山楂果原花青素的微胶囊化研究  

Study on The Microencapsulation of Proanthocyanidins from Hawthorn Fruit

作　　者：高薇薇[1] 张泽生[1] 钱俊[1] 张颖[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院

出　　处：《食品与发酵工业》2010年第1期68-72,共5页Food and Fermentation Industries

基　　金："十一五"国家科技支撑计划项目--功能性食品的研制和开发(2006BAD27B06)

摘　　要：研究了山楂果原花青素的微胶囊化工艺,以提高其稳定性。结果表明:以麦芽糊精、阿拉伯胶为复合壁材的微胶囊化效果最佳;通过单因素和正交试验确定微胶囊化工艺为,微胶囊化温度30℃,微胶囊化时间1h,芯壁材质量比为3∶7,复合壁材阿拉伯胶质量分数为40%,螯合剂EDTA-2Na添加量占芯材和壁材总质量的0.02%,总固形物含量为250g/L。在此微胶囊化工艺下喷雾干燥所得产品的微胶囊化效率为95.9%,微胶囊产率为90.6%。通过高效液相色谱(HPLC)检测,山楂果原花青素微胶囊化前后主要成分未发生改变,且稳定性得以提高。Proanthocyanidins from hawthorn fruit was the core-substance, the microencapsulation technology was investigated. Results showed that the optimal wall-materials were arabic gum and maltodextrin. With single factor and orthogonal experiments, the optimal process was determined. The conditions were： microencapsulation temperature was 30 ℃ ; microencapsulation time was 1 hour; the ratio of core-substance to wall-material was 3：7 （ W/W）, and the content of arabic gum was 40% ; the percent of EDTA-2Na in the whole materials was 0.02% （W/W） , and the content of the slurry was 25% （W/V）. Under this condition, with a spray drying method, the efficiency and productivity of the microcapsule was up to 95.9% and 90.6% , respectively. The proanthocyanidins was not lost or destroyed during the processing HPLC detection, and its stability was also increased.

关 键 词：山楂果 原花青素 微胶囊 阿拉伯胶 麦芽糊精 喷雾干燥 高效液相色谱 

分 类 号：TS201.1[轻工技术与工程—食品科学]