绿茶茶多酚的微胶囊化及其释放性能研究  

Study on Microencapsulation of Green Tea Polyphenols and Its Releasing Property

作　　者：李超[1] 

机构地区：[1]徐州工程学院食品工程学院,徐州221000

出　　处：《食品工业》2014年第11期59-63,共5页The Food Industry

基　　金：国家星火计划项目(2013GA690418);徐州市科技计划项目(XZZD1307)

摘　　要：首先采用单因素试验和Box-Behnken试验对制备绿茶茶多酚微胶囊的工艺进行优化,然后对微胶囊产品的释放性能进行考察。试验结果表明:绿茶茶多酚微胶囊制备的最佳工艺参数为海藻酸钠质量分数2.59%、壳聚糖质量分数1.10%、氯化钙质量分数0.79%,在此条件下实际包埋率为67.88%。该方法简单可行,是一种制备绿茶茶多酚微胶囊的较好方法,而且该绿茶微胶囊产品在模拟胃液和肠液环境中具有很好的释放特性。The microencapsulation of green tea polyphenols was studied, according to the single factor experiments and Box-Behnken design, and then the releasing property of microencapsulation was evaluated. The results showed that the best optimum conditions were obtained as follows： mass concentration of sodium alginate 2.59%, mass concentration of chitosan 1.10% and mass concentration of calcium chloride 0.79%, respectively.Under the above-mentioned conditions, the actual embedding rate was 67.88%. This method was simple, efficient and suitable for preparing the microencapsulation of green tea polyphenols. And the microencapsulation products of green tea polyphenols had very good releasing property in simulated gastric and simulated intestinal environment.

关 键 词：绿茶 茶多酚 微胶囊 释放性能 

分 类 号：TQ28[化学工程—有机化工] TS272.51[农业科学—茶叶生产加工]