文献类型：期刊文献

中文题名：植物油微胶囊包埋率的影响因素及其性质研究

英文题名：Research Progress of Plant Oil in Microcapsule Technology

作者：闫岩 王明力 李岑 赵婕 汤翠

第一作者：闫岩

机构：[1]贵州大学酿酒与食品工程学院;[2]贵州理工学院制药工程学院

第一机构：贵州大学酿酒与食品工程学院,贵阳550025

年份：2016

卷号：0

期号：2

起止页码：240-243

中文期刊名：食品工业

外文期刊名：The Food Industry

收录：北大核心:【北大核心2014】；

基金：贵州省重大科技专项子项目(黔科合重大专项字(2014)6023);贵州省科技厅联合资金项目(黔科合LH字[2014]7671);贵州省研究生教育教学改革重点课题(黔教研合JG字[2014]001)

语种：中文

中文关键词：微胶囊;植物油;包埋率;性质

外文关键词：microcapsule; plant oil; embedding rate; properties

摘要：植物油来源广、营养丰富功能性强,在食品工业中具有广泛的应用。微胶囊技术可将植物油有效地包埋在中空的微粒子中,包埋率是微胶囊制备工艺中的重要指标,可影响到生产工艺及最终产品的性质。微胶囊技术对植物油的多方面性质均有较大改善,有效地拓宽了植物油的应用范围。讨论了近年来影响植物油微胶囊包埋率的主要因素,从理化性质到实际运用分析了微胶囊技术对植物油的影响,并从微胶囊的包埋与性质讨论了发展方向,为植物油微胶囊的进一步研究提供借鉴。
Plant oil has a wide source, rich in nutrition and function, and it has been widely applied in food industry. The plant oil can effectively be embedded into the empty particles by microcapsule technology. The embedding rate can influence manufactory process and quality of final products so that it is an important part ofmicroencapsulation study. Various properties of plant oil are greatly improved by microcapsule and the technology effectively expands the application range of them. The main factors affecting the embedding rate is reviewed, the influence of microcapsule technology to plant oil from the physical and chemical properties to the actual application is analyzed. And the development direction of the microcapsules in embedding rate and properties is discussed and the basis for the further study of plant oil microcapsules is provided.