粮油食品科技

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复凝聚法制备罂粟籽油微囊及其稳定性研究
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Preparation of poppy-seed oil microcapsules by complex coacervation and study on stability
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    摘要:

    为了提高罂粟籽油的稳定性,通过复凝聚法制备罂粟籽油微囊。以阿拉伯胶和明胶为壁材,通过微囊化技术、喷雾干燥得到微囊。正交优化确定最佳配方,并考察芯壁比(罂粟籽油∶阿拉伯胶/明胶)对微囊包封率、载药量的影响。结果表明,罂粟籽油微囊制备的最佳条件为:壁材浓度为2.0%,芯壁比1∶3,pH 4.2,乳化剂浓度1.5%,此时包封率为76.9%。包封后罂粟籽油的氧化实验表明微囊可提高其存储稳定性。复凝聚法制备罂粟籽油微囊的工艺简单,产品稳定性好,在食品工业中具有较好的应用前景。

    Abstract:

    The study is aimed to enhance the stability of poppy-seed oil by microencapsulation technology.Poppy-seed oil microcapsules were successfully prepared using arabic gum and gelatin as wall materials by complex coacervation and spray drying.The optimal formulation was determined by orthogonal test.The core/wall ratio(or different mass ratios of oil to arabic gum/gelatin)on the property of poppy-seed oil microcapsules were evaluated.The optimum preparation conditions of poppy-seed oil microcapsules were achieved when the wall material concentration was 2.0%,core/wall ratio 1∶3,pH 4.2,emulsifier concentration was 1.5%.The encapsulation efficiency was 76.9% at these conditions..The oxidation of encapsulated poppy-seed oil revealed that microcapsules can enhance the storage stability.The preparation of poppy-seed oil microcapsules by complex coacervation is simple,and the stability of poppy-seed oil is improved obviously.This methord has a good application prospect in food industry.

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王洪光,陈颜婷.复凝聚法制备罂粟籽油微囊及其稳定性研究[J].粮油食品科技,2016,24(1):34-36.

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  • 在线发布日期: 2016-02-04
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