牦牛酥油微胶囊的制备及特性分析  

Preparation and Characterization of Yak Ghee Microcapsules

作　　者：凌月霜 张岩[2] 陈炼红[1] LING Yueshuang;ZHANG Yan;CHEN Lianhong(College of Food Science and Technology,Southwest Minzu University,Chengdu 610041,China;College of Animal and Veterinary Sciences,Southwest Minzu University,Chengdu 610041,China)

机构地区：[1]西南民族大学食品科学与技术学院,四川成都610041 [2]西南民族大学畜牧兽医学院,四川成都610041

出　　处：《食品工业科技》2023年第1期268-276,共9页Science and Technology of Food Industry

基　　金：西南民族大学中央高校基本科研业务费专项资金项目资助(2022NYXXS010)。

摘　　要：为提高传统牦牛酥油的贮藏稳定性和生物利用率,本实验以海藻酸钠、CaCl_(2)为复合壁材,以锐孔法制备牦牛酥油微胶囊。以包埋率为指标,通过单因素实验和正交试验确定最佳工艺参数,使用差式扫描量热仪(DSC)、热重分析(TGA)、傅里叶红外光谱(FTIR)、扫描电子显微镜(SEM)和激光粒度仪测定其理化性质,并研究微胶囊在胃肠液中的释放特性及贮藏稳定性。结果表明,当海藻酸钠浓度1.5%,CaCl_(2)浓度2.5%,芯壁质量比1.5:1,乳化温度50℃,固化时间30 min时,微胶囊包埋率最高为89.41%;含水量为5.25%、溶解度为57.22%、休止角为20.6°;平均粒径为929.773μm,酥油在微胶囊化后热稳定性提高;释放实验表明,微胶囊在模拟胃液、肠液中释放率分别为11.52%、96.44%;贮藏实验表明,微胶囊货架期较牦牛酥油显著延长。To improve the storage stability and bioavailability of traditional yak ghee,sodium alginate and CaCl_(2)were used as composite wall materials in this experiment,and yak ghee microcapsules were prepared using the sharp hole method.The optimal ghee microcapsule process parameters were determined using single factor experiment and orthogonal test with embedding rate as an index.Differential scanning calorimeter(DSC),thermogravimetric analysis(TGA),Fourier transform infrared spectroscopy(FTIR),scanning electron microscope(SEM),and laser particle size analyzer were used to determine the physicochemical properties of ghee microcapsules.Finally,the characteristics of ghee microcapsule release and storage stability in gastroenteric fluid were investigated.The results showed that when the sodium alginate concentration was 1.5%,the CaCl_(2)concentration was 2.5%,the core to wall mass ratio was 1.5:1,the emulsification temperature was 50°C,and the curing time was 30 minutes,the maximum encapsulation rate of microcapsules was 89.41%.The water content,solubility,angle of repose and average particle size of the microcapsules were 5.25%,57.22%,20.6°and 929.773μm,respectively.After microencapsulation,thermal stability of ghee improved.In the release test,microcapsules were released at rates of 11.52%and 96.44%in stomach and intestinal liquids.Microcapsules had a substantially longer shelf life than yak ghee.

关 键 词：微胶囊 牦牛酥油 锐孔法 结构表征 体外释放 货架期预测 

分 类 号：TS225.2[轻工技术与工程—粮食、油脂及植物蛋白工程]