摘要
利用扫描电子显微技术和透射电子显微技术,分析了微波强化浸取天然色素和传统加热浸取天然色素过程中的柚皮细胞结构,发现微波强化浸取的机理与传统加热浸取的机理不同,在此研究的基础上提出了细胞壁的“电穿孔”机理。
The structures of pomelo peel cells during extraction of natural pigment with microwave irradiation and conventional heating were investigated by scanning electron microscopy (SEM) and transmission electron microscopy (TEM). The photo- graphs showed that mechanism of microwave solid-liquid extraction was different from that of conventional heating extraction. According to these photographs, electroporation mechanism of cell wall was put forward.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第6期78-80,共3页
Food Science
基金
国家自然科学基金资助项目(29876013)
河北科技大学博士基金资助项目(110306)
关键词
微波
浸取
“电穿孔”机理
microwave
extraction
“electroporation” mechanism
