摘要
建立喷雾干燥法制备黑果枸杞花色苷微胶囊的方法,考察微囊化前后花色苷的稳定性。通过单因素试验,考察壁材中阿拉伯树胶质量分数、β-环糊精质量分数、芯壁比、进料流速、进风口温度、总固形物含量对黑果枸杞花色苷包埋效率的影响,采用Box-Behnken试验设计和响应面分析优化黑果枸杞花色苷微胶囊的包埋工艺。结果表明,黑果枸杞花色苷微胶囊的最佳制备工艺为:进料转速2 000 r/min、乳化时间10 min、出风口温度80℃、阿拉伯树胶质量分数1%、β-环糊精质量分数50%、进料流速330 mL/h的恒定条件下,选择芯壁比1:2.5(g/g)、进风口温度160℃、总固形物含量22%。黑果枸杞微胶囊包埋效率平均值可达91.01%。黑果枸杞花色苷微胶囊为类似圆球状的、平均粒径(9.16±1.02)μm的玫红色粉末,受光照、空气及温度的影响,明显比微胶囊化前稳定。
The preparation of microencapsulated anthocyanins fromLycium ruthenicum Murr. using spray drying was investigated and the stability of the native and microencapsulated anthocyanins was evaluated. Single factor experiments were used to examine the influence of proportions of arabic gum and β-cyclodextrin to coating wall, core-to-wall ratio, feed flow rate, inlet air temperature, and total solids content on microencapsulation efficiency. The selected key parameters were optimized using response surface methodology with Box-Behnken experimental design. The results showed that the optimal process parameters were as follows： rotary speed of 2 000 r/min, emulsification time of 10 min, outlet air temperature of 80 ℃, 1% arabic gum and 50% β-cyclodextrin in the coating wall, feed flow rate of 330 mL/h, core-to-wall ratio of 1：2.5（g/g）, inlet air temperature of 160 ℃, and total solids content of 22%. Under these conditions, the microencapsulation efficiency was 91.01%. The anthocyanins microcapsules were rose-red powder with a cylinder-like shape, having average particle size of（9.16 ± 1.02） μm. The microcapsules were more stable than the native anthocyanins when exposed to light, air and temperature.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第10期82-87,共6页
Food Science
基金
浙江大学馥莉食品研究院基金项目(KY201404)
新疆生产建设兵团高新技术研究发展计划项目(2007GX20)
塔里木大学校长基金重点项目(TDZKZD05002)
关键词
黑果枸杞
花色苷
微胶囊
喷雾干燥
响应面法
Lycium ruthenicum Murr.
anthocyanins
microencapsulation
spray drying
response surface methodology
