苦瓜籽油的复凝聚微胶囊化技术研究  

Study on microcapsulation technology of bitter gourd seeds oil by complex coacervation method

作　　者：倪悦[1] 吕怡[1] 夏书芹[1] 贾承胜[1] 张晓鸣[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2011年第7期237-241,共5页Science and Technology of Food Industry

基　　金：国家科技支撑计划(2006BAD27B04)

摘　　要：主要研究了采用复合凝聚法制备苦瓜籽油微胶囊的工艺和技术。以明胶和阿拉伯胶为壁材,研究了不同凝聚pH、芯壁比、壁材浓度、乳化剂对微胶囊形态、产率、效率的影响。最终确定了最佳工艺条件为:凝聚pH为3.9,芯壁比为1∶2,壁材浓度1%,乳化剂采用质量为乳化体系0.1%的Span80。上述工艺条件下,微胶囊形态良好,产率和效率分别为87.7%和90.9%,平均粒径为52.376μm。使用SPME-GC-MS分析了微胶囊化前后芯材挥发性成分的变化,结果表明采用复合凝聚微胶囊化可以掩盖芯材的部分不良风味,改善其可食用性。The multinuclear microcapsules encapsulating bitter gourd seeds oil were prepared by complex coacervation,which gelatin and gum Arabic were used as wall-material, it was investigated that the effect on morphology,yield and efficiency of various parameters which including pH, ratio of core/wall, wall-material concentration and emulsifier.The final optimized parameters were= pH 3.9, ratio of core/wall 1：2, wall-material concentration 1%, Span80 with the concentration of 0.1% （m/m）emulsification system as emulsifier. Using the above-mentioned conditions, satisfying morphology appeared ,with the yield of 87.7% and the efficiency of 90.9%, meanwhile,the average size of microcapsules was 52.37μm.SPME-GC-MS was used to analyze the volatile ingredients of core-material and core-material encapsulated, with comparing, it was found that using the method of complex coacervation,microencapsulation could embed some volatile ingredients, so that most of the undesired flavor was covered up.

关 键 词：苦瓜籽油 复合凝聚微胶囊 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]