甜杏仁油成分分析及不同壁材微胶囊化的特性  

Lipid Composition and Microencapsulation of Sweet Almond Oil

作　　者：王青[1] 邱斌[2] 马燕[1] 杨海燕[1] 

机构地区：[1]新疆农业大学食品科学学院,新疆乌鲁木齐830052 [2]南昌大学教育部食品科学重点实验室,江西南昌330047

出　　处：《食品科学》2009年第24期74-76,共3页Food Science

基　　金：新疆维吾尔自治区科技重大专项(200731136)

摘　　要：测定甜杏仁油成分,并比较明胶-麦芽糊精壁材组合、阿拉伯胶-麦芽糊精壁材组合、麦芽糊精壁材包埋甜杏仁油微胶囊的效果。结果表明:在甜杏仁油中,单不饱和脂肪酸质量分数为70.39%,多不饱和脂肪酸质量分数为21.52%;包埋前在存放过程中,甜杏仁油过氧化值变化较大,包埋后的甜杏仁油过氧化值变化平稳;包埋效果以阿拉伯胶-麦芽糊精壁材组合较好,包埋的甜杏仁油微胶囊包埋率(97.28%)较高,粒度较为均匀,且在存放过程中过氧化值最为稳定。The lipid composition of almond oil was analyzed and the microencapsulation efficiencies of different wall material were compared. The results showed high containing of saturated fatty acids as 70.39% in almond oil contained and the polyunsaturated fatty acid accounted for 21.52% of total lipids. Large changes of POV of almond oil were observed before microencapsulation and the rate of changes were decreased smoothly by microencapsulation. Arabic gum/maltodextrin blends were found to provide the best microencapsulation efficiency of 97.28% with more symmetrical particle size （average particle size was 139.0 nm）. This microencapsulated oil showed high stability with slight change of POV during storage.

关 键 词：甜杏仁油微胶囊 包埋率 粒度 过氧化值 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]