黑果腺肋花楸花色苷微胶囊化的研究  

Study on Microencapsulation of Anthocyanins from Aronia melanocarpa

作　　者：唐璐 李延辉 薛晓丽[3] TANG Lu;LI Yan-hui;XUE Xiao-li(Food Science and Engineering Department,Jilin Agricultural Science and Technology College,Jilin 132101,Jilin,China;Food Science and Engineering Department,Jilin Agricultural University,Changchun 130118,Jilin,China;Laboratory Center,Jilin Agricultural Science and Technology College,Jilin 132101,Jilin,China)

机构地区：[1]吉林农业科技学院食品工程学院,吉林吉林132101 [2]吉林农业大学食品科学与工程学院,吉林长春130118 [3]吉林农业科技学院实验中心,吉林吉林132101

出　　处：《食品研究与开发》2020年第5期121-126,共6页Food Research and Development

基　　金：吉林农业科技学院食品科学与工程重点学科建设资助项目(吉农院合字[2019]第XZ006号)

摘　　要：研究黑果腺肋花楸花色苷微胶囊化,增加其稳定性,提高附加值。采用喷雾干燥法制备花色苷微胶囊,以包埋率为指标,采用正交试验优化花色苷微胶囊工艺条件,利用高效液相色谱测花色苷含量。结果表明,最佳工艺条件为:壁材(阿拉伯胶与麦芽糊精)质量比2∶3、芯壁质量比2∶8、入口温度120℃、进料量15 mL/min。花色苷微胶囊化后稳定性明显提高。The micro-encapsulation of the anthocyanins in the Aronia melanocarpa was studied to increase its stability and added value. Anthocyanin microcapsules were prepared by spray drying with embedding rate as the index. The process conditions of anthocyanin microcapsules were optimized by orthogonal test and the content of anthocyanin was determined by high performance liquid chromatography. The optimal conditions for achieving high embedding rate in the microencapsulation of anthocyanins of the Aronia melanocarpa,as estimated by the orthogonal test,were as follows:the mass ratio of arabic and maltodextrin was 2 ∶ 3,the mass ratio of core wall was 2 ∶ 8,the temperature of inlet was 120 ℃ and the feed amount was 15 m L/min. The stability of anthocyanin was significantly improved after microencapsulation.

关 键 词：黑果腺肋花楸 花色苷 微胶囊 喷雾干燥 正交试验 

分 类 号：TS201.2[轻工技术与工程—食品科学]