壳核式海藻酸钠鱼油微球的制备及氧化稳定性研究  

Preparation and oxidative stability of sodium alginate core-shell beads encapsulated fish oil

作　　者：吴琼琳 张涛[1] 薛勇[1] 薛长湖[1] 王玉明[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品工业科技》2017年第15期201-206,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(31371791)

摘　　要：目的:本研究旨在考察新型鱼油微球的制备方法以及初探其氧化稳定性。方法:利用电共挤出技术制备新型"壳核式"海藻酸钠鱼油微球,以鱼油包埋率、球形度系数、干燥后的破损情况、微球外观、鱼油过氧化值(POV)等指标作为考查目标,对影响微球性质的四个因素:鱼油流速、振动频率、干燥方式、壁材溶液组成进行筛选优化,并初步探讨其氧化稳定性。结果表明,1.5%(w/v)海藻酸钠(Alginate,Alg)和1.5%(w/v)高甲氧基果胶(High methoxyl pectin,HMP)以3∶1(v/v)体积复配,鱼油流速为1.0 m L/min,振动频率为280 Hz,采用冻干方式得到的壳核式鱼油微球,球形度系数为0.048,包埋率高达77.74%,水分活度为0.281,经氧化加速实验,包埋鱼油的过氧化值不足乳液形式鱼油的1/2,氧化稳定性显著提高。结论:新型壳核式鱼油微球对鱼油氧化起到了良好的保护作用,可作为鱼油包埋的一项有效方法进行进一步研究。Objective：To explore the preparation of the core-shell beads by using co-extrusion and to enhance oxidative stability of the encapsulated fish oil.Methods：For this purpose, evaluating the effect of different processing parameters such as different flow rates for fish oil, vibrational frequencies, drying methods and shell formulations on the characteristics of the core- shell beads.The microencapsulation efficiency, sphericity factor, the damage extent of dried beads, the appearance of beads, the peroxide value of fish oi1（POV） were investigated.The result showed that the optimum process conditions were as follows：the ratio of Alg to HMP solution was 3 ： 1 （v/v） , core flow rate was 1.0 mL/min, vibrational frequency was 280 Hz and dried by freeze drying.The sphericity factor was 0.048,microencapsulation efficiency was 77.74% ,water activity was 0.281.the POV of the emulsified fish oil was twice than the encapsulated fish oil, so that the beads had enhanced the oxidative stability of fish oil at these conditions.Conclusion：It was demonstrated that production of core-shell fish oil beads by co-extrusion was possible and that the process was stable and reproducible.

关 键 词：鱼油 壳-核式微球 海藻酸钠 高甲氧基果胶 氧化稳定性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]