淡水鱼油微胶囊的制备及其储藏稳定性  

Preparation and storage stability of freshwater fish oil microcapsules

作　　者：石燕[1,2] 李倩[1,2] 李如一[1,2] 涂宗财[1,2,3] 王辉[1,2] 李德俊[1,2] 邱星[1,2] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室 [2]南昌大学食品学院,江西南昌330047 [3]江西师范大学功能有机小分子教育部重点实验室,江西南昌330022

出　　处：《食品与发酵工业》2015年第1期80-84,共5页Food and Fermentation Industries

基　　金：国家自然科学基金项目资助(31360390)

摘　　要：以草鱼内脏提取鱼油作为微胶囊芯材,辛烯基琥珀酸淀粉酯分别与阿拉伯胶、玉米糖浆复配作为壁材,采用喷雾干燥法制备淡水鱼油微胶囊。测定2种复合壁材制备的鱼油微胶囊的性质和微观结构,并根据氧化反应动力学预测鱼油及鱼油微胶囊的货架期,气相色谱法分析微胶囊化前后鱼油和60℃储藏10d后鱼油及鱼油微胶囊脂肪酸含量的变化。结果表明:以辛烯基琥珀酸淀粉酯和玉米糖浆为壁材制备得到的鱼油微胶囊包埋率高,货架期长,储藏稳定性好,可对淡水鱼油本身的功能性成分起到良好的保护作用。The freshwater fish oil microcapsules were prepared by spray drying, fish oil from grass carp as the core material and OSA mixed with GA, CS as the wall materia. The properties and microstructures of fish oil microcap sules with two compounded wall materials were tested. Shelf life of fish oil and fish oil microcapsules were predicted with oxidation kinetics. Fatty acid content in fish oil and fish oil microcapsules were analyzed by GS. The results showed that：fish oil microcapsule with OSA compounded with CS exhibited higher embedding efficiency, better stor- age stability and higher protection of fatty acids.

关 键 词：淡水鱼油 微胶囊 性质 储藏稳定性 脂肪酸组分 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]