响应面优化鸭肉香精微胶囊化制备工艺的研究  

Optimization of the Preparation Technology of Duck Essence Microencapsulation by Response Surface Method

作　　者：蓝耀宏[1] 

机构地区：[1]广西南宁地区教育学院,南宁530001

出　　处：《中国调味品》2014年第5期72-74,78,共4页China Condiment

摘　　要：以明胶、阿拉伯胶作壁材,利用复凝聚法对鸭肉香精进行包埋,以包埋率为响应值,运用响应面分析法优化影响包埋率的主要因素:壁材浓度、芯壁比和pH。研究发现,复凝聚法制备鸭肉香精微胶囊的最佳工艺参数为:在壁材浓度为2.23%,芯壁比为1.19,pH为4.32的条件下,鸭肉香精微胶囊化包埋率最大值为81.61%,与理论值基本相符。Take gelatin and gum arabic as wall material;use complex coacervation method for embedding duck essence,take embedding rate as response value and use response surface methodology to optimize the main factors that affect the embedding rate：wall material concentration,ratio of the core material and wall material,pH.It is found that the optimal parameters for preparing duck essence microencapsulation by complex coacervation method are：when the wall material concentration is 2.23%,the ratio of core material and wall material is 1.19,pH is 4.32,the maximum embedding rate of duck essence microencapsulation is 81.61%,which is basically consistent with the theoretical value.

关 键 词：复凝聚法 鸭肉香精 微胶囊 响应面分析 

分 类 号：TS264.3[轻工技术与工程—发酵工程]