| 王金华1,2，杨金香1，平洪睿1，赵珊2，刘雯玄1，钟照雪1，刘雨薇1，古芳1.不同干燥方式对山桐子油微胶囊理化性质
及消化性的影响[J].中国油脂,2025,50(11):.[WANG Jinhua1,2, YANG Jinxiang1, PING Hongrui1, ZHAO Shan2,
LIU Wenxuan1 , ZHONG Zhaoxue1, LIU Yuwei1, GU Fang1.Effect of drying methods on the physicochemical properties and digestibility of microcapsules of Idesia polycarpa Maxim oil[J].China Oils and Fats,2025,50(11):.] |
| 不同干燥方式对山桐子油微胶囊理化性质
及消化性的影响 |
| Effect of drying methods on the physicochemical properties and digestibility of microcapsules of Idesia polycarpa Maxim oil |
|
出版日期：2025-11-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240382 |
| 中文关键词: 山桐子油 微胶囊 干燥技术 茶多酚 体外模拟消化 抗氧化性 |
| 英文关键词:Idesia polycarpa Maxim oil microcapsules drying technology tea polyphenols in vitro digestive simulation antioxidant activity |
| 基金项目:黔科合重大专项字〔2024〕025；贵州省林业局科技项目(GZ-LFGS-HZ-135-015)；贵阳学院硕士研究生科研创新计划项目（GYU-YJS〔2022〕-52） |
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| Author Name | Affiliation | | WANG Jinhua1,2, YANG Jinxiang1, PING Hongrui1, ZHAO Shan2,
LIU Wenxuan1 , ZHONG Zhaoxue1, LIU Yuwei1, GU Fang1 | 1.College of Food Science and Engineering, Guiyang University,Guiyang 550005,China
2.National Forestry Grassland Idesia polycarpa Maxim Processing and Comprehensive
Utilization Engineering Technology Research Center,Guiyang 550005,China |
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| 中文摘要: |
| 旨在推动山桐子油的深加工及其相关产业的发展，对比分析了两种干燥方式(真空冷冻干燥与喷雾干燥)及茶多酚的添加对山桐子油微胶囊理化指标、微观形态、抗氧化性、贮藏稳定性的影响，并对添加茶多酚的山桐子油微胶囊进行体外模拟消化实验，探究其在消化系统中的释放特性。结果表明：添加茶多酚对山桐子油微胶囊的理化指标和微观结构影响不大，但能显著提高山桐子油微胶囊的抗氧化性并延长其货架期；喷雾干燥制备的山桐子油微胶囊（SD和SDT）的包埋率优于真空冷冻干燥制备的微胶囊（FD和FDT）；FD和FDT具有较低的水分含量和较小的粒径，SD和SDT粒径较大、微粒分布不均，但堆积密度和紧实密度较高；微胶囊化处理显著提高了山桐子油的贮藏稳定性，FD、FDT、SD、SDT分别将山桐子油货架期延长了68、85、57、78 d；FDT、SDT在体外模拟消化过程中具有较好的缓释特性，最终游离脂肪酸的释放率分别达85.68%、78.05%。综上，喷雾干燥技术适合于大规模生产具有较高包埋率的山桐子油微胶囊，而真空冷冻干燥技术则更适用于制备具有优异抗氧化性、贮藏稳定性和营养释放性能的微胶囊。 |
| 英文摘要: |
| To promote the deep processing of Idesia polycarpa Maxim oil and the development of its related industries, the effects of two drying methods (vacuum freeze-drying and spray-drying ) and tea polyphenols addition on the physicochemical indexes, microstructure, antioxidant activity, and storage stability of microencapsulated Idesia polycarpa Maxim oil were evaluated. Additionally, microcapsules containing tea polyphenols were analyzed via in vitro simulated digestion to investigate their release characteristics in the digestive system. The results showed that the addition of tea polyphenols had little effect on the physicochemical indexes and microstructure of the microcapsules of Idesia polycarpa Maxim oil, but significantly improved the antioxidant activity of the microcapsules of Idesia polycarpa Maxim oil and prolonged their shelf-life. The embedding rate of the microcapsules of Idesia polycarpa Maxim oil prepared by spray-drying method (SD and SDT) was better than that of the microcapsules prepared by vacuum freeze-drying method (FD and FDT). The FD and FDT had a lower moisture content and smaller particle size, while the SD and SDT had a larger particle size, and the particle distribution was uneven, but the packing density and compact density were higher. Microencapsulation significantly enhanced the storage stability of Idesia polycarpa Maxim oil, increasing its shelf-life by 68 days (FD), 85 days (FDT), 57 days (SD), and 78 days (SDT). In vitro digestion assays revealed that FDT and SDT possessed superior slow-release properties, with final free fatty acid release rates of 85.68% and 78.05%, respectively. In conclusion, spray-drying is recommended for large-scale production of the microcapsules of Idesia polycarpa Maxim oil with high embedding rate, whereas vacuum freeze-drying is preferred for microcapsules requiring superior antioxidant activity, storage stability, and nutrient release properties. |
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