米糠油微胶囊产品的制备及其稳定性研究  

Preparation and stability of microcapsuled rice bran oil

作　　者：史素伟[1,2] 熊华[1,2] 胡居吾[1,2,3] 李捷[1,2] 

机构地区：[1]南昌大学 [2]南昌市南昌大学食品科学国家重点实验室,南昌330047 [3]江西省科学院,南昌330029

出　　处：《食品科技》2011年第6期185-189,共5页Food Science and Technology

基　　金：“十一五”国家科技支撑计划项目(2006BAD27B00);食品科学与技术国家重点实验室目标导向资助项目(SKLF-MB-200809)

摘　　要：考察了均质压力和固形物浓度对米糠油微胶囊乳状液的稳定性和黏度的影响,当均质压力为20MPa,固形物浓度40%时,米糠油微胶囊乳状液稳定。当进出风温度分别为190℃和95℃时产品含水量为2.42%。在优化的工艺条件下米糠油微胶囊包埋率为80.30%,热熔解温度(Tm)为142.88℃,熔解焓为9.7809J/g。Schaal烘箱加速氧化法研究结果表明,微囊化可以延缓米糠油的氧化进程,以米糠油达到国家标准规定的POV值时的储藏时间为指标,微囊化延缓米糠油氧化程度为1.35倍。In this work,the effects of homogenization pressure and solid concentration on the stability and viscosity of rice bran oil loaded microcapsules emulsion were investigated.The resluts indicted that microcapsules suspension was relatively stable when treated under pressures of 20 MPa and 40% solid concentration.when spray-dryed at the air inlet and outlet temperature 190 ℃ and 95 ℃,respectively,water content of the microcapsules was 2.42%.The optimized formulation provided the microcapsules with a high entrapment efficiency of 80.30%%,the melting temperature and melting enthalpy 142.88 ℃ and 9.7809 J/g,respectively.Additionally,Schaal oven test showed that the time for peroxide value（POV） of the microcapsules reached the national standards was 1.35-fold than that of the control sample,indicating microcapsules techniques could perfectly improve the oxidation stability of rice bran oil.

关 键 词：米糠油 微胶囊 乳状液 稳定 

分 类 号：TS255.19[轻工技术与工程—农产品加工及贮藏工程]