气流式锐孔法制作猕猴桃籽油微胶囊的研究  

Processing technology for microencapsulation of kiwi fruit seed oil by using air-flow piercing device

作　　者：吴彩娥[1] 许克勇[2] 李元瑞[3] 李婷婷[1] 徐文秀[1] 

机构地区：[1]山西农业大学食品科学与工程学院,太谷030801 [2]华南理工大学食品与生物工程学院,广州510641 [3]西北农林科技大学食品科学与工程学院,杨凌712100

出　　处：《农业工程学报》2006年第3期133-137,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家科技部猕猴桃产业化开发研究项目[国科发财字(2001)608号]

摘　　要：猕猴桃籽油含有60%以上的α-亚麻酸,为了防止α-亚麻酸的氧化,本文对“气流式锐孔法”制作猕猴桃籽油微胶囊的工艺、产品的微观结构以及抗氧化性能进行了研究。结果表明:采用“气流式锐孔”装置进行猕猴桃籽油微胶囊化,壁材海藻酸钠适宜的质量分数为2.5%,壁材海藻酸钠与心材猕猴桃籽油最佳质量比为1∶1,乳化剂最适用量为0.1%单甘酯+0.2%吐温-80,凝固浴CaCl2适宜的质量分数为2%;喷雾造粒工艺参数物料流量为20mL/min,喷雾气体压力为0.05MPa,喷雾造粒液面距为40cm。猕猴桃籽油微胶囊产品具有很好的微观结构和抗氧化性能。There is more than 60% of α-Linolenic acid in kiwi fruit seed oil. For avoiding oxidation of the oil, the microencapsulation of kiwi fruit seed oil using air-flow piercing device was studied, and the structure of the products was observed by scanning electron microscope （SEM）, and the oxidation property of the products was tested. The results show that： the formulation for preparation of kiwi fruit seed oil microcapsule is sodium alginate concentration 2.5 %, the best ratio of sodium alginate as wall material to kiwi fruit seed oil as core material is 1 ： 1, emulsifying agent is 0. 2% tween-80-k-0. 1% stearin, CaCl2 concentration is 2.0% the proper spray dry technological parameters are material flow speed 20 mL/min, spray air pressure 0.05 MPa, spray distance 40 cm. The products of kiwifruit seed oil microcapsules are in good microcosmic structure and antioxidation produced by using the technological parameters.

关 键 词：猕猴桃籽油 微胶囊 气流式锐孔装置 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ646.1[轻工技术与工程—食品科学与工程]