摘要
为研究脂溶性迷迭香提取物微胶囊的制备工艺,利用分子包埋法,以羟丙基-β-环糊精(hydroxypropyl-β-cyclodextrin,HP-β-CD)为壁材,脂溶性迷迭香提取物为芯材,考察芯壁比、振荡时间及振荡温度对微胶囊包埋率的影响。结果表明,当脂溶性迷迭香提取物与HP-β-CD比例1:13,振荡时间60 min,振荡温度50℃时,包埋率最大,为97.48%,微胶囊的载物量为7.5%。脂溶性迷迭香提取物微胶囊的抗氧化能力显著优脂溶性迷迭香提取物(P<0.05)。正交试验得到的最佳工艺参数具有包埋率高、缓释性能好的优点,为天然抗氧化物的微胶囊化提供依据。
To study the preparation technology of fat-soluble rosemary extract microcapsules,the effects of core wall ratio,oscillation time and oscillation temperature on the embedding rate of microcapsules were investigated by using hydroxypropyl-β-ring paste(HP-β-CD) as wall material and fat-soluble rosemary extract as core material by molecular embedding method.The results showed that the maximum embedding rate was 97.48%,and the microcapsule load was 7.5%,when the ratio of fat-soluble rosemary extract and HP-β-CD was 1︰13,the oscillation time was 60 min,and the oscillation temperature was 50 ℃.The antioxidant capacity of fat-soluble rosemary extract microcapsules was significantly higher than that of fat-soluble rosemary extract(P<0.05).The microcapsule had a load capacity of 7.5%.The optimum process parameters obtained by orthogonal test had the advantages of high embedding rate and good slow-release performance,which provided a basis for the microencapsulation of natural antioxidants.
作者
邵爽
颜硕
李朝杰
鲍小根
张秀苹
谷大海
SHAO Shuang;YAN Shuo;LI Chaojie;BAO Xiaogen;ZHANG Xiuping;GU Dahai(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650000;Shandong Juhong Biotechnology Research Institute Co.,Ltd.,Weihai 264200;Xundian Yitai Food Co.,Ltd.,Kunming 650000)
出处
《食品工业》
CAS
2024年第3期68-73,共6页
The Food Industry
作者简介
通信作者:谷大海。
