摘要
基于复合壁材的沙棘籽油微胶囊制备工艺,以包埋率为指标,在单因素实验基础上采用正交实验优化制备工艺,并对其特性及微胶囊化对沙棘籽油性质的影响进行了研究。结果表明:制备沙棘籽油微胶囊的最佳工艺条件为以酪蛋白酸钠和麦芽糊精为壁材、酪蛋白酸钠与麦芽糊精质量比1∶1、壁材与芯材质量比2∶1、固形物含量20%。最佳工艺条件下制备的沙棘籽油微胶囊产品粒径分布均匀,包埋率可达96. 15%;热失重分析说明沙棘籽油微胶囊具备良好的热稳定性;微胶囊化前后,沙棘籽油不饱和脂肪酸含量变化不大;经过微胶囊包埋的沙棘籽油与未包埋的沙棘籽油相比,氧化诱导时间在高温加速储存过程中明显延长,具备较好的氧化稳定性。
Preparation of sea-buckthorn seed oil microcapsule based on compound wall materials was studied. With embedding rate as index,the preparation conditions were optimized by orthogonal experiment based on single factor experiment. The characteristics of microcapsule and the effects of microencapsulation on the properties of sea-buckthorn seed oil were studied. The results showed that the optimal preparation conditions were obtained as follows: sodium caseinate and maltodextrin used as wall materials,mass ratio of sodium caseinate to maltodextrin 1∶ 1,mass ratio of wall material to core material 2∶ 1,solid content 20%. Under the optimal conditions,the embedding rate reached 96. 15%,and the microcapsule had uniform particle size distribution. Thermogravimetric analysis revealed that sea-buckthorn seed oil microcapsule had good thermal stability. Before and after microencapsulation of sea-buckthorn seed oil,the content of unsaturated fatty acids changed little. Compared with the unembedded sea-buckthorn seed oil,the microencapsulated sea-buckthorn seed oil had significantly prolonged oxidation induction time during high-temperature accelerated storage and had good oxidative stability.
作者
向殷丰
刘睿杰
常明
金青哲
王兴国
XIANG Yinfeng;LIU Ruijie;CHANG Ming;JIN Qingzhe;WANG Xingguo(Synergetic Innovation Center of Food Safety and Nutrition,School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2020年第1期12-16,60,共6页
China Oils and Fats
关键词
沙棘籽油
微胶囊
复合壁材
热稳定性
氧化稳定性
脂肪酸组成
sea-buckthorn seed oil
microcapsule
compound wall materials
thermal stability
oxidative stability
fatty acid composition
