花椒籽油不饱和脂肪酸β-环糊精包合物制备研究  

Preparation of unsaturated fatty acids of pricklyash seed oil encapsulated by β-cyclodetrin

作　　者：唐菊[1] 徐怀德[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《中国酿造》2009年第3期181-184,共4页China Brewing

基　　金：陕西省农业科技攻关课题(2007K01-10-2)

摘　　要：为增加花椒籽油不饱和脂肪酸的氧化稳定性,采用β-环糊精对花椒籽油不饱和脂肪酸进行包合研究。结果表明:β-环糊精包合物制备的最适反应条件为β-CD:PUFA=6:1、水:β-CD=4.4:1,此条件下包合28min,包合率达47.3%。采用真空冷冻干燥法干燥的包合物色泽、流散性最好,芯材不饱和脂肪酸氧化程度最低,用β-环糊精包合后,不饱和脂肪酸氧化稳定性得到明显提高。In order to increase the oxidation stability of the unsaturated fatty acids from pricklyash seed oil, the β-cyclodetrin was used for encapsulation. The results showed that the optimal conditions of the preparation of unsaturated fatty acids encapsulated by β-cyclodetrin were：β-CD： PUFA=6：1, water：β-CD=4：1 and reaction time 28 min. Under above conditions, the encapsulation rate reached 47.3%. The best performance of the inclusion compound on color and fluidity were appeared when it was dried by vacuum freeze-drying method, by which the oxidation stability of unsaturated fatty acids was the highest. The oxidation stability of tmsaturated fatty acids was increased after being encapsulated by β-eyclodetrin.

关 键 词：花椒籽油 不饱和脂肪酸 Β-环糊精 包合物 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]