苦荞麦麸油β-环糊精包合工艺及其参数优化  

Preparation and Characterization of Tartary Buckwheat Bran Oil/β-cyclodextrin Inclusion Complex

作　　者：马春芳[1] 杨联芝[2] 王军[1] 王敏[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 [2]中州大学化工食品学院,河南郑州450044

出　　处：《食品科学》2010年第6期16-19,共4页Food Science

基　　金：科技部攻关计划重大项目(2003BA901A19);"十一五"国家科技支撑计划项目(2006BAD02B06)

摘　　要：为防止苦荞麦麸油的氧化,采用响应曲面法中的Box-Behnken模式,对苦荞麦麸油β-环糊精包合工艺进行研究,并对包合物进行红外物相鉴别,显微结构观察及抗氧化稳定性测试。结果表明,胶体磨法对苦荞麦麸油包合效果较好,得到的最佳工艺条件为包合时间21min、β-环糊精与油的质量比为5.7:1、水与β-环糊精比为4.2:1(mL/g)。该工艺条件下包合物的含油率为8.07%,油利用率为76.55%,β-环糊精能够对苦荞麦麸油进行有效包合,且能提高其稳定性。本方法包合成本低,工艺简便,抗氧化效果突出,具有一定的实用价值。Tartary buckwheat bran oil（TBBO） was included into β-cyclodextrin to form an inclusion complex for preventing its oxidation.The optimal inclusion process was investigated using Box-Behnken central composite design combined with response surface methodology（RSM）,the resulting inclusion compound was structurally characterized by infrared（IR） spectroscopy and scanning electron microscopy（SEM）,and its antioxidation stability was evaluated.Results showed that the optimum values of crucial technological parameters affecting TBBO inclusion were obtained as follows：inclusion time 21 min,ratio of β-cyclodextrin to TBBO 5.7：1（m/m）,and ratio of water to β-cyclodextrin 4.2：1（V/m）.The content of oil in TBBO/β-cyclodextrin inclusion complex obtained under optimized preparation process was 8.07%,and the utilization rate of oil was 76.55%.These results demonstrate that TBBO can be included effectively and β-cyclodextrin inclusion results in the significantly improved stability of TBBO.The developed inclusion process has the advantages of low cost,simplicity and excellent antioxidant effect,thereby providing a promising approach for the prolongation of storage period of plant oil.

关 键 词：食用油 环糊精 包合物 稳定性 苦荞麦麸油 

分 类 号：TQ645.1[化学工程—精细化工]