亚麻籽油微胶囊的工艺优化及稳定性研究  

Study on technology optimization of flaxseed oil microcapsules and their stabilities

作　　者：刘斯博[1] 田少君[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与油脂》2017年第7期83-87,共5页Cereals & Oils

基　　金：河南省高校科技创新团队支持计划(13IRTSTHN028)

摘　　要：采用正交试验对亚麻籽油微胶囊的制备工艺条件进行优化,以包埋率为指标,根据单因素试验结果,设计4因素3水平试验,确定最佳工艺条件为固形物浓度15%、芯壁材质量比1∶1.5、亚麻籽胶添加量1.6 g/500mL、进风温度180℃,经验证试验表明包埋率可达86%以上。产品经过TG和DSC分析表明,当温度达到190℃时产品发生热分解,热稳定性良好,基本可以满足一般食品加工条件。加速储藏试验表明,经过包埋的亚麻籽油的过氧化值变化缓慢,产品稳定性较好,达到保护油脂的目的。By orthogonal experiment, the technology for production of flaxseed oil microcapsules was optimized. According to the single factor experiment result, four factors and three levels experiments were designed with the encapsulation rate as index, and the optimized experimental conditions were as follows： solid content 15%, mass ratio of core-to-wall material 1 ： 1.5, flaxseed gum content 1.6g/500mL, and inlet temperature 180 ℃. The encapsulation rate reached 86% in further. The result of TG and DSC analysis indicated that the microcapsules started thermal decomposition when the temperature reached 190 ℃ . This thermo-stable property could satisfy the demand of food processing. Acceleration storage test showed that peroxide value of microencapsulation flaxseed oil was changed slowly and had better stability, the purpose of oil protection was achieved.

关 键 词：微胶囊 工艺 优化 稳定性 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]