摘要
研究了莱菔素-羟丙基-β-环糊精包合物的制备工艺及表征,通过单因素试验和正交试验确定包合物的最佳包埋工艺为:芯壁比1∶6,包合温度70℃,包合时间3h。通过红外光谱仪对包合物的定性分析表明,莱菔素-羟丙基-β-环糊精包合物已经形成。
The preparation process and characterization of sulforaphene-hydroxypropyl-β-cyclodextrin encapsulation was studied.The best embedding process of encapsulation was determined by single factor experiments and orthogonal experiments.The best ratio of core to wall material was 1∶6,inclusion temperature was 70℃,inclusion time was 3 hours.Qualitative analysis of the encapsulation by infrared spectroscopy indicated that the sulforaphenehydroxypropyl-β-cyclodextrin encapsulation had formed.
作者
王风雷
赵功玲
郭丹丹
袁月鹏
WANG Feng-lei;ZHAO Gong-ling;GUO Dan-dan;YUAN Yue-peng(Department of Food Science,Henan Institute of Science and Technology,Xinxiang 453003;Department of Cooking and Food,Zhengzhou Tourism College,Zhengzhou 451464)
出处
《中国食品添加剂》
CAS
2020年第2期132-137,共6页
China Food Additives
基金
河南省科技厅的攻关项目(项目号172102110206).
关键词
莱菔素
羟丙基-Β-环糊精
包合工艺
红外光谱
sulforaphene
hydroxypropyl-β-cyclodextrin
embedding process
infrared spectroscopy
作者简介
王风雷(1978-)男,讲师,研究方向:果蔬产品加工与安全;通讯作者:赵功玲(1968-)女,副教授,研究方向:食品研究开发。
