【摘要】 将微胶囊化后的姜黄色素与未微胶囊化的姜黄色素进行平行对照实验,分别测定它们的吸收波长、水溶性、耐热性、耐酸性及对维生素C、山梨酸钾等食品中常用添加剂的稳定性.试验结果表明,微胶囊化姜黄色素的水溶性大大提高,且对热、酸、光、维生素C及山梨酸钾等的稳定性都有较大改善.更多还原

【Abstract】 <Abstrcat> The properties were studied by comparing experiments with microencapsulation and non-microencapsulation curcumin. The absorption wavelength, water-solubility, thermo-stability, acid resistance and stability of the curcumin against vitamine C and potassium sorbate were studied. The results showed that the stability of microencapsulation curcumin against light, heat, acid, vitamine C and potassium sorbate was improved and its water-solubility was increased greatly.更多还原