牡丹籽油脂肪酸成分分析及微胶囊化工艺优化  

Analysis of fatty acid composition from peony seed oil and optimization of microcapsules processing

作　　者：昝丽霞[1] 陈君红[1] 霍科科[1] 陈德经[1] 江海[1] ZAN Li-xia;CHEN Jun-hong;HUO Ke-ke;CHEN De-jing;JIANG Hai(College of Biological Science and Engineering,Shaanxi University of Technology,Hanzhong 723000, Shaanxi,China)

机构地区：[1]陕西理工学院生物科学与工程学院,陕西汉中723000

出　　处：《粮食与油脂》2018年第11期32-35,共4页Cereals & Oils

基　　金：陕西省科技厅项目(2015SF256);陕西省教育厅项目(14JK1156)

摘　　要：对牡丹籽油进行脂肪酸成分分析及微胶囊化工艺优化。通过GC-MS测定牡丹籽油中共有42种脂肪酸成分,主要为C9～C26的脂肪酸系列,C16和C18的脂肪酸相对丰度最高,其中亚麻酸含量为36.33%,亚油酸含量为27.94%,因而其多不饱和脂肪酸高达64.27%。通过单因素和正交试验,确定芯壁材质量比为1∶1.5,乳化液总固形物含量为16.67%,以大豆分离蛋白与麦芽糊精质量比1∶1.5为壁材,得到的微胶囊化产品包埋率较高,为84.44%。工艺中壁材的配比对牡丹籽油微胶囊化效率的影响最大,其次为芯材与壁材的配比。微胶囊化工艺优化可为牡丹籽油的储存加工提供参考。The components of C9-C26 fatty acid from peony seed oil was analyzed and processing of microcapsules was optimized.According to GC-MS,42 kinds of fatty acids were found,which were mainly a series of C9-C26 fatty acids,in which the relative abundance of C16 and C18 fatty acids were highest,among the linolenic acid contents of the oil was 36.53%,the linoleic acid contents was 27.94%,the total polyunsaturated fatty acid was up to 64.27%.By the experiment,the mass ratio of core to wall was 1∶1.5,total solids content of the emulsion was 16.67%,isolated soy protein and maltodextrin was 1∶1.5 as wall material.The embedding rate was mass ratio of 84.44%,for which the ratio of wall material was the most important factor,then the core and wall material ratio.The optimization of micro encapsulation technology can provide reference for the storage and processing.

关 键 词：牡丹籽油 气质联用 脂肪酸 微胶囊 

分 类 号：TS225.1.9[轻工技术与工程—粮食、油脂及植物蛋白工程]