摘要
以丙酮为溶剂从薏苡仁中提取薏苡仁酯,并采用“锐孔-凝固浴法”对薏苡仁酯进行微胶囊化。结果表明:在干燥薏苡仁粉中,分3次加入3.5倍的丙酮于室温下每次浸提8h,几乎能萃取出全部的薏苡仁酯;薏苡仁酯微胶囊化壁材海藻酸钠初始溶液的合适质量浓度为10g/L,芯材薏苡仁酯与海藻酸钠的最佳质量之比为0.6∶1,乳化剂在壁材与芯材乳化液中的质量浓度为单甘酯1g/L及蔗糖酯0.5g/L,乳化温度为50～60℃,固化液CaCl2的合适质量浓度为10g/L。试验制得的胶囊于45℃下干燥脱水,产品含水量为13.5%,薏苡仁酯包埋率达81.8%。
Microencapsulation of coixendide extracted by acetone from coix was studied. The results showed that under the roomtemperature adding 3 5 times of acetone into the dry coix powder for 3 times and extraction for 8h each time were optimal. Most coixendide can be extracted. Sodium alginate whose solution concentration was 10g/L was selected as the wallmaterial of coixendide microencap sulation. The ratio of coixendide to sodium alginate was 0 6∶1. The concentration of emulsifier MG and SE was 1g/L and 0 5g/L respectively. The emulsification temperature was 50～60℃and the concentration of CaCl2 solution was 10g/L. After the capsules were dried under 45℃,the moisture content and the retention ratio of coixendide were 13 5%and 81 8%.
出处
《食品科技》
CAS
北大核心
2001年第6期13-14,共2页
Food Science and Technology
