双剪切复乳化喷雾干燥精氨酸微胶囊制备与性能评价  

Property Evaluation of Arginine Microcapsules Prepared by Double Shearing,Double Emulsification,and Spray Drying

作　　者：张家乐 刘小如[1] 王锦红[2] 邓泽元[1] 王远义 钟瑞敏 ZHANG Jiale;LIUXiaoru;WANG Jinhong;DENG Zeyuan;WANG Yuanyi;ZHONG Ruimin(National Key Laboratory of Food Science and Resource Exploration,Nanchang University,Nanchang 330001,China;Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region,Shaoguan University,Shaoguan 512005,China;BOSSD(Guangdong)Medical Food Co.Ltd.,Shaoguan 512048,China)

机构地区：[1]南昌大学食品科学与资源挖掘全国重点实验室,江西南昌330001 [2]韶关学院广东省粤北食药资源利用与保护重点实验室,广东韶关512005 [3]邦世迪(广东)医用食品股份有限公司,广东韶关512048

出　　处：《现代食品科技》2024年第8期89-97,共9页Modern Food Science and Technology

基　　金：韶关学院新兴产业研究院校企合作项目(2021-ZD0003)。

摘　　要：精氨酸是医药、特医食品和饲料行业广泛应用的组成分或营养添加剂。该文采用二次剪切复乳化形成精氨酸微胶囊乳液,通过喷雾干燥制备固体微胶囊。通过光学显微镜、电镜、质谱成像、电子鼻、电子舌、热重分析、体外模拟消化等系列表征和检测方法,系统分析了精氨酸微胶囊的形态、性状和消化特性,并通过稳定性试验测试了其贮藏稳定性。研究结果表明双剪切乳化可形成稳定的W/O/W型精氨酸微胶囊乳液,喷雾干燥制备的微胶囊为圆球形,平均粒径41.36μm,精氨酸负载量12.16 wt.%,主要分布于胶囊内部,包埋率为95.51%;外层水溶性壁材对精氨酸的氨味和苦涩味具有良好的掩味效果,且在模拟胃液30 min消化中较易崩解,使精氨酸缓释率达到93.14%;精氨酸微胶囊具有良好的稳定性,在室温条件下贮藏90 d精氨酸保留率达到93.82%。该研究可为精氨酸微胶囊在实际的商业应用提供理论依据。Arginine is widely utilized as a component or nutritional additive in the pharmaceutical,medical food,and feed industries.In this paper,a microcapsule arginine emulsion was prepared by double shearing and double emulsification,whereas solid microcapsules were prepared by spray drying.The morphology,physicochemical properties,and digestion characteristics of the arginine microcapsules were systematically analyzed through a series of characterization and detection methods such as optical microscopy,electron microscopy,mass spectrometry imaging,electronic nose,electronic tongue, thermogravimetric analysis, and in vitro simulated digestion. The storage stability was investigated through a series of stability tests. The results showed that the double shearing emulsification can form a stable W/O/W microcapsule arginine emulsion. The microcapsule prepared by spray drying was round and spherical, with an average particle size of 41.36 μm, and the loading amount of arginine was 12.16 wt.%. The content was mainly distributed inside the capsule, and the encapsulation rate was 95.51%. The outer water-soluble wall material exhibited good taste masking effects on the ammoniacal odor and bitterness of arginine. Additionally, a higher propensity for disintegration was observed during 30-minute simulated gastric digestion. A sustained release rate of 93.14% for arginine was observed. Moreover, arginine microcapsules had good stability, with an arginine retention rate of 93.82% after 90 days of storage at room temperature. This study may provide a theoretical basis for the commercial application of arginine microcapsules in practice.

关 键 词：精氨酸 复乳化微胶囊 掩味效果 缓释 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]