蓝靛果花色苷中粒度微胶囊的制备  

Preparation of microcapsules of anthocyanins from Lonicera edulis turcz

作　　者：王鑫[1] 王振宇[2] 徐宁[1] 姬昌平[1] 吴志光 吴瑕[1] 

机构地区：[1]东北农业大学成栋学院,黑龙江哈尔滨150030 [2]哈尔滨工业大学化工学院,黑龙江哈尔滨150001 [3]九三粮油工业集团有限公司,黑龙江哈尔滨150090

出　　处：《食品工业科技》2011年第7期335-338,共4页Science and Technology of Food Industry

摘　　要：用Plackett-Burman法筛选出影响蓝靛果花色苷中粒度微胶囊包埋率的主要因素,对筛选出的主因素进行最陡爬坡实验来逼近最佳响应面区域,利用响应面Box-Behnken设计对乳化凝胶法制备微胶囊的工艺进行了优化。结果表明:4个影响包埋率的主要因素分别为海藻酸钠浓度、芯壁材比例、CaCl2浓度和Span80浓度。通过Box-Behnken设计,利用minitab15软件进行回归分析,确定制备蓝靛果花色苷微胶囊的最优工艺参数为:海藻酸钠浓度2.94%、芯壁材比例1∶2.05、CaCl2浓度3.19%、Span80浓度6.21%。在优化后的条件下,中粒度微胶囊包埋率可以达到73.7%。Using Plackett-Burman method to filter out effects of Lonicera edulis turcz anthocyanins rate of particle size microencapsulated primary factors, primary factors selected steepest ascent approach the optimal response surface experimental area,using response surface Box-Behnken design of the emulsion gel microcapsules was optimized. The results showed that： 4 main factors affect the encapsulation efficiency, respectively, the concentration of sodium alginate, the proportion of cell wall material, CaCI2 concentration and Span80 concentration.By Box-Behnken design,regression analysis using minitabl5 software to determine the anthocyanin edulis prepared microcapsules optimum parameters were：sodium alginate concentration =2.94% ,the proportion of core and wall material：1 ： 2.05, CaCl2 concentration： 3.19%, Span80 concentration of 6.21%. In the optimized conditions,the size microencapsulated can reach 73.7%.

关 键 词：蓝靛果 花色苷 微胶囊 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]