包埋高含量天然VE油微胶囊粉的性质表征  

Characterization of High Content Natural Vitamin E Oil Microcapsules

作　　者：龙吉云[1] 郑为完[1] 廖和菁[1] 孔令伟[1] 张海玲[1] 邹金[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品科学》2010年第17期129-132,共4页Food Science

摘　　要：研究以变性淀粉为壁材包埋高含量天然VE油微胶囊粉的性质表征。采用紫外分光光度法、石油醚萃取法、激光扫描粒度仪、环境扫描电镜分别测定天然VE油微胶囊粉的VE含量、表面VE含量、复原乳状液粒径分布、表面超微结构。结果表明:天然VE油微胶囊粉VE含量高达30%,贮藏6个月后表面VE油含量低于5%,复原乳状液粒径分布窄,表面超微结构致密。表明以34.5%的变性淀粉为壁材,复配乳化剂1(亲油性)与乳化剂2(亲水性)总用量为3%,芯材62.5%的天然VE油所构成的乳化体系稳定,喷雾干燥得到的高含量天然VE油微胶囊粉性质优良。In this study,natural vitamin E oil with a content of 62.5% was embedded using modified starch as the wall material and mixed lipophilic and hydrophilic emulsifiers with a total amount of 3%.The properties of the microcapsules obtained were studied by using ultraviolet spectrometry,petroleum ether extraction,laser scanning particle size analyzer,environmental scanning electron microscope （ESEM） to measure total and surface vitamin E contents,the particle size distribution of the reconstituted emulsion and surface microstructure,respectively.The results showed that the total vitamin E content of freshly prepared microcapsules was as high as 30% and after 6-month storage,the surface vitamin E content decreased to smaller than 5%.The reconstituted emulsion displayed a narrow particle size distribution spectrum.Moreover,a compact structure was observed for both freshly prepared and stored microcapsules.Therefore,modified starch,vitamin E oil and a mixture of lipophilic and hydrophilic emulsifiers can compose a stable emulsifying system and the vitamin E oil microcapsules obtained by spray drying have excellent properties.

关 键 词：高含量 天然VE 性质 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]