花色苷稳定性及其微胶囊制备研究  

Study on Stability of Anthocyanins and Preparation of Microcapsules

作　　者：黄涵年[1] 阙斐[1] 宋昊 HUANG Han-nian;QUE Fei;SONG Hao(Department of Applied Engineering,Zhejiang Economic&Trade Polytechnic,Hangzhou 310018,China)

机构地区：[1]浙江经贸职业技术学院应用工程学院,浙江杭州310018

出　　处：《保鲜与加工》2023年第6期41-47,共7页Storage and Process

基　　金：2021年浙江省教育厅一般科研项目(Y202146604);浙江经贸职业技术学院省属高校基本科研业务费专项资金项目(19YQ07)。

摘　　要：采用紫外分光光度法,分析温度、光照、pH及蔗糖质量浓度4个因素对花色苷稳定性的影响;为提高花色苷的稳定性,研究以海藻酸钠为壁材,CaCl2和壳聚糖为固化剂,制备花色苷微胶囊的工艺配方。结果表明,花色苷稳定性降低(以花色苷质量分数低于30%为限)的临界条件分别为:40℃、室内光、pH 3.0、蔗糖质量浓度100 mg/mL,其中温度对其稳定性的影响最大;花色苷微胶囊的最佳制备工艺为:使用针头孔径为0.70 mm的注射器,芯壁比1∶4(V/V),海藻酸钠质量浓度30 mg/mL,CaCl_(2)质量浓度20 mg/mL,壳聚糖质量浓度15 mg/mL,该工艺条件下制备的花色苷微胶囊呈球状,表面光滑,包埋率为91.54%。Ultraviolet spectrophotometry was used to analyze the effects of temperatures,light,pH and sucrose concen⁃trations on the stability of anthocyanins.In order to improve the stability of anthocyanins,the process formula of antho⁃cyanin microcapsules preparation was investigated with sodium alginate as wall material,CaCl2 and chitosan as curing agents.The results showed that the critical conditions for the stability reduction(limit if anthocyanins mass fraction was less than 30%)of anthocyanins were 40℃,indoor light,pH value of 3.0,sucrose concentration of 100 mg/mL,and temperatures had the greatest effects on the stability.The best preparation technology of anthocyanin microcapsules was determined as follows:syringe needle aperture of 0.70 mm,core to wall ratio of 1∶4(V/V),sodium alginate mass concentration of 30 mg/mL,CaCl_(2)mass concentration of 20 mg/mL,chitosan mass concentration of 15 mg/mL.Under these conditions,the prepared anthocyanin microcapsules were spherical and smooth with embedding rate of 91.54%.

关 键 词：花色苷 稳定性 微胶囊 包埋率 

分 类 号：TS201.2[轻工技术与工程—食品科学]