姜黄素微胶囊的制备及性质研究  

Preparation and properties of curcumin microcapsules

作　　者：章鹏飞[1] 刘爱琴[1] 赵洪山[1] 叶双明[1] 晁红娟[1] 罗超杰[1] 许新德[1] ZHANG Peng-fei;LIU Ai-qin;ZHAO Hong-shan;YE Shuang-ming;CHAO Hong-juan;LUO Chao-jie;XU Xin-de(Zhejiang Medicine Co.,Ltd.,Xinchang Pharmaceutical Factory,Xinchang 312500)

机构地区：[1]浙江医药股份有限公司新昌制药厂,新昌312500

出　　处：《中国食品添加剂》2020年第7期99-104,共6页China Food Additives

摘　　要：通过单因素试验研究了微胶囊壁材、乳化剂、抗氧化剂对姜黄素微胶囊产品制备的影响,并采用正交试验优化姜黄素微胶囊制备的条件,分析了壁材添加量、乳化剂添加量、抗氧化剂添加量和固形物含量对姜黄素微胶囊产品的影响。结果表明:最佳壁材为变性淀粉,添加量为40%;最佳抗氧化剂为dl-a-生育酚,添加量为2%;最佳乳化剂为单双酸甘油酯,添加量为2%;固形物含量为50%。制得的姜黄素微胶囊产品为橙黄色流动性颗粒,水分含量为3.2%,松密度为0.66g/cm3,紧密度为0.78g/cm3,水溶性好,其水分散液的平均粒径为346.9nm;在40℃、75%RH恒温恒湿条件下加速试验60天,姜黄素微胶囊产品的保留率为96.2%,较好地增加了姜黄素的稳定性。The effect of wall material,emulsifier and anti-oxidants on curcumin microcapsules was studied by single factor test.The content of wall materials,emulsifier,anti-oxidants and solid content were analyzed by Orthogonal experiment.The result showed that the optimal wall material was modified starch,the optimal anti-oxidants was dla-tocopherol,the optimal emulsifier was the mono-and diglycerides.The optimal formula of curcumin microcapsules was:modified starch 40%,dl-a-tocopherol 2%,mono-and diglycerides 2%,and solids content 50%.The product of curcumin microcapsules was orange-yellow particle with good fluidity.The product moisture content was 3.2%,bulk density was 0.66 g/cm3,compact density was 0.78 g/cm3,average particle size of water dispersions was 346.9 nm.The product had good solubility.In a 60-day fast-speed test,the retention rate of curcumin microcapsules was 96.2%under 40℃and 75%RH,the stability of curcumin was improved.

关 键 词：姜黄素 微胶囊 变性淀粉 制备 

分 类 号：TS202.3[轻工技术与工程—食品科学]