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| 茶多酚微胶囊的理化特性及其在油脂中的抗氧化性能 |
| Physicochemical characteristics of tea polyphenol microcapsules and its antioxidant properties in oils |
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| DOI： |
| 中文关键词: 辛烯基琥珀酸淀粉钠 茶多酚 微胶囊 抗氧化性 货架期 |
| 英文关键词:sodium starch octenyl succinate tea polyphenols microcapsules antioxidant property shelf life |
| 基金项目:国家重点研发计划（2019YFC1606202）；国家自然科学基金青年基金项目（31901650） |
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| 中文摘要: |
| 为了提高茶多酚在油脂体系中的利用度，以辛烯基琥珀酸淀粉钠为壁材，通过喷雾干燥法制备茶多酚微胶囊。对茶多酚微胶囊的形貌特征、粒度分布、溶解度和热稳定性进行分析，并将其应用于大豆油中，通过测定加速氧化过程中的全氧化值进行货架期预测。结果表明：茶多酚微胶囊颗粒粒径分布均匀，球体表面凹陷，热稳定性好；在25 ℃下，添加200 mg/kg茶多酚微胶囊的大豆油货架期可以延长至249.89 d，与未添加茶多酚微胶囊的大豆油相比货架期延长了79 d。 |
| 英文摘要: |
| In order to improve the utilization of tea polyphenols in oil systems, tea polyphenol microcapsules were prepared by using sodium starch octenyl succinate as wall material and spray drying method. The morphology, particle size distribution, solubility and thermal stability of tea polyphenol microcapsules were analyzed.The tea polyphenol microcapsules were added in soybean oil, and the shelf life of the oil was predicted by measuring the total oxidation value in the accelerated oxidation process. The results showed that the particle size distribution of the tea polyphenol microcapsules was uniform, the spherical surface was concave, and the thermal stability was good. At 25 ℃, the shelf life of the soybean oil with 200 mg/kg tea polyphenol microcapsules could be up to 249.89 d, which was 79 d longer than that of soybean oil without tea polyphenol microcapsules. |
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