山茱萸黄酮微胶囊制备及贮存稳定性研究  

Study of preparation and storage stability of Cornus officinalis flavonoids microcapsules

作　　者：李杰[1] 马艳莉 课净璇 林婕 张寒冰 LI Jie;MA Yanli;KE Jingxuan;LIN Jie;ZHANG Hanbing(Nanyang Institute of Technology,Nanyang 473004;Quality and Technology Supervision and Inspection Examination Center of Nanyang City,Nanyang 473004)

机构地区：[1]南阳理工学院,南阳473004 [2]南阳市质量技术监督检验测试中心,南阳473004

出　　处：《中国食品添加剂》2023年第6期212-219,共8页China Food Additives

基　　金：2020年度南阳理工学院交叉科学研究重点项目。

摘　　要：以山茱萸黄酮为芯材,β-环糊精为壁材,采用包埋-冷冻干燥法制备山茱萸黄酮微胶囊,以黄酮包埋率为指标,在单因素试验基础上进行响应面分析试验,优化山茱萸黄酮微胶囊制备工艺。采用SEM观察微胶囊化效果;进行实际环境条件下的贮存试验,考察温度、氧气、光线等因素对其稳定性的影响。结果表明,山茱萸黄酮微胶囊制备较优工艺为:芯壁比1∶5(g∶g),搅拌温度46℃,搅拌时间21 min。在此条件下,山茱萸黄酮微胶囊包埋率达64.17%;SEM照片显示山茱萸黄酮微胶囊成型效果良好;贮存稳定性试验结果显示,低温无氧干燥避光,可有效提高山茱萸黄酮微胶囊贮存稳定性。研究结果可为山茱萸黄酮作为新型天然食品抗氧化剂在食品工业领域的应用提供理论参考。Cornus officinalis flavonoids microcapsules were prepared by embedding-freeze drying method with Cornus officinalis flavonoids as core material andβ-cyclodextrin as wall material.Using the embedding rate of flavonoids as index,response surface method(RSM)experiments were carried out on the basis of single factor test to optimize the preparation process of Cornus officinalis flavonoids microcapsules.SEM was used to observe the microencapsulation effect.The effects of factors such as temperature,oxygen and light on the stability of Cornus officinalis flavonoids microcapsules were investigated under actual environmental conditions storage experiments.The results showed that the optimal preparation process of Cornus officinalis flavonoids microcapsules were core wall ratio 1∶5(g∶g),mixing temperature 46℃,mixing time 21 min.Under these conditions,the embedding rate of Cornus officinalis flavonoids microcapsules could reach 64.17%.SEM photos showed that Cornus officinalis flavonoids microcapsules had good deforming effect.Storage stability experiments results showed that the storage stability of Cornus officinalis flavonoids microcapsules could be effectively improved by low temperature,anaerobic,drying and storage away from light.The results provides valuable reference for the application of Cornus officinalis flavonoids as a new natural food antioxidant in food industry.

关 键 词：山茱萸 黄酮 微胶囊 制备 贮存稳定性 

分 类 号：TS202.1[轻工技术与工程—食品科学]