摘要
为深入了解微胶囊化技术对牡丹籽油储藏稳定性和货架期的影响,采用Avrami’s公式分析牡丹籽油微胶囊的油保留率,考察牡丹籽油微胶囊在储藏期间的释放动力学;通过监测过氧化值(POV)的变化,对牡丹籽油微胶囊进行氧化动力学研究。结果表明:牡丹籽油微胶囊的释放反应介于扩散限制动力学和一级释放动力学之间;经过微胶囊化,牡丹籽油的POV上升速率降低,25℃储藏条件下货架期显著延长,45℃储藏条件下仍然可保持较高不饱和脂肪酸含量。研究表明微胶囊化可有效降低牡丹籽油的氧化速度,提高牡丹籽油的储藏稳定性,延长货架期。
In order to investigate the effects of microencapsulation on storage stability and shelf life of peony seed oil, Avramis equation was employed to analyze the oil retention rate and study the release kinetics of peony seed oil microcapsule during storage. The change of peroxide value was monitored to study the oxidation kinetics of peony seed oil microcapsule. The results showed that release reaction of peony seed oil microcapsule was between diffusion limited kinetics and first order release kinetics. After microencapsulation, the rising rate of peroxide value of peony seed oil was lower, and shelf life of peony seed oil was significantly extended at 25？℃. Peony seed oil microcapsule still remained high content of unsaturated fatty acids at 45？℃. Therefore, microencapsulation could effectively decrease the oxidation rate of peony seed oil and increase its storage stability and shelf life.
出处
《中国油脂》
CAS
CSCD
北大核心
2017年第7期40-44,共5页
China Oils and Fats
基金
"十二五"科技支撑计划(2012BAD33B05)
中央高校基本科研业务费专项资金资助项目(JUSRP51501)
关键词
牡丹籽油
微胶囊
释放动力学
氧化稳定性
peony seed oil
microcapsule
release kinetics
oxidation stability
