正交试验优化树莓花色苷的微胶囊化工艺  

Orthogonal Array Design for the Optimization of Microencapsulation of Raspberry Anthocyanins

作　　者：孟宪军[1] 赵婧[1] 李斌[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品科学》2013年第14期173-177,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAD31B05–3);辽宁省科技攻关项目(2011205001)

摘　　要：为得到树莓花色苷微胶囊化的理想包埋效果,并研究其最佳制备工艺,以麦芽糊精、阿拉伯胶的复配和β-环状糊精分别作为微胶囊壁材对树莓花色苷进行微胶囊化。以麦芽糊精和阿拉伯胶为复合壁材的最佳工艺条件:芯材与壁材的配比1:15、研磨时间50min、麦芽糊精与阿拉伯胶质量比2:1、壁材的质量分数50%,在此制备条件下,其包埋率可以达到97.75%;以β-环状糊精为壁材的最佳工艺条件:芯材与壁材的配比1:6、研磨时间40min、壁材的质量分数80%,在此制备条件下,其包埋率可以达到80.57%。因此,阿拉伯胶、麦芽糊精的复配是比较理想的微胶囊壁材。树莓花色苷经过微胶囊化后,提高了对日光的稳定性。Response surface methodology was used to optimize the microencapsulation conditions of raspberry anthocyanins.The optimal microencapsulation conditions for core-to-wall material ratio,grinding time,maltodextrin-togum Arabic ratio and wall material concentration were 1：15,50 min,2：1 and 50% when using a blend of maltodextrin and gum Arabic as the wall material.Under these conditions,the embedding efficiency of raspberry anthocyanins was 97.75%.The optimal core-to-wall material ratio,grinding time and wall material concentration for microencapsulation of raspberry anthocyanins with β-cyclodextrin as the wall material were 1：6,40 min and 80%,respectively,yielding an embedding efficiency of only 80.57%.Maltodextrin/gum Arabic blend provided a better wall material for microencapsulation of raspberry anthocyanins as demonstrated by a comparison between the above results.Microencapsulated raspberry anthocyanins had better light stability.

关 键 词：树莓 花色苷 微胶囊化 

分 类 号：TS225.36[轻工技术与工程—粮食、油脂及植物蛋白工程]