克氏原螯虾壳虾青素微胶囊制备工艺的优化  

Optimization of the Procam Barus Clarkia Shell Astaxanthin Microcapsules

作　　者：侯会绒[1] 孙兆远[1] 贡汉坤[1] 陈晓东[2] 

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003 [2]淮安快鹿牛奶有限公司,江苏淮安223003

出　　处：《食品研究与开发》2015年第20期74-79,共6页Food Research and Development

基　　金：淮安市2013年度科技支撑计划(工业)项目(HAG2013074)

摘　　要：以β-环糊精为壁材,阿拉伯胶为辅材,对克氏原螯虾壳虾青素进行微胶囊化包埋。通过单因素试验探讨壁材种类、壁材添加量、芯材添加量、搅拌时间、搅拌温度等因素对虾青素微胶囊制备效果的影响,并通过响应面法确定微胶囊制备工艺最佳条件为:80%β-环糊精+20%阿拉伯胶添加量0.19 g/m L、芯材添加量2.68%、搅拌时间50 min、搅拌温度40.9℃,在此条件下虾青素包埋率达到92.89%。Procam barus clarkia shell astaxanthin microcapsules were prepared usingβ-cyclodextrin and arabic gum as wall material.The effects of difference of wall materials , concentration of wall material and astaxanthin , temperature and time of magnetic stirring on the microencapsulation efficiency of astaxanthin were discussed by the single factor experiments. The optimum microencapsulation conditions were concluded by Box-Behnken center-united experiment design and response surface methodology as follows：80%β-cyclodextrin＋20%arabic gum 0.19 g/mL, 2.68%astaxanthin,time of magnetic stirring 50 min, temperature of magnetic stirring 40.9℃. Under the optimized conditions, the microencapsulation efficiency was 92.89%.

关 键 词：克氏原螯虾 虾青素 微胶囊 响应曲面 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]