摘要
微胶囊化包埋可减缓虾青素的氧化速度。以羟丙基-β-环糊精(hydroxypropyl-β-cyclodextrin,HP-β-CD)、麦芽糊精为壁材,采用喷雾干燥法制备虾青素微胶囊。在单因素试验的基础上,以虾青素微胶囊包埋率为响应值,以壁材比例、壁材质量浓度、蔗糖酯添加质量分数3个因素为响应因子,利用响应面法建立了二次回归实际方程模型,获得了制备虾青素微胶囊的最佳工艺条件为:m(HP-β-CD)∶m(麦芽糊精)=2.9∶1,壁材质量浓度0.21 g/mL,蔗糖酯添加质量分数2%,虾青素添加质量分数4%,喷雾进风温度170℃。按此最佳工艺条件制备的虾青素微胶囊包埋率达95.31%。
Microencapsulation is an effective method to protect the stability of astaxanthin from environmental factors. Astaxanthin was microencapsulated by spray drying method using hydroxypropyl-β-cyclodextrin(HP-β-CD) and maltodextrin as wall materials. Based on single factor experiments, the microencapsulation conditions were optimized using response surface methodology. A mathematical regression model was established for predicting the microencapsulation efficiency of astaxanthin at different levels of proportion of HP-β-CD to maltodextrin, wall material concentration and sucrose ester concentration. The optimal microencapsulation conditions were determined as follows: a ratio of HP-β-CD to maltodextrin of 2.9:1, 0.21 g/mL wall materials, 2% sucrose ester, 4% astaxanthin, and a spray air inlet temperature of 170 ℃. Under the optimized conditions, the microencapsulation efficiency was 95.31%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第12期53-59,共7页
Food Science
基金
福建省属公益类科研院所基本科研专项(2012R1101-4)
关键词
虾青素
微胶囊化
响应面法
astaxanthin
microencapsulation
response surface methodology
