响应面法优化薄荷香精微胶囊制备工艺的研究  

Optimization of preparation technology of mint flavor microencapsulate with RSM

作　　者：陈科兵[1] 杨君[2] 赵生[2] 朱丽云[3] 马林[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]浙江中烟工业有限责任公司,浙江杭州310012 [3]中国计量学院生命科学学院,浙江杭州310018

出　　处：《食品工业科技》2011年第3期324-327,共4页Science and Technology of Food Industry

摘　　要：以壳聚糖、海藻酸钠作为壁材,用复凝聚相法对薄荷香精进行包埋,通过海藻酸钠的单因素实验确定壳聚糖和海藻酸钠比例为1∶1,运用响应面分析法优化影响微胶囊包埋的主要因素:壁材浓度、芯材/壁材比、pH和搅拌速度,采用多元二次回归方程拟合上述四个因素与包埋率的函数关系,确定了复凝聚相法制备微胶囊的最佳条件为芯材/壁材比1∶1.5,搅拌速度2500r/min,壁材浓度0.5%和pH4.4,在此条件下包埋率为82.4%。The preparation technology of mint flavor microencapsulate was studied in this paper,with double plase separationcoacevation used by chitosan alginate. The ratio of 1 ∶ 1 of chitosan to alginate was obtained by alginate’s single factor experiment.By response surface method,the main microcapsule factors were optimized, including wall-material concentration,the ratio of core-material to wall-material,pH and shaked rate.Using multiquadratic regression equation to fit the functional relationships between four above factors and the embedding rate,the optimal microencapsulation conditions by double plase separation coacevation were determined as following,the ratio of core-material to wall-material 1∶1.5,shaked rate 2500r/min,wall-material concentration 0.5% and pH 4.4,the embedding rate was 82.4%.

关 键 词：微胶囊 薄荷香精 响应面分析 

分 类 号：TS201.1[轻工技术与工程—食品科学]