| 原花青素基高分子抗氧化剂的制备及其缓释性能研究 |
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| 引用本文： | 李晶,刘翔,代中山,谢笔钧,李斌.原花青素基高分子抗氧化剂的制备及其缓释性能研究[J].湖北林业科技,2004(4):12-15. |
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| 作者姓名： | 李晶 刘翔 代中山 谢笔钧 李斌 |
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| 作者单位： | 华中农业大学食品科技学院,武汉,430070;华中农业大学食品科技学院,武汉,430070;华中农业大学食品科技学院,武汉,430070;华中农业大学食品科技学院,武汉,430070;华中农业大学食品科技学院,武汉,430070 |
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| 摘 要： | 本文研究了莲中不同部位原花青素的含量、稳定性及通过机械力化学效应结合的魔芋与原花青素缓释片工艺条件。结果表明 :莲房中原花青素含量最高 ,约为 5 5～ 9 5 g/1 0 0 g干重。原花青素在酸性的人工胃液中比较稳定 ,而在生理盐水和人工肠液中 ,高温处理时原花青素不稳定 ,金属离子对原花青素的影响各异。选用 1 2 0目魔芋粉、1 /5的淀粉、压力 40 0MPa条件下得到的缓释片在人工胃液及生理盐水中释放较慢 ,而在人工肠液中释放较快 ,且在 2 4h内可以恒速释放完全。
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| 关 键 词： | 魔芋 原花青素 机械力化学效应 缓释 控释 |
| 修稿时间： | 2004年7月25日 |
Study on Preparation and Relaxed Performance of Macromolecule Antioxidant from Procyanidins |
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| Li Jing Liu Xiang,Dai Zhongshan,Xie Bijun Li Bin.Study on Preparation and Relaxed Performance of Macromolecule Antioxidant from Procyanidins[J].Hubei Forestry Science and Technology,2004(4):12-15. |
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| Authors: | Li Jing Liu Xiang Dai Zhongshan Xie Bijun Li Bin |
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| Institution: | College of Food Science and Technology in Huazhong Agriculture University Wuhan 430070 |
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| Abstract: | Content of procyanidins in different part of Nelunbo nucifera Gaertn, stabilization and relaxed slice of Konjac glaucomannan and procyanidins prepared jointly by using chemistry effect of machine force were studied in this article. It showed that content in Nelunbo nucifera Gaertn is utmost and about 5.5-9.5 g/100 g dry weight. The procyanidins were rather stable in the mock gastric juice, however, it is non-stable in the physiological salt solution and mock intestines juice as well as high temperature treated, and influence is various to procyanidins by metal and cation. The relaxed slice prepared at 400 MPa, 120 m konjac flour with the 1/5 starch showed the excellent functionality which relaxed slow in the mock gastric juice and physiological salt solution but fast in mock intestines juice and relaxed completely within 24 h with constant speed. |
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| Keywords: | Konjac glucomannan procyanidins chemistry effect of machine force relaxed slice control relax |
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