番茄红素纳米微囊冻干技术的研究  

Research on Freeze-drying of Lycopene Nano-microcapsules

作　　者：唐颖[1] 龚秋翼[1] 钱俊青[1] 郭辉[1] 

机构地区：[1]浙江工业大学药学院

出　　处：《食品与发酵工业》2010年第3期80-83,共4页Food and Fermentation Industries

基　　金：国家高技术研究发展计划("863"计划)资助项目(No.2007AA100403)

摘　　要：为制备高稳定性的番茄红素纳米微囊,考察了冻干保护剂对纳米微囊悬浮液冻干的保护作用,通过对番茄红素纳米微囊冻干前后的粒径变化,冻干后外观、复溶及保存稳定性的考察,评价不同辅料对微囊冻干的影响,筛选出最佳配方。结果表明:5%甘露醇能对番茄红素纳米微囊起到最佳的保护效果,冻干微囊呈饼状,表面光滑,疏松,复溶粒径(0.80±0.30)μm。4℃下冻干微囊1个月内含量保持96.05%(番茄红素原料仅保留34.93%)。以5%甘露醇为保护剂冻干制备番茄红素纳米微囊粒径小,外观好,稳定性强,工艺合理可行。Screen was performed to find the best material for high stability lycopene nano-microcapsule. Through comparing the physicochemical characteristics changes and measuring the particle diameter, appearance and dissolution, as well as the stability before and after freeze-drying process, we found that 5% mannito was the best in protecting the lycopene powder. The lycopenen powder contained 5 % mannitol was round or ellipse, smooth with even distributions and easy to be dissolved with（0.80±0.30）μm particle diameter. When stored at 4 ℃ for 1 month, the content of lycopene in nano-microcapsules powder without cryoprotectors and with 5% mannitol were 34.93% and 96.05 % respectively. The final products are with small particle diameter, perfect appearance and good stability and the preparation process was practical.

关 键 词：番茄红素 纳米微囊 悬浮液 冷冻干燥 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]