微胶囊包埋机制备花青素微胶囊工艺研究  

Embedding Technology of Microcapsules of Anthocyanins by Encapsulator

作　　者：单冠程 罗小雪 王睿珊 田泽鹏 刘珂涵 隋晓楠[1] SHAN Guancheng;LUO Xiaoxue;WANG Ruishan;TIAN Zepeng;LIU Kehan;SUI Xiaonan(College of Food Science,Northeast Agricultural University,Harbin 150030,China;College of Life Sciences,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]东北农业大学生命科学学院,黑龙江哈尔滨150030

出　　处：《食品科技》2020年第8期221-226,共6页Food Science and Technology

基　　金：黑龙江省东北农业大学大学生创新创业项目(201910224008)。

摘　　要：为探究微胶囊包埋机制备花青素微胶囊的最优方法,提高花青素的包埋率,扩宽其工业应用范围。以海藻酸钠为壁材、黑米花青素为芯材,通过离子凝胶化,利用微胶囊包埋机,采用双喷头包埋法制备黑米花青素微胶囊。以包埋率为检测指标,在单因素实验的基础上采用4因素3水平L9(34)的正交实验,优化制备微胶囊的工艺参数。实验结果表明,芯壁比为1:3、海藻酸钠浓度为1.8%(w/v)、CaCl2浓度为1.5%(w/v)、芯材喷头孔径为450 μm时达到最佳包埋效果,包埋率为73.71%;同时光学显微镜图像显示,微胶囊呈球形,表面光滑完整,界限清晰,厚度均匀,具有良好的形态特征。研究结果可为微胶囊包埋机的应用及功能性成分包埋递送提供一定的指导作用。In order to explore the optimal method of preparing anthocyanin microcapsules by encapsulator,improve the embedding rate of anthocyanins and expand its industrial application range.Using sodium alginate as wall material and black rice anthocyanin as core material,microencapsulated black rice anthocyanin microcapsules were prepared by means of ion gelation and encapsulator.Based on single factor experiment,orthogonal experiment of L9(34) with 4 factors and 3 levels was used to optimize the process parameters of microcapsules.The results showed that the best embedding effect was achieved when the ratio of core to wall was 1:3,the concentration of sodium alginate was 1.8% (w/v),the concentration of CaCl2 was 1.5% (w/v),and the diameter of nozzle was 450 μm,the embedding rate was 73.71%.At the same time,the optical microscope images showed that the microcapsules were spherical,smooth and complete,with clear boundary and uniform thickness.The results are expected to provide guidance for the application of encapsulator and the embedding and delivery of functional components.

关 键 词：微胶囊包埋机 黑米花青素 微胶囊 离子凝胶化 双喷头包埋 

分 类 号：TS202.3[轻工技术与工程—食品科学]