大豆油体包埋韭菜籽油微胶囊工艺优化及其稳定性评价  

Optimization of Microencapsulation Technology of Chinese Leek Seed Oil by Soybean Oil Body and Evaluation of Its Stability

作　　者：尹国友 杨卓凡 曾姣 张莹莹 孙婕 王召 YIN Guoyou;YANG Zhuofan;ZENG Jiao;ZHANG Yingying;SUN Jie;WANG Zhao(College of Life Science and Engineering,Henan University of Urban Construction,Pingdingshan 467036,China;Pingdingshan Pingfeng Seed Co.,Ltd.,Pingdingshan 467001,China)

机构地区：[1]河南城建学院生命科学与工程学院,河南平顶山467036 [2]平顶山市平丰种业有限责任公司,河南平顶山467001

出　　处：《食品科技》2024年第11期267-275,共9页Food Science and Technology

基　　金：河南省重点研发与推广专项(科技攻关)项目(232102110087);平顶山市科技创新杰出人才计划项目(2017010(10.4));与平顶山市平丰种业有限责任公司校企合作项目(CY-PF2021HZ-1)。

摘　　要：分别用海藻酸钠、明胶、黄原胶、果胶、辛烯基琥珀酸淀粉钠、阿拉伯胶与大豆油体组成复合壁材,以韭菜籽油为芯材,采用真空冷冻干燥技术制备韭菜籽油微胶囊,并以包埋率为指标筛选出最佳壁材组合。在单因素实验基础上,结合正交实验进行韭菜籽油微胶囊的工艺优化,以确定最佳工艺参数。进一步考察了韭菜籽油微胶囊的微观形貌、热稳定性以及缓释性能。结果表明,最佳壁材组合为大豆油体-明胶,最佳工艺参数为壁材浓度2.0%、壁芯比2:1g/g、乳化时间6 min、复合壁材比(大豆油体:明胶)1:1g/g,在此条件下制备的韭菜籽油微胶囊包埋率可达到75.81%。扫描电镜和红外光谱分析结果显示,韭菜籽油微胶囊呈不规则、无定形状。热重分析表明,通过包埋显著提高了韭菜籽油的热稳定性。随着贮藏时间的延长,韭菜籽油微胶囊的释放率均低于韭菜籽油。因此,通过微胶囊化能有效减缓韭菜籽油的释放速率,降低其氧化程度。该研究为韭菜籽油和大豆油体的应用拓宽了道路。Composite wall materials were prepared using sodium alginate(SA),gelatin(G),xanthan gum(XG),pectin(P),sodium starch octenyl succinate(SSOS),and Arabic gum(AG)combined with soybean oil bodies(SOB),with Chinese leek seed oil as the core material.Vacuum freeze-drying technology was employed to produce Chinese leek seed oil microcapsules.The embedding rate was used as an index to select the optimal wall material combination.Based on single-factor experiments,orthogonal experiments were conducted to optimize the microencapsulation process of Chinese leek seed oil and determine the optimal process parameters.The microstructure,thermal stability,and slow-release performance of the Chinese leek seed oil microcapsules were further investigated.The results showed that the optimal wall material combination was soybean oil bodies and gelatin,and the optimal process parameters were:wall material concentration of 2.0%,wall-to-core ratio of 2:1 g/g,emulsification time of 6 minutes,and composite wall material ratio(soybean oil bodies:gelatin)of 1:1 g/g.Under these conditions,the embedding rate of the microcapsules reached 75.81%.Scanning electron microscopy and infrared spectroscopy analyses revealed that the microcapsules had an irregular and amorphous structure.Thermogravimetric analysis demonstrated that encapsulation significantly improved the thermal stability of Chinese leek seed oil.Over time,the release rate of the microcapsules was consistently lower than that of the oil itself,indicating that microencapsulation effectively slowed the release rate and reduced the degree of oxidation of Chinese leek seed oil.This study broadened the application prospects for Chinese leek seed oil and soybean oil bodies.

关 键 词：大豆油体 韭菜籽油 微胶囊 真空冷冻干燥 工艺优化 稳定性评价 

分 类 号：TS202.3[轻工技术与工程—食品科学]