微藻油微胶囊配方优化及其稳定性研究  

Optimization and Stability of Micro-algal Oil Microcapsules

作　　者：白春清[1] 韩丹[1] 熊华[1] 刘玉珍[1] 赵丽萍[1] 史苏华[1] 邓波[1] 蒋岩[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18期5-9,共5页Food Science

基　　金：国家"863"计划专题项目(2008AA10Z332);"十一五"国家科技支撑计划项目(2006BAD27B04)

摘　　要：采用喷雾干燥法制备微藻油微胶囊,为优化微藻油微胶囊配方,以包封率为主要指标,对乳化剂、酪蛋白、环糊精用量及芯材含量进行响应面优化试验。结果表明:最佳配方为乳化剂用量3.98%、酪蛋白用量3.52%、环糊精用量11.1%、芯材含量30%。由此配方制备的微藻油微胶囊包埋率达到93.37%,产品经(60±1)℃加速氧化14d后,过氧化值仅为对照样品的三分之一;将微藻油微胶囊添加在婴儿配方奶粉中,经常温真空避光保存一年,DHA保留率为91.06%,证明该微胶囊具有良好的氧化稳定性和贮藏稳定性。In order to optimize the formula of micro-algal microcapsules,the effects of emulsifier,casein,cyclodextrin on microencapsulation efficiency of micro-algal oil were explored using response surface methodology.Results indicated that the optimal formulation for micro-algal oil microcapsules were 3.98% emulsifier,3.52% casein,11.1% cyclodextrin and 30% microalgal oil as the core-material,respectively.The microcapsulation efficiency of micro-algal oil reached up to 93.37% at this optimal condition.Compared with the control samples,the peroxide value（POV） of total oil in microcapsules remained one third after accelerated oxidation at（60 ± 1） ℃ for 14 days,which revealed a promising oxidation stability of micro-algal oil in microcapsules.The retention rate of DHA in formula milk powder containing micro-algal oil microcapsules was up to 91.06% after storage for 1 year under the conditions of vacuum packaging,room temperature and lightlessness.Therefore,micro-algal oil microcapsules exhibited an excellent oxidation stability and storage stability.

关 键 词：微藻油 二十二碳六烯酸 微胶囊 响应面法 稳定性 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程]