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为了使紫苏精油的色香味和生物活性更持久,本研究以辛烯基琥珀酸淀粉酯为壁材,紫苏精油为芯材,通过喷雾干燥的方式制备紫苏精油微囊粉。研究精油纯度、壁材质量分数、壁芯比及均质时间对紫苏精油包埋率的影响,并在单因素实验的基础上,采用Box-Behnken中心组合设计和响应面法对紫苏精油微囊粉制备工艺进行优化,建立了二次多项式回归方程的预测模型。研究结果表明,紫苏精油微囊粉最佳制备工艺条件为:紫苏精油纯度81%,壁材质量分数20%,壁芯比3:1,该条件下包埋率为80.19%。喷雾干燥法制备的紫苏精油微囊粉包埋率高,操作简单方便,适宜规模化生产。 相似文献
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响应面法优化花椒精油酵母微胶囊制备工艺 总被引:1,自引:0,他引:1
《中国调味品》2017,(6)
以生香酿酒活性干酵母为壁材包埋花椒精油,运用Box-Behnken中心组合设计和响应面分析法,分别研究包埋温度、包埋时间、芯材比对花椒精油酵母微胶囊包埋率的影响。试验结果表明:在包埋温度为64℃,包埋时间为8h,芯材比为1∶1,花椒精油的包埋率平均值为68.71%,与理论预测值69.39%基本相符。经缓释试验可知,微胶囊能降低花椒精油香味释放速度,且具有较好的稳定性。 相似文献
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喷雾干燥法制备微胶囊鸡油脂的研究 总被引:1,自引:0,他引:1
以大豆分离蛋白和麦芽糊精为壁材,采用喷雾干燥法制备微胶囊鸡油脂并考察了其氧化稳定性.通过乳状液的稳定性质指标确定壁材大豆蛋白和麦芽糊精的比例为11.通过正交试验确定鸡油脂微胶囊化工艺条件为芯材与壁材的比例为12,乳状液的固形物浓度为20%,均质压力为25 MPa,喷雾干燥的进风温度是210℃.在最佳条件下制备微胶囊鸡油脂的包埋率为89.9%.在相同的储存条件下,制得的微胶囊鸡油脂氧化稳定性好于未包埋油脂. 相似文献
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以β-环糊精(β-CD)为主体,超声法制备叶黄素-β-环糊精(叶黄素-β-CD)包合物,通过X射线粉末衍射光谱、红外光谱及差示扫描量热分析对叶黄素-β-CD包合物进行表征。结果表明:叶黄素-β-CD包合物的适宜包合条件为叶黄素与β-CD的物质的量比1:4,超声功率400W,超声时间40min,包合率可达到75.8%以上;产物的光谱特征的变化证实叶黄素和β-CD形成了新的物相;而用相溶解度确定叶黄素和β-CD的相溶解度曲线属于AL型,叶黄素与β-CD形成1:1包合物,包结常数为346.97L/mol。经包合后,叶黄素的稳定性与水溶性得到明显提高。 相似文献
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环糊精包合物表征手段的研究进展 总被引:1,自引:0,他引:1
环糊精分子具有独特的空间结构和高度选择性,在荧光分析、药物控制释放、手性识别、模拟酶、分子开关、超分子构筑等方面起着重要作用。环糊精与药物形成包合物后能大大增加药物的溶解度、生物利用度及实现靶向作用。现对研究环糊精和药物形成包合物的常用表征手段及其优缺点作一综述。 相似文献
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V O'Doherty S
G McGlynn D Murphy 《Journal of the science of food and agriculture》2002,82(9):1036-1043
Seventy‐two entire male pigs (40.4 ± 1.0 kg) were used to study the effects of increasing crude fibre (CF) level in the diet and maintaining the digestible energy (DE) content of the diet by increasing dietary fat inclusion on pig performance and nutrient digestibility in a 3 × 2 factorial experiment. Productive performance and nutrient digestibility were determined in individually fed pigs offered expander‐processed pelleted diets ad libitum containing three levels of CF (50, 60 and 70 g kg?1) and two levels of fat supplementation (25 and 50 g kg?1) until slaughter at 100 kg. All diets were expander processed at 105 °C for 5 s at 35 bar pressure having been previously conditioned at 85 °C for 5 s. All diets were formulated to have similar concentrations of digestible energy (13.5 MJ kg?1) and lysine (10 g kg?1) and the fat source was a 60:40 blend of tallow and palm oil. The increase in dietary CF level decreased (P < 0.05) the apparent digestibility of crude protein, organic matter (OM) and energy, while the inclusion of 50 g kg?1 fat decreased (P < 0.01) OM and energy digestibility. The inclusion of 50 g kg?1 fat in the diet increased (P < 0.01) ether extract digestibility at the 50 and 60 g kg?1 CF levels; however, fat inclusion had no effect at the 70 g kg?1 CF level. There was no CF × fat interaction in any growth criteria. The inclusion of 50 g kg?1 fat in the diet significantly reduced (P < 0.05) feed intake (2.28 versus 2.43 kg day?1, SEM 0.039), average daily gain (ADG; 0.877 versus 0.927 kg day?1, SEM 0.017) and DE conversion ratio (36.1 versus 35.0 MJ kg?1, SEM 0.40). The increase in dietary CF level decreased (linear, P < 0.05) feed intake (2.45 versus 2.32 versus 2.29 kg day?1, SEM 0.040), ADG (0.940 versus 0.896 versus 0.872 kg day?1, SEM 0.021) and kill‐out proportion (740 versus 741 versus 730 g kg?1, SEM 3.6). In conclusion, increasing both the CF level and supplementary fat inclusion rate had a negative effect on pig growth performance and nutrient digestibility. © 2002 Society of Chemical Industry 相似文献
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辽宁金刚石中矿物包裹体标型特征及其意义 总被引:6,自引:1,他引:5
辽宁金刚石中矿物包裹体的化学成分和组合特征属于典型的橄榄岩型,具有重要标型意义的矿物包裹体主要有镁橄榄石、铬镁铝榴石、铬铁矿等。由单晶金刚石与微晶金刚石相互交替生长而构成的结构环带以及由成分复杂的壳源物质构成的成分环带,分别具有重要的成因意义,以EPMA、LRM及宝石显微镜为研究手段,从金刚石中矿物包裹体标型特征这一角度,揭示了辽宁部分金刚石的不平衡结晶作用过程具不连续性和多阶段性;金伯利岩岩浆在侵位过程中,其侵入速率曾发生过周期性变化,并发生再结晶而形成金刚石,进一步验证了辽宁大多数金刚石不属岩浆结晶产物而是地幔捕虏晶这一推论。 相似文献
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Libo Tan 《Critical reviews in food science and nutrition》2020,60(5):780-790
AbstractStarch/amylose-guest inclusion complexes, a class of supramolecular host-guest assemblies, are of critical importance in the processing, preservation, digestion, nutrients/energy uptake, and health outcomes of starch-containing foods. Particularly, the formation of inclusion complex has been suggested to lower the rate and extent of enzymatic digestion of starch and starch-containing foods. Compared with rapidly digestible starch, starch inclusion complex may fall into the category of slowly digestible starch, providing sustained glucose release and maintaining glucose homeostasis. Therefore, the ability of starch-guest inclusion complex to alter the digestive behavior of energy-dense starchy foods has been of interest to many researchers and has the potential to be developed and formulated into functional foods. In this article, we provide a comprehensive and critical review on the current knowledge of the in vitro and in vivo enzymatic digestion of starch-guest inclusion complexes, by emphasizing the structure-digestibility relationship. We examine the preparation methods employed, crystalline structures obtained, and physicochemical properties characterized in previous reports, which all have implications on the digestive behavior reported on the starch-guest inclusion complexes. In addition, we give suggestions on future research to elucidate the digestive properties of starch-guest inclusion complexes and to develop functional structures based on these complexes for use in foods and nutrition. 相似文献
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环糊精的性能、生产及其在食品工业中的应用 总被引:1,自引:0,他引:1
环糊精由6—12个葡萄糖单位连接而成,分子呈环状结构,形如空心圆筒,其它物质可装填其中而形成包络物,产生许多新的功能,由此而在食品、医药、化工等行业得到广泛应用。环糊精的生产主要用酶法降解淀粉再分离精制而得。本文介绍了环糊精的结构、性能、生产方法及应用研究发展等情况。 相似文献
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目的:研究不同因素(包合时间、包合温度、包合次数)对尿素包合结晶物的影响,为进一步优化包合工艺提供参考。方法:设计单因素试验和正交试验,采用显微镜观察不同工艺参数条件下尿素包合结晶物的形态、直径大小,利用气相色谱法检测其γ-亚麻酸(GLA)的纯度。结果:单因素试验表明:随包合时间延长,包合温度降低,尿素包合结晶物越多且越长越粗;而二次、三次、四次包合物均比一次包合物长且粗;最佳包合时间36h、包合温度-15℃、包合次数4次。正交试验表明:60h、-15℃、包合3次为最佳工艺,该条件下GLA的纯度达78.996%。结论:包合时间、包合温度、包合次数对尿素包合结晶物的影响均为显著,通过观察其形态及量变趋势来反映并优化指导包合工艺是可行的。 相似文献