热诱导法制备番茄红素纳米胶囊及其稳定性分析  

Preparation of lycopene nanocapsules by thermal induction method and analysis of its stability

作　　者：肖骏 张紫阳 骆霜霜 柴燃 常世敏 齐立军 XIAO Jun;ZHANG Zi-yang;LUO Shuang-shuang;CHAI Ran;CHANG Shi-min;QI Li-jun(College of Life Sciences and Food Engineering,Hebei University of Engineering,Handan 056038,Hebei,China;Key Laboratory of Development of Natural Products and Functional Foods,Handan 056038,Hebei,China;Chenguang Biotech Group Co.,Ltd.,Handan 057250,Hebei,China;Hebei Province Nature Pigment Technology Innovation Center,Handan 057250,Hebei,China)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056038 [2]邯郸市天然产物与功能食品开发重点实验室,河北邯郸056038 [3]晨光生物科技集团股份有限公司,河北邯郸057250 [4]河北省天然色素技术创新中心,河北邯郸057250

出　　处：《粮食与油脂》2025年第3期109-116,共8页Cereals & Oils

基　　金：河北省自然科学基金资助项目(C2024402003)。

摘　　要：以番茄红素粗乳液为芯材,海藻酸钠(SA)和大豆分离蛋白(SPI)为壁材,采用热诱导法制备番茄红素纳米胶囊,优化其制备工艺,并对纳米胶囊的稳定性进行研究。结果表明:番茄红素纳米胶囊的最佳制备工艺为SPI∶SA质量比40∶1、芯壁材质量比1∶12.3、盐离子浓度0 mmol/L、pH 8、热诱导温度95℃、热诱导时间11 min。在此条件下番茄红素纳米胶囊的包埋率为89.93%,粒径为150.9 nm,多分散性指数(PDI)为0.280。稳定性研究结果表明,纳米胶囊结构可以有效保护番茄红素抵抗温度、光照以及长期贮藏的影响,提高番茄红素在素肉肠中的着色效果,明显提高番茄红素的稳定性。Using lycopene crude emulsion as core material,sodium alginate(SA)and soy protein isolate(SPI)as wall material,lycopene nanocapsules were prepared by thermal induction method.The preparation process was optimized,and the stability of the nanocapsules was studied.The results showed that the optimal preparation process of lycopene nanocapsules were mass ratio of SPI to SA 40∶1,mass ratio of core material to wall material 1∶12.3,salt ion concentration 0 mmol/L,pH 8,thermal induction temperature 95℃,thermal induction time 11 min.Under these conditions,embedding rate of lycopene nanocapsules was 89.93%,particle size was 150.9 nm,and polydispersity index(PDI)was 0.280.The stability study results showed that nanocapsule structure could effectively protect lycopene against the influence of temperature,light,and long-term storage,improved the coloring effect of lycopene in vegetarian sausages,and significantly enhance the stability of lycopene.

关 键 词：番茄红素 热诱导法 纳米胶囊 大豆分离蛋白 海藻酸钠 

分 类 号：TS201.1[轻工技术与工程—食品科学]