斑蝥黄的微胶囊化研究  

Study of microencapsulation on the canthaxanthin

作　　者：刘爱琴[1] 罗超杰[1] 丛日龙 许新德[1] 苏俊伟[1] 胡利东[1] 尚广文 

机构地区：[1]浙江医药股份有限公司新昌制药厂,新昌312500

出　　处：《中国食品添加剂》2016年第3期146-150,共5页China Food Additives

摘　　要：主要研究了微胶囊壁材、乳化剂、抗氧化剂对斑蝥黄微胶囊产品制备的影响,并采用正交试验优化斑蝥黄微胶囊制备的条件,分析了壁材添加量、乳化剂添加量、抗氧化剂添加量和固形物含量对斑蝥黄微胶囊产品的影响。结果表明:最佳壁材为变性淀粉HI-CAP100,最佳添加量为50%;最佳抗氧化剂为dl-a生育酚,最佳添加量为2%;最佳乳化剂为单双酸甘油酯,最佳添加量为3%;固形物含量最佳为60%。最佳条件下制备的斑蝥黄产品稳定性加速实验2个月保留率达93.6%,所制备的斑蝥黄微胶囊产品的水分含量为3.9%。The effect of the wall material,the emulsifier and anti-oxidants on the microencapsulation of canthaxanthin is studied. The content of wall materials,emulsifier,anti-oxidants and solid content were analyzed by Orthogonal experiment. The result show that the optimal wall material is HI – CAP100,the best anti-oxidant is dl- a tocopherol,the optimal emulsifier is single and double acid glyceride,the optimal formula is ： HI – CAP100 50%,dl- a tocopherol 2%,single and double acidic glyceride 3%,and solids content 60%.Under optimal conditions,the retention rate of Canthaxanthin microencapsules was 93.6% and the moisture content of the product was 3.9% after stored for two months.

关 键 词：斑蝥黄 微胶囊 淀粉 微粒 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS206.6[轻工技术与工程—食品科学与工程]