响应面法优化β-环糊精包埋核桃油工艺研究  

Optimization of process of β-cyclodextrin embedding walnut oil by response surface methodology

作　　者：陈龙[1] 吴凤智[1] 周鸿翔[1,2] 邱树毅[1,2] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵阳550025 [2]贵州大学发酵工程与生物制药省级重点实验室,贵阳550025

出　　处：《食品科技》2014年第7期172-175,共4页Food Science and Technology

基　　金：贵州省科技厅攻关项目(黔科合NZ[2013]3016号)

摘　　要：为获得β-环糊精包埋核桃油制备微胶囊的最佳工艺条件,研究通过对包埋温度、搅拌时间和油壁比的单因素考察,采用响应面进行优化,建立了各因素与包埋率之间的数学模型,通过分析获得了最佳包埋条件为:包埋温度41℃,搅拌时间为72 min,壁油比为9.3:1,在此条件的基础上,包埋率可达到91.31%。Walnut oil as raw material, was prepared microcapsules with using the β-cyclodextrin in this study. By studying the single factor of embedding time, stirring temperature and wall-oil ratio, using the response surface optimization. It was established a mathematical model of the factors between the embedding rate. By analyzing those have been obtained the optimal embedding conditions： Embedded temperature of 41℃, stirring time of 72 min, wall-oil ratio of 9.3：1. On the basis of the condition, the embedding rate can be reached 91.31%.

关 键 词：包埋 Β-环糊精 响应面分析 核桃油 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]