指标,对以酵母浸膏-海藻酸钠-壳聚糖为壁材制备鱼油微胶囊的最佳工艺条件进行了优化。结果表明:以酵母浸膏-海藻酸钠-壳聚糖为壁材制备鱼油微胶囊产品其技术指标优于以壳聚糖-海藻酸钠为壁材制备鱼油微胶囊产品技术指标,每吨鱼油微胶囊产品可节约成本5000元左右。 The microcapsule was prepared using yeast extract-sodium alginate-chitosan as wall and self-made fish oil as core by layer-by-layer（LBL） assembling technique. With surface structure, oil content, yield, effciency and release property as evaluating guidelines, the preparation conditions were optimized. Results showed that yeast extract-sodium alginate-chitosan as wall superior to is sodium alginate -chitosan on the above indexes, and it can save $5000 per ton.

关 键 词： 酵母浸膏 层 层组装 鱼油微囊

领　　域： [轻工技术与工程] [轻工技术与工程]