多不饱和脂肪酸微胶囊化的研究进展  

Research progress in polyunsaturated fatty acids microcapsules

作　　者：包姗姗[1] 胡未人[2] 胡学超[2] 张卡[1] 崔丁维[1] 肖爱华[2] 黄和[1,2] 

机构地区：[1]南京工业大学生物与制药工程学院,江苏南京210009 [2]南京工业大学江苏省工业生物创新中心,江苏南京211816

出　　处：《食品工业科技》2010年第7期386-390,共5页Science and Technology of Food Industry

基　　金：国家高科技研究发展计划(863)基金资助项目(2006AA02Z240)

摘　　要：多不饱和脂肪酸由于高不饱和度在空气中极易氧化,通过对不饱和脂肪酸进行微胶囊化,不仅可以防止其氧化,而且掩盖了脂肪酸的气味,并扩大了应用范围。在众多微胶囊化方法中,本文重点阐述了适用于食品成分的微胶囊技术,探讨了各种方法的特点、工业化前景等,总结了常用复合壁材的组成,以期为食品微胶囊,尤其是二十二碳六烯酸(DHA)和花生四烯酸(ARA)的商业化生产给出参考性建议。Polyunsaturated fatty acids,because of the high degree of unsaturation,are very suspectible to oxidation. An adequate measure for the protection of polyunsaturated fatty acids is microencapsulation. Microencapsulation can not only increase the stability and antioxidation of the polyunsaturated fatty acids but also cover up the smell of fatty acids and expand the scope of application. Various techniques were employed to form microcapsules,this paper focused on the microencapsulation techniques of food ingredients. In addition,the features and industrializetion prospects of these techniques were discussed. Besides,a summary of most commonly used compound wall materials were presented in order to provide a guidance for encapsulation of food ingredients（especially Decosahehexaenoic Acid and Arachidonic Acid）for commercial production.

关 键 词：微胶囊 多不饱和脂肪酸 壁材 研究进展 

分 类 号：TS201.2[轻工技术与工程—食品科学]