摘要
目的优化微囊化保健食品的破壁技术并测定水溶性维生素含量。方法采用正交设计分别优化超声波破壁法、匀浆搅拌破壁法、酶解破壁法和微波破壁法4种破壁技术的提取工艺,破壁后用超高效液相色谱测定维生素B1、B2、B6、B9、VC5种水溶性维生素的含量。结果 4种破壁技术的最佳条件分别为：超声破壁法,功率90 W、温度65℃和时间20 min;匀浆搅拌破壁法,转速550 r/min、温度60℃和时间30 min;酶解破壁法,加酶量（木瓜蛋白酶：淀粉酶：酸性脂肪酶=100：200：200 U/g样品）、温度45℃,pH 6.80和时间6 h;微波破壁法,两个阶段程序升温分别为室温-50℃,50℃-80℃。4种破壁法处理后的水溶性维生素含量差异不显著。结论 4种破壁技术都可用于微囊化保健食品的水溶性维生素含量的测定。
Objective To optimize the wall-broken techniques of micro-encapsulation healthy foods and determine the content of water-soluble vitamins.Methods Four kinds of wall-broken techniques including ultrasound,homogenisation,enzymatic and microwave were optimized by orthogonal experiment,and 5 kinds of water-soluble vitamins such as B1,B2,B6,B9,VC were detected by ultra performance liquid chromatography（UPLC）.Results The optimum conditions of 4 wall-broken methods were as follow：ultrasound technology：the power of 90 W,temperature of 65 ℃,time of 20 min;homogenisation：speed of 550 r/min,temperature of 60 ℃,time of 30 min;enzymatic method：enzyme amount（papain：amylase：acid lipase = 100：200：200 U/each sample）,temperature of 45 ℃,pH 6.80,time of 6 h;microwave technology：2 heating stages of room temperature-50 ℃,50 ℃-80 ℃.The statistical analysis showed the vitamin content of each technique was non-significant..Conclusion All of 4 kinds of wall-broken methods can be used to detect the water-soluble vitamins in micro-encapsulation healthy foods.
出处
《食品安全质量检测学报》
CAS
2016年第10期4210-4215,共6页
Journal of Food Safety and Quality
关键词
微囊化
破壁技术
保健食品
水溶性维生素
超高效液相色谱法
micro-encapsulation
wall-broken technology
health food
water-soluble vitamins
ultra-high performance liquid chromatography
