摘要
以辛烯基琥珀酸淀粉钠为微囊壁材制备维生素B_(12)固体微囊粉,通过单因素试验优化制备条件,并通过储藏实验探究维生素B_(12)固体微囊粉的稳定性。结果显示,维生素B_(12)微囊粉的最佳制备条件为辛烯基琥珀酸淀粉钠占比80%、壁材溶液pH值5~6、剪切时间11 min、均质压力30 MPa,此条件下制得的1%维生素B_(12)微囊粉有效成分含量保持在0.97%以上。在储藏的6个月内,维生素B_(12)含量无显著变化,说明维生素B_(12)微囊粉具有良好的稳定性。
The vitamin B_(12)microcapsule powder was constructed with sodium starch octenyl succinate as wall material,the preparation conditions were optimized by single factor test,and the stability of vitamin B_(12)solid microcapsule powder was investigated by storage experiment.The results showed that the optimal conditions for the preparation of vitamin B_(12)microcapsule powder were 80%sodium starch octenyl succinate,pH 5~6 of the wall solution,shear time of 11 min,homogenization pressure of 30 MPa,and the content of the active ingredients of the 1%vitamin B_(12)microcapsule powder was maintained at more than 0.97%under these conditions.There was no significant change in the vitamin B_(12)content during 6 months of storage,indicating that the vitamin B_(12)microencapsulated powder has good stability.
作者
陈礼宝
张要华
赵晨宇
刘风莉
赵锦慧
CHEN Libao;ZHANG Yaohua;ZHAO Chenyu;LIU Fengli;ZHAO Jinhui(Zhengzhou Ruipu Biotechnology Co.,Ltd.,Zhengzhou 450001,China)
出处
《现代食品》
2024年第11期75-80,共6页
Modern Food
作者简介
陈礼宝(1969-),男,本科,工程师,研究方向为食品添加剂的研发与应用;通信作者:刘风莉(1992-),女,硕士,研究方向为食品添加剂的研发与应用。E-mail:yanfa@ruipu.com。
