作　　者： ; ;

机构地区： 广东海洋大学

出　　处： 《现代食品科技》 2006年第4期179-180,182,共3页

摘　　要： 目的探讨包结络合法制备薏苡仁酯微胶囊化的工艺条件,得出包埋率高、感官质量好的薏苡仁酯微胶囊产品。方法先以丙酮为溶剂提取薏苡仁酯,再以β-环糊精为壁材,包结络法进行微胶囊化。结果用3.5倍的丙酮浸提三次,每次8h,几乎能萃取出薏苡仁中全部的薏苡仁酯;正交实验得出微胶囊化最佳工艺条件:β-环糊精(壁材)初始溶液的质量浓度为100g/L,薏苡仁酯(芯材)与β-环糊精(壁材)的质量之比为0.2:1,搅拌速度为1200r/min。根据此工艺条件制备的微胶囊产品干燥后测定薏苡仁酯的包埋率为64.6%,包埋效果一般。 The Microencapsulating technology of coixendide with β-cyclodextrint was studied. The extraction methods of coixendide from coix were as follows： the coixendide was extracted by acetone from coix and then β-cyclodextrin was selected as wall-material to microencapsulate coixendide. The Results showed using 3.5 times acetone to extract coixendide for 8h and 3 times can extract all the coixendide from the coix. The best orthogonal technologies were as follows： the concentration of β-cyclodextrin was 100g/L; the ratio of coixendide to β-cyclodextrin was 0.2：1, and the rate of mixture was 1200 r/min. The retention ratio of dry microcapsule coixendide was 64.6%.

关 键 词： 薏苡仁酯 包结络合法 微胶囊

领　　域： [轻工技术与工程]