锐孔法制备谷氨酸钠微胶囊及其缓释性的研究  

Microencapsulation of Monosodium Glutamate by Piercing Method and Their Sustained Release in Boiling Water

作　　者：吴玲玲 张慜[1] 刘亚萍 WU Lingling;ZHANG Min;LIU Yaping(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Guangdong Jiahao Foodstuff Co.,Ltd.,Zhongshan 528400,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]广东嘉豪食品有限公司,广东中山528447

出　　处：《食品与生物技术学报》2019年第8期104-111,共8页Journal of Food Science and Biotechnology

基　　金：国家重点研发计划项目(2017YFD0400501)

摘　　要：为提高谷氨酸钠的缓释性,以海藻酸钠为壁材,采用锐孔法对谷氨酸钠进行微胶囊化。通过单因素试验考察了不同因素对谷氨酸钠微胶囊成型效果和包埋率影响,在正交试验的优化作用下,得到谷氨酸钠微胶囊的最佳工艺条件。结果表明:海藻酸钠质量分数2.0%、CaCl2质量分数3.0%、芯壁质量体积比2∶10、包埋温度50℃、针头直径0.70mm,在该条件下,微胶囊包埋率为81.86%。最优工艺条件下制备的谷氨酸钠微胶囊呈大小均一的圆球形,无拖尾现象,质地较硬,内部结构完整性和致密性较好。缓释试验和电子鼻测定结果均表明,微胶囊在沸水中具有良好的缓释效果,缓释时间长达2h。In order to improve the sustained release effect of monosodium glutamate(MSG),microcapsules were prepared by piercing method with sodium alginate as wall material.The effects of different factors on the forming effect and embedding efficiency were investigated by the single factor test.Under the effect of orthogonal experiment,the optimum conditions of MSG microcapsule were obtained.The best technological conditions were sodium alginate concentration of 2.0%,CaCl2 concentration of 3.0%,core to wall material ratio of 2∶10,embedding temperature 50 ℃,and needle size of 0.70 mm.Under these conditions,the encapsulation efficiency was 81.86%.Microcapsules were spherical and uniform in size,and the structure was hard with no trailing phenomenon.In addition,the internal structure of microcapsules had good integrity and compactness.Both the results of slow release test and the electronic nose test suggested that the microcapsules exhibited a good sustained release effect in boiling water,and the sustained release time was 2 hours.

关 键 词：锐孔法 谷氨酸钠 微胶囊 缓释 电子鼻 

分 类 号：TS202.3[轻工技术与工程—食品科学]