喷雾干燥法制备银杏油微胶囊的研究  

Spray-drying Microencapsulation of Essential Oil from Ginkgo biloba Fruits

作　　者：张焕新[1] 臧大存[1] 刘靖[1] 唐劲松[1] 

机构地区：[1]江苏畜牧兽医职业技术学院食品科技系,江苏泰州225300

出　　处：《食品科学》2009年第14期87-90,共4页Food Science

基　　金：江苏省高校自然科学研究指导性计划项目(05KJD550075)

摘　　要：以银杏中主要活性物质类黄酮的微胶囊化效率为考察指标,对银杏油进行微胶囊化处理,探讨喷雾干燥法制备银杏油微胶囊的工艺。结果表明,最佳微胶囊原料配方为:阿拉伯胶与β-环糊精的比例为1:1(m/m),芯材与壁材的比例为1:3(m/m),料液浓度为25%(m/V),单甘脂为0.1%;最佳喷雾干燥工艺条件为:进料流量30ml/min,进风温度180℃,出风温度80℃。在此工艺条件下微胶囊化银杏油的效率可达到90.66%;制备的银杏油微胶囊为黄色或淡黄色细小颗粒,水分含量2.28%,密度0.82g/cm3,溶解度98.10%,黄酮含量5.73%,包埋效果良好。Essential oil extracted from Ginkgo biloba fruits by supcritical CO2 fluid extraction technique was microcapsulated by means of spray drying taking β -cyclodextrin and Arabic gum as wall materials and glycerol monostearate as stabilizer. The microcapsule formtda and the spray drying parameters were optimized by orthogonal array design. The best material compositions for microencapsulation were as follows： Arabic gum/β -cyclodextrin ratio （m/m） 1： 1, core material/wall materials （m/m） 1：3, material concentration （mass-volume percentage, core material plus wall materials to mixed solution） 25%, and addition amount of glyceryl monostearate 0.1%; the optimum spray drying parameters were as follows： feeding speed 30 ml/min, outlet temperature 180 ℃, and inlet temperature 80 ℃. Under the optimal conditions, the microencapsulation efficiency was 90.66%. The microcapsule products were fine yellow or yellowish particles, and the content of moisture, density, solubility and content of flavonodis were 2.28%, 0.82 g/cm^3, 98.10% and 5.73 %, respectively.

关 键 词：银杏油 类黄酮 微胶囊 喷雾干燥 

分 类 号：TS224.8[轻工技术与工程—粮食、油脂及植物蛋白工程]