Abstract：To improve the effect of tea polyphenols on aquatic product fresh-keeping, this experiment
study the technology of tea polyphenol microencapsulation.Using arabic gum and gelatin, produce Tea
Polyphenols Microencapsulation . Result of the experiment show that the best technics is: dissolve 2.5g
arabic gum into 50ml 60℃ distilled water, add tea polyphenol 2.5g, and then add 50m1 5% gelatin after
rubbing and emulsification, refrigerate blow 10℃ whipping in ice water separated by beaker. Then add
2.5m1 formaldehyde diluted by 2.5m1 distilled water, whipping 15min, accommodate pH to 8-9 by
some 20% sodium hydroxide thick liquor, go on whipping to cool for 30min, then rest, filtrate, desiccate,
you made it. This produce technology is very simple and has a good reproducibility.
卢逸；谢超. 水产加工助剂茶多酚微胶囊制备技术研究[J]. 肉类研究, 2009, 23(2): 77-79.
LU Yi;XIE Chao. Study on Technology of Aquatic Product Processing Aids Tea Polyphenols Microencapsulation. Meat Research, 2009, 23(2): 77-79.
2009, Vol. 23 
