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- Title
黑果腺肋花楸花色苷微胶囊化的研究.
- Authors
唐璐; 李延辉; 薛晓丽
- Abstract
The micro-encapsulation of the anthocyanins in the Aronia melanocarpa was studied to increase its stability and added value. Anthocyanin microcapsules were prepared by spray drying with embedding rate as the index. The process conditions of anthocyanin microcapsules were optimized by orthogonal test and the content of anthocyanin was determined by high performance liquid chromatography. The optimal conditions for achieving high embedding rate in the microencapsulation of anthocyanins of the Aronia melanocarpa,as estimated by the orthogonal test,were as follows:the mass ratio of arabic and maltodextrin was 2 : 3,the mass ratio of core wall was 2 : 8,the temperature of inlet was 120 °C and the feed amount was 15 mL/min. The stability of anthocyanin was significantly improved after microencapsulation.
- Subjects
HIGH performance liquid chromatography; MALTODEXTRIN; ANTHOCYANINS; SPRAY drying; ARONIA; MICROENCAPSULATION
- Publication
Food Research & Development, 2020, Vol 41, Issue 5, p121
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005-6521.2020.05.020