锐孔法对玫瑰花花青素微胶囊包埋工艺的优化  

Optimization of Rose Anthocyanin Microencapsulated Technology by Piecing Method

作　　者：梅薇[1] 吴荣书[1] 

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201

出　　处：《贵州农业科学》2017年第7期93-97,共5页Guizhou Agricultural Sciences

基　　金：云南省中小企业技术创新基金项目"花卉产物深加工中护色保香技术的研发与应用"(2014SC049)

摘　　要：为提高玫瑰花花青素的稳定性,扩大食用玫瑰在烘焙食品上的应用,以重瓣红玫瑰作为食用玫瑰花品种,云南种植墨红玫瑰汁为芯材,海藻酸钠为壁材,氯化钙作为固化剂,采用锐法对玫瑰花花青素进行包埋。以包埋率为指标,通过单因素试验对影响玫瑰花花青素微胶囊包埋率的壁材类型(果胶、壳聚糖和海藻酸钠)和浓度、氯化钙浓度、针头孔径大小、壁芯体积比等4个因素进行筛选,运用Box-Behnken中心组合设计和软件Design-Expert进行数据分析,优化玫瑰花微胶囊包埋工艺。结果表明:以海藻酸钠壁材浓度为1.64%,氯化钙浓度1.64%,针头孔径0.59mm,壁芯比为3.82时的玫瑰花花青素微胶囊化效果最好,其包埋率为82.97%。The rose anthocyanin is microencapsulated by the piecing method based on using rose juice as a core material, sodium alginate as a wall material and calcium chloride as a curing agent to improve the stability of rose anthocyanin and enlarge application of edible rose in baked food.Four factors （wall material type and concentration, calcium chloride concentration, needle pore size and wall/core volume ratio） to influence encapsulation rate of rose anthocyanin microcapsule are screened by a serious single-factor tests and the data are analyzed by Box-Behnken central composite design and software design-expert to optimize the rose anthocyanin microencapsulated technology.Results： The embedding rate of rose anthocyanin can reach 82.97% under the conditions of 1.64% sodium alginate, 1.64% calcium chloride, 0.59mm needle pore size and 3,82 of wall/core ratio.

关 键 词：锐孔法 微胶囊 包埋 玫瑰花花青素 响应面法 

分 类 号：S37[农业科学—农产品加工] TS202.3[农业科学—农艺学]