油茶色素的微胶囊化及其稳定性的评价  

Microencapsulation of Camellia Pigment and Evaluation of its Stability

作　　者：范敏 吴阳 沈慧英 柯金炼[2] 苏良佺 卢玉栋 FAN Min;WU Yang;SHEN Huiying;KE Jinlian;SU Liangquan;LU Yudong(College of Chemistry and Materials,Fujian Provincial Key Laboratory of Advanced Oriented Chemical Engineer,Fujian Normal University,Fuzhou 350117,China;Fujian Academy of Forestry,Fuzhou 350012,China)

机构地区：[1]福建师范大学化学与材料学院,福建省先进材料化工基础重点实验室,福建福州350117 [2]福建省林业科学研究院,福建福州350012

出　　处：《福建师范大学学报（自然科学版）》2020年第4期37-42,共6页Journal of Fujian Normal University：Natural Science Edition

基　　金：福建省科技厅产学研项目(2017N5007);福建省科技厅公益性项目(2019R1009-8);闽林科[2017]3号。

摘　　要：以单因素为基础,采用正交实验的方法,探究制备油茶籽壳色素微胶囊的最佳工艺参数,以包埋率为指标.实验结果表明:以微晶纤维素为裹材时,采用物理吸附法进行微胶囊化,其最佳工艺参数为包埋温度40℃,包埋时间50 min,芯壁材比为1∶4000,此时包埋率可达97.5%.但从经济效益来看,以β-环糊精为壁材更佳,采用包埋络合法制备微胶囊色素,其工艺条件为包埋温度40℃,包埋时间30 min,芯壁材比为1∶250.对油茶籽壳色素微胶囊的稳定性进行研究,结果表明:油茶籽壳色素微胶囊化后,对于热、酸碱性、金属离子、食品添加剂、光照、H2O2(氧化剂)、Na2S2O3(还原剂)的稳定性都有显著的提高.On the basis of single factor,the orthogonal experiment method was used to explore the optimum process parameters for preparation of pigment capsules of Camellia oleifera seed hulls.The embedding rate and particle size distribution were used as indicators.The experimental results show that when microcrystalline cellulose is used as the packaging material,the physical adsorption method is used for microencapsulation.The optimal process parameters are:embedding temperature 40℃,embedding time 50 min,and core wall ratio was 1∶4000,the embedding rate was 97.5%.However,from the economic point of view,β-cyclodextrin is better as a wall material,and the microcapsule pigment is prepared by an entrapment method.The process conditions are:embedding temperature 40℃,embedding time 30 minutes,and core wall ratio was 1∶250.The stability of Camellia oleoresin pigment microcapsules was studied using enzyme-labeled instrument.The results showed that after the microencapsulation of Camellia pigments by physical methods,the stability of Camellia pigments has been significantly improved.

关 键 词：油茶籽壳色素 Β-环糊精 微晶纤维素 微胶囊 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]