喷雾干燥制备虾青素微胶囊的工艺研究  

Study on development of microencapsulation of astaxanthin by spray drying

作　　者：黄文哲[1] 杨哪[1] 谢正军[1] 徐学明[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2010年第7期239-242,共4页Science and Technology of Food Industry

基　　金：国家教育部新世纪优秀人才计划(NCET-07-0379);国家"十一五"支撑计划(2006BAD27B06)

摘　　要：以新烯基琥珀酸淀粉酯和麦芽糊精为壁材,虾青素大豆油悬浊液为芯材,对喷雾干燥法制备虾青素微胶囊的配方和工艺进行了研究,并对微胶囊化虾青素与未微胶囊化虾青素进行稳定性实验。实验得到最佳工艺条件为:新烯基琥珀酸淀粉酯∶麦芽糊精为1∶1,均质压力为50MPa,进口温度为190℃,出口温度90℃。稳定性实验表明,虾青素的微胶囊化能够明显减少虾青素的氧化,虾青素稳定性提高近8倍。Starch octenylsuccinate and maltodexthin were used as wall material to prepare the microencapsulated astaxanthin by spray drying. This paper investigated the compounding and the technology of this microencapsulation. And take a stability test to microencapsulation of astaxanthin. The optimal parameters were obtained as follows：starch octenylsuccinate∶maltodexthin was 1∶1,homogenizing pressure 50MPa,dryer inlet temperature 190℃and dryer outlet temperature 90℃.The result of stability test indicated that astaxanthin microencapsulation can significantly reduce the oxidation of astaxanthin and increase astaxanthin stability nearly 8 times.

关 键 词：喷雾干燥 虾青素 微胶囊 

分 类 号：TS202.3[轻工技术与工程—食品科学]