摘要
采用乳化包埋法制备大蒜精油微胶囊,以筛选大蒜精油微胶囊化壁材。并采用L9(34)正交试验设计对影响大蒜精油微胶囊包埋效果的主要因素进行优化。结果表明:壁材中大豆分离蛋白与麦芽糊精最佳配比1∶2,黄原胶占固形物含量0.3%,芯材与壁材适宜比例1.0∶2.5,乳化剂用量为总料液0.4%、固形物含量20%时,大蒜精油微胶囊包埋效果最佳,包埋率、产率分别可达81.77%、73.40%。
The wall materials of garlic essential oil microencapsulation were selected using emulsified embedding method, and various factors affecting the microencapsulation of garlic essential oil were optimized by L9 （34） orthogonal experiment design in the current work. The results showed that soy protein isolate （SPI） and maltodextrin （MD） were better compound materials. The best ratio of SPI to MD was 1 ： 2, and that of core to wall was 1.0： 2.5. The optimal content of emulsifier and solid substance were 0.4% and 20% , respectively. Based on the optimized conditions, the microencapsulating efficiency and yield of garlic essential oil were around 81.77% and 73.4% , respectively.
出处
《山地农业生物学报》
2011年第6期523-529,共7页
Journal of Mountain Agriculture and Biology
基金
贵州大学大学生创新性实验计划项目[贵大创字(20)号]
关键词
大蒜精油
微胶囊
壁材
garlic oil
Microencapsulation
wall-material
作者简介
屈小媛（1986-），女，硕士研究生，研究方向：食品营养与安全。E-mail：quxiaoyuan12345@163．com
通讯作者：罗爱平，女，教授，硕士生导师。研究方向：畜产品加工与开发。E-mail：LuoaipingS8@126．com
