蓝圆鲹鱼油微胶囊的制备工艺优化及其稳定性  

Preparation technology optimization and stability of microcapsule of fish oil from Decapterus maruadsi

作　　者：周爱梅[1] 杨小斌[1] 王爽[1] 王晋 黄炜超 陆泽荣 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《食品工业科技》2017年第24期181-186,共6页Science and Technology of Food Industry

基　　金：广东省科技计划项目(2015A020209099)

摘　　要：以蓝圆鲹鱼油为原料,通过单因素及响应面优化实验,研究喷雾干燥法制备蓝圆鲹鱼油微胶囊的工艺条件,考察鱼油含量、固形物含量、进(出)风温度及进料速度四个因素对鱼油微胶囊化效率的影响,并测定微胶囊的微观结构及稳定性。结果表明,喷雾干燥法制备蓝圆鲹鱼油微胶囊的最佳工艺条件为鱼油含量30%,固形物含量37%,进(出)风温度为190℃(85℃),进料速度为480 mL/h。在此条件下微胶囊包埋率为91.56%;所制得的鱼油微胶囊外观为圆球形颗粒,表面光滑、致密、无裂痕,整个表面性状良好;经60℃加速氧化6 d后蓝圆鲹鱼油微胶囊的过氧化值(peroxide value,POV)显著低于未微胶囊化鱼油(p<0.05),蓝圆鲹鱼油的稳定性在微胶囊化后得到显著提高(p<0.05)。Preparation technology of microcapsules of fish oil from Decapterus maruadsi was investigated by spray drying through the experiment of single factor and response surface optimization research, the microstructure and stability of microcapsules were also determined.The effects of fish oill content, solid concentration, inlet and outlet air temperature and feed rate on the microencapsulation efficiency of fish oil were studied. The resuhs showed that the optimum conditions for the spray drying preparation of fish oil microcapsules of Decapterus maruadsi were as follows ： core material content 30%, solid concentration 37%,inlet （outlet）air temperature 190 ~C （85 %）, feed speed 480 mL/h. Under the above optimal conditions, the microencapsulation rate amounted to 91.56%.The fish oil microcapsules that prepared was spherical in shape, smooth in surface and compact without cracks.After accelerating oxidation under 60℃ of 6 days, POV of Decapterus maruadsi microcapsule was significantly lower than non microencapsulated fish oil（p 〈 0.05 ）.The stability of Decapterus maruadsi fish oil significantly increased in microcapsule （p 〈 0.05）.

关 键 词：蓝圆鲹 鱼油 微胶囊 喷雾干燥 稳定性 

分 类 号：TS224.4[轻工技术与工程—粮食、油脂及植物蛋白工程]