不同微胶囊化方法对叶黄素微胶囊性能的影响  

Effects of different microencapsulation methods on the property of lutein microcapsule

作　　者：齐金峰[1] 熊华[1] 陈振林[1,2] 白春清[1] 谢明勇[1] 邓泽元[1] 郑为完[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]贺州学院化学与生物工程系,广西贺州542800

出　　处：《食品工业科技》2009年第1期65-67,71,共4页Science and Technology of Food Industry

基　　金：国家“十一五”支撑计划课题(2006BAD27B04);国家“十一五”863计划课题(2008AA10Z332);教育部长江学者和创新团队发展计划课题(IRT0540)

摘　　要：以麦芽糊精、酪蛋白为壁材,分别用喷雾干燥、冷冻干燥制备叶黄素微囊。用8%HPMC的乙醇水溶液作为包衣剂,对喷雾干燥制备的叶黄素微胶囊进行二次包埋。以微胶囊化效率、表面形态等理化性质及贮存稳定性为主要指标,考察三种微胶囊化方法制备的叶黄素微囊的性能,并与美国进口的5%冷水溶叶黄素微囊产品进行比较。结果表明,二次包埋法制备的叶黄素微囊的性能最优,喷雾干燥法制备的叶黄素微囊的性能次之。Lutein microcapsule was prepared by spray drying or freeze drying using maltodextrin and casein as wall materials.The spray dried lutein powder was further encapsulated in 8% HPMC alcohol aqueous solution.Taking storage stability and physico-chemical properties like microencapsulating efficiency and surface appearance as the main estimating indexes, the three lutein powder prepared by different microencapsulating methods was investigated and compared with 5% American lutein powder dissolved in cold water.The results showed：the best lutein powder was prepared by double encapsulation, and the second was by spray drying.

关 键 词：叶黄素 微胶囊 喷雾干燥 冷冻干燥 二次包埋 

分 类 号：TS202.3[轻工技术与工程—食品科学]