桑椹红色素微丸的制备工艺研究  

Study on preparation technology of mulberry red pigment pellet

作　　者：陆鸿奎 张荷兰 李新林 LU Hong-kui;ZHANG He-lan;LI Xin-lin(Chuxiong Medical College,Chuxiong 675000)

机构地区：[1]楚雄医药高等专科学校,楚雄675000

出　　处：《中国食品添加剂》2020年第8期48-52,共5页China Food Additives

基　　金：云南省教育厅科学研究基金项目:桑椹红色素的微胶囊化及稳定性研究(No.2019J0417)。

摘　　要：试验采用生产技术较简单的滴丸剂制备技术,将桑椹红色素与明胶甘油混合,利用搅拌机将滴入冷却液中的大丸打碎制成微丸,通过单因素试验筛选、L9(34)正交试验考查原料与基质配比、滴制温度、搅拌桨转速3个因素对微丸成型率和丸重变异系数的影响,优化桑椹红色素微丸的制备工艺。结果表明:原料与基质配比为1∶5;滴制温度为60℃;搅拌桨转速为500r/min,所得微丸圆整、硬度适宜,无拖尾和黏连,成型性较好,通过筛分微丸的粒径在0.75mm^0.90mm。而且桑椹红色素被明胶包裹形成微小丸粒,大大增加其稳定性和溶出率,为进一步开发利用桑椹红色素提供了理论依据和参考。In the experiment,mulberry red pigment was mixed with gelatin glycerol,and the pellets in the coolant were crushed into pellets by mixer.The effects of three factors,namely,single factor test,L9(34)orthogonal test,the ratio of raw material to substrate,the temperature of dropping and the speed of stirring pulp on the molding rate and the coefficient of variation of pellet weight were investigated.The results showed that the ratio of raw material to substrate is 1∶5,the temperature of droplet preparation is 60℃,the speed of stirring slurry is 500r/min,the resulting pellets are round,the hardness is suitable,no trailing and adhesion,the forming property is good,and the particle size of the pellets by screening is 0.75mm to 0.90mm.Moreover,mulberry red pigment was coated by gelatin to form tiny pellets,which greatly increased its stability and dissolution rate,and provided theoretical basis and reference for further development and utilization of mulberry red pigment.

关 键 词：桑椹红色素 微丸 制备工艺 滴制法 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS255.1[轻工技术与工程—食品科学与工程]