喷雾干燥法制备蜂巢多酚微胶囊的研究  

Study on processing of honeycomb polyphenol microencapsulation by spray-drying method

作　　者：王振斌[1] 邵淑萍[1] 孙平[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《食品工业科技》2013年第21期202-205,共4页Science and Technology of Food Industry

基　　金：国家星火计划(2011GA690057);镇江市科技支撑项目(NY201010)

摘　　要：以蜂巢多酚的微胶囊化效率为考察指标,对蜂胶提取物进行微胶囊化处理,探讨喷雾干燥法制备蜂胶提取物微胶囊的工艺。结果表明:在麦芽糊精添加量70%、阿拉伯胶添加量4%、进风温度180℃、蠕动泵进料量30%的条件下,微胶囊包埋率最高,达到46.6%;经电子扫描电镜观察微结构分析,微胶囊粒子呈球形,外表光滑无裂痕,微胶囊包埋效果较好;经差示扫描量热仪(DSC)扫描表明:麦芽糊精和阿拉伯胶有助于提高玻璃化转变温度,使其从59.6℃到86℃,提高了微胶囊的热稳定性。Spray-drying was employed for microencapsulation of honeycomb extract in this study and the microencapsulation coefficient of honeycomb polyphenol acted as a main inspect index.The result shows that.The embedding rate of microcapsule reaches the highest value of 46.6% at the condition of additives maltodextrin 70% ,arabic gum 4% ,the inlet air temperature 180℃ and peristaltic pump feeding quantity 30%.Scanning electron microscope（SEM） was applied to analyze the microstructure of microencapsulation,the microcapsule particles are spherical with smooth surface and no cracks which demonstrate its good embedding effect.The differential scanning calorimeter（DSC） indicates that, maltodextrin and Arabic gum could contribute greatly on rising the glass transition temperature,from 59.6℃ to 86℃,improving the thermal stability of the microcapsule.

关 键 词：蜂巢 多酚 喷雾干燥 微胶囊 

分 类 号：TS201.1[轻工技术与工程—食品科学]