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首页> 外文期刊>Journal of the Science of Food and Agriculture >Physico-chemical, antioxidant, and anti-inflammatory properties and stability of hawthorn (Crataegus monogyna Jacq.) procyanidins microcapsules with inulin and maltodextrin
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Physico-chemical, antioxidant, and anti-inflammatory properties and stability of hawthorn (Crataegus monogyna Jacq.) procyanidins microcapsules with inulin and maltodextrin

机译：山楂（Crataegus monogyna jacq）的物理化学，抗氧化和抗炎性能和抗炎性质和稳定性，用菊粉和麦芽糖糊精的微胶囊

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BACKGROUNDProcyanidins from the bark of hawthorn (Crataegus monogyna Jacq.) were isolated and purified. Qualitative and quantitative composition was compared with that of the extract of hawthorn fruit (Crataegus monogyna Jacq.). Stability and antioxidant and anti-inflammatory properties of procyanidins before and after micro-encapsulation were estimated. The effects of the carrier type (inulin and maltodextrin) and procyanidins:carrier ratio (1:1, 1:3) and the influence of storage temperature (20 degrees C, -20 degrees C, -80 degrees C) on the content of procyanidins were evaluated.
机译：来自Hawthorn（Crataegus Monogyna Jacq）的树皮的背景产蛋白被隔离并纯化。 将定性和定量组合物与山楂果汁提取物进行比较（Crataegus monogyna jacq。）。 估计微包膜前后原硝酸汀的稳定性和抗氧化性能和抗炎性质。 载体类型（菊粉和麦芽糖糊精）和原硝酸酯：载体比（1：1,1：3）和储存温度（20摄氏度，-20℃，-80℃）的影响 评估了原霉素。

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