作　　者： (郭阳）; (包怡红）; (赵楠）;

机构地区： 东北林业大学林学院,黑龙江哈尔滨150040

出　　处： 《食品科学》 2017年第18期229-236,共8页

摘　　要： 以明胶与阿拉伯胶为壁材,采用复凝聚法包埋松籽油制备松籽油微胶囊。考察壁材比(明胶与阿拉伯胶体积比)、芯壁比、壁材质量分数、复凝聚时间对微胶囊包埋率的影响,通过正交试验优化微胶囊制备工艺,并对制备的微胶囊理化特性及氧化稳定性进行分析。结果表明松籽油微胶囊制备的优化工艺条件为壁材比2∶1、芯壁比2∶3、壁材质量分数2%、复凝聚时间50 min,在此条件下微胶囊包埋率达到87.23%。制备的松籽油微胶囊含水率为5.1%,溶解度为98.09%,具有较好的溶解性;通过傅里叶转换红外光谱及扫描电子显微镜分析证明了微胶囊的形成;差示扫描量热分析结果显示,微胶囊热溶解温度较高,在室温下热稳定性良好。包埋后的松籽油经加速贮藏实验表明微胶囊化可以提高松籽油的氧化稳定性,延长松籽油贮藏期。 Pine nut oil microcapsules were successfully prepared using gelatin and arabic gum as wall materials by complex coacervation method.The influences of the ratio of gelatin to arabic gum(V/V),the mass ratio of core to wall material,the mass fraction of wall materials,and agglomeration time on microencapsulation efficiency were determined.These processing parameters were optimized using orthogonal array design.Meanwhile,the physicochemical properties of the microcapsules were evaluated and the effect of temperature on their oxidative stability was also analyzed.The highest microencapsulation efficiency of87.23%was achieved under the optimized conditions:gelatin/arabic gum ratio2:1,core/wall ratio2:3,mass fraction of wall materials2%,and agglomeration time50min.The moisture content and solubility of pine nut oil microcapsules was5.1%and98.09%,respectively.The interaction between gelatin and arabic gum was analyzed by Fourier transform infrared(FTIR)spectroscopy,and field emission scanning electron microscopy(FESEM).DSC analysis indicated that complete structure of microcapsules could exist stably at room temperature.The oxidative stability of encapsulated pine nut oil revealed that microencapsulation could enhance the storage stability,prolong the storage period of pine nut oil.

关 键 词： 复凝聚法 松籽油 微胶囊 氧化稳定性