摘要
本文研究了以壳聚糖和三聚磷酸钠为载体,采用离子凝胶化法以及喷雾干燥技术制备出装载牛肉香精的壳聚糖-三聚磷酸钠纳米微粒,确定了其最佳制备工艺参数并通过透射电镜、动态激光光散射仪和紫外分光光度计对其进行了分析检测,得到了香气稳定、粒经分布较好的纳米微粒香精产品。
On the base of using chitosan and tripolyphosphate as the carriers, the preparation of beef flavor-loaded nanoparticles was studied by adopting ionic gelation method and spray-drying technology. The optimal technical parameters were concluded and the products were tested by TEM, DLS and UV. It showed a good result of stable odor and particle size distribution.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第3期155-157,共3页
Food Science
