黑米花色苷微胶囊的制备  

Development of Black Rice Anthocyanin Microcapsules

作　　者：赵丽艳[1] 王磊[1] 任婷 刘长姣[1] ZHAO Li-yan;WANG Lei;REN Ting;LIU Chang-jiao(Jilin Province Key Laboratory of Grain and Oil Processing,Jilin Business and Technology College,Changchun 130507,Jilin,China)

机构地区：[1]吉林工商学院粮油食品深加工吉林省高校重点实验室,吉林长春130507

出　　处：《食品研究与开发》2020年第24期91-95,共5页Food Research and Development

基　　金：吉林省教育厅“十三五”科学技术研究项目(JJKH20180519KJ)。

摘　　要：以海藻酸钠为壁材,黑米花色苷提取物为芯材,利用微胶囊造粒机制备花色苷微胶囊。以花色苷包埋率为指标,考察壁芯比、喷头孔径、海藻酸钠浓度和氯化钙浓度对花色苷包埋率的影响,得到最佳工艺参数:壁芯比为3∶1、喷头孔径为0.45 mm、海藻酸钠浓度为4.0%、氯化钙浓度为3.0%。同时考察黑米花色苷微胶囊的缓释性质以及稳定性。结果证明花色苷微胶囊化后,在胃模拟液中,花色苷微胶囊在4.0 h内可以保持低释放率,进入肠道模拟液中实现释放。稳定性研究证明,花色苷微胶囊化后仍需要隔绝空气和避光存放。Sodium alginate was used as wall material and black rice anthocyanin extract was used as core material to make microcapsules by microcapsule granultor.The anthocyanin embedding rate was chosen as detected index,the effects of needle diameter,the ratio of wall and core,sodium alginate concentration and CaCl2 concentration on the embedding rate were detected.The optimum conditions were as follows:3∶1 wall core ratio,needle diameter of 0.45 mm,sodium alginate concentration of 4.0%,and CaCl2 concentration of 3.0%.Meanwhile,the sustained-release properties and stability of black rice anthocyanin microcapsules were investigated.The results showed that microcapsules could exist for 4.0 h in the stomach simulate liquid,and release completely in intestine simulate liquid.It also proved that the anthocyanin microcapsules should be protected from light and atmosphere.

关 键 词：黑米 花色苷 微胶囊 稳定性 缓释性质 

分 类 号：TS264.4[轻工技术与工程—发酵工程]