小米多酚微胶囊的制备及其稳定性  

Preparation and Stability of Millet Polyphenol Microcapsules

作　　者：薛娅婧 卢智[2] 石宏宇 朱俊玲[1,3] XUE Yajing;LU Zhi;SHI Hongyu;ZHU Junling(College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,Shanxi,China;Changzhi Vocational and Technical College,Changzhi 046000,Shanxi,China;Shanxi Province Key Laboratory Cultivation Base of Minor Crops Nutrition and Healthy Food Development,Taigu 030801,Shanxi,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]长治职业技术学院,山西长治046000 [3]杂粮营养健康食品研究与应用厅市共建山西省重点实验室培育基地,山西太谷030801

出　　处：《食品研究与开发》2025年第8期168-174,共7页Food Research and Development

基　　金：长治职业技术学院教科研项目(czy2023ky016);山西农业大学横向科技项目(2022HX016、2023HX038)。

摘　　要：为改善小米多酚类物质的稳定性,该研究以海藻酸钠和壳聚糖作为基材,用复凝聚法制备小米多酚微胶囊,采用正交试验优化制备工艺,并对制备的微胶囊进行稳定性及抑菌性研究。结果表明:在海藻酸钠2.0%,壳聚糖2.0%,小米多酚0.2%,氯化钙3.0%,包埋时间40 min条件下,微胶囊包埋率高达(90.34±0.94)%,与未包埋的小米多酚相比,在相同的温度、pH值、光照、氧化剂和还原剂条件下,包埋后的多酚具有更高的保存率,并且包埋之后的小米多酚具有良好的抑菌性能。微胶囊技术可以有效提高小米多酚的稳定性,可以作为改善小米多酚加工稳定性的有效途径。With the aim of improving the stability of millet polyphenols,the complex coacervation method was employed to prepare millet polyphenol microcapsules with sodium alginate and chitosan as wall materials.The preparation conditions were optimized with an orthogonal array,and the stability and antibacterial performance of the prepared microcapsules were studied.The results showed that under the conditions of 2.0%sodium algi⁃nate,2.0%chitosan,0.2%millet polyphenol,3.0%calcium chloride,and embedding time of 40 min,the em⁃bedding rate of microcapsules was as high as(90.34±0.94)%.Compared with unembedded millet polyphenol,the millet polyphenol microcapsules showcased increased polyphenol retention rate under the same tempera⁃ture,pH,light,oxidant,and reducing agent.Moreover,the embedded millet polyphenols had good antibacterial performance.Microencapsulation can effectively improve the stability of millet polyphenols,serving as an effec⁃tive way to improve the processing stability of millet polyphenols.

关 键 词：小米多酚 微胶囊 工艺优化 稳定性 抑菌作用 

分 类 号：TS201.2[轻工技术与工程—食品科学]