摘要
本文主要研究了微胶囊化姜黄色素的制备与性质。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、光、pH、维生素C等的稳定性都有所改善。
The preparation and properties of Microencapsulation Curcumin were studied. The experiment results showed thatthe stability of Microencapsulation curcumin against light, heat, pH, vitamin C and so on was most effectively improved and itssolubility was greatly increase.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第11期164-167,共4页
Food Science
基金
陕西省自然科学基金项目(2002C116)
