辣椒红色素油β-环糊精包合工艺技术研究  

Inclusion technology of paprika red pigment oil by β-cyclodextrin

作　　者：刘锦妮[1] 刘纪成[1] 阮崇美 姬万民 LIU Jinni;LIU Jicheng;RUAN Chongmei;JI Wanmin(Xinyang Agriculture And Forestry University,Xinyang,Henan Province 464000,China;Tianjin Ringpu Bio-Technology,Tianjin 300308,China)

机构地区：[1]信阳农林学院,河南信阳464000 [2]瑞普(天津)生物科技股份有限公司,天津空港300308

出　　处：《中国饲料》2019年第21期93-96,共4页China Feed

基　　金：河南省科技攻关项目(172102110131);信阳农林学院创新团队项目(CXTD-201701)

摘　　要：为研究用β-环糊精包合辣椒红色素油的工艺条件,以包合物中辣椒红素浓度作为评价指标,选择辣椒红色素油与β-环糊精的用量比(V/m)、包合温度及搅拌时间为主要影响因素,进行L9(34)正交试验,优化包合辣椒红色素油的工艺条件,采用紫外分光光度法对包合物进行分析。结果表明:最佳包合工艺条件为辣椒红色素油与β-环糊精的用量比为1:4,包合温度为70℃,搅拌时间为1.0 h。按最优工艺制备三批样品中辣椒红素浓度变异系数为0.76%。综上:辣椒红色素油β-环糊精包合工艺合理、可行,有助于辣椒红色素油在饲料中的进一步开发利用。To investigate theβ-cyclodextrin inclusion teclnuque conditions of paprika red pigment oil.The L9(34)orthogonal design was applied to determine the optimal condition of the inclusion process with the concentration of paprika red pigment inclusion complex as the evaluating indicator,using three indexes including the using amount and ratio of oil toβ-cyclodextrin(V/m),inclusion temperature and stirring time as the investigation factors.The inclusion complex powders were examied by ultraviolet spectropbotometry.The results showed that the optimum conditions for the inclusion were as follows:the ratio of the oil toβ-cyclodextrin was 1:4,the inclusion temperature was at 70℃,and the stirring time was 1 h.The variation coefficient under the optimum conditions were 0.76%.The optimum conditions for the inclusion were steady and feasible,which could contribute to further development of the new formulations of paprika red pigment oil.

关 键 词：辣椒红色素油 Β-环糊精 包合 工艺技术 

分 类 号：S816.9[农业科学—饲料科学]