响应面法优化锐孔法制备甜菜红素微胶囊工艺研究  

Optimization of piercing method for the preparation process for Betalain microcapsules using response surface analysis

作　　者：唐丽娟[1] 王建[1] 曹志凌[1] 史大华[1] 姚东瑞[2] 刘玮炜[1] 

机构地区：[1]淮海工学院药学院,连云港222005 [2]江苏省中国科学院植物研究所,南京210023

出　　处：《中国食品添加剂》2017年第7期108-116,共9页China Food Additives

摘　　要：以海藻酸钠为壁材,采用锐孔法制备甜菜红素微胶囊,以此提高甜菜红素稳定性。以包埋率为评价指标,通过单因素实验考查海藻酸钠质量浓度、Ca Cl2浓度、芯壁比、针头孔径、固化时间、下滴高度、下滴速度等对甜菜红素微胶囊化的影响。在单因素实验的基础上,运用响应面分析法优化甜菜红素微胶囊的较佳制备工艺为海藻酸钠质量浓度2.9%,Ca Cl2浓度3.2%,芯壁比1∶2.7,针头孔径0.7mm,固化时间为30min。在上述较佳条件下制备的微胶囊的包埋率为77.38%,和模型预测值78.75%相比,相对误差仅为1.74%。进行了耐光、耐热和耐酸性实验对比,结果表明,微胶囊化工艺确实提高了甜菜红素稳定性。In order to enhance stability of Betalain. Betalain microcapsules were made with sodium alginate as wall material by piercing method. The effect of technical parameters such as concentration of sodium alginate, CaCl2 concentration , core to wall ratio, needle size, solidified time, dropping height and dropping speed were investigated by single factor experiment based on the microencapsulation efficiency. The optimum technological condition for preparation of Betalain microcapsules by response surface method were .. sodium alginate concentration 2.9%, CaCl2 concentration 3.2%, core to wall ratio 1 ： 2.7, needle size 0.7mm and solidified time 30 min. Under these optimal conditions, the microencapsulation efficiency was 77.38%. A relative error was only 1.74% compared to the expected value （78.75%）. Temperature, light and acid tolerant experiments showed that microcapsulation could improve Betalain ＇ s stability.

关 键 词：锐孔法 甜菜红素 微胶囊 响应面法 碱蓬 

分 类 号：TS264.4[轻工技术与工程—发酵工程] TS202.3[轻工技术与工程—食品科学与工程]