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鱼油的微胶囊化及其影响因素
Microencapsulation of fish oil and its impact factors
  
DOI：
中文关键词:  鱼油  微胶囊  微胶囊化方法  喷雾干燥  影响因素
英文关键词:fish oil  microcapsule  microencapsulation method  spray drying  impact factor
基金项目:
Author NameAffiliation
LI Junjie  
XIONG Shanbai  
LIU Ru  
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中文摘要:
      鱼油微胶囊化不仅可实现鱼油的均匀分散，避免其氧化，而且还可掩盖鱼腥味，提高消化吸收率，扩大其应用范围。阐述了鱼油微胶囊化的发展现状及适用于鱼油的微胶囊化方法，包括喷雾干燥法、复合凝聚法、分子包埋法、冷冻干燥法、锐孔凝固浴法及脂质体包埋法。重点归纳了影响喷雾干燥法制备鱼油微胶囊包埋率的因素，包括壁材的物理化学特性、固形物浓度、乳化方式和乳化条件（温度、压力、次数）及喷雾干燥条件（进出风温度）。最后对鱼油微胶囊化的发展方向进行了展望。
英文摘要:
      Microencapsulation of fish oil can not only realize the uniform dispersion and prevention of oxidation of fish oil, but also conceal fishy odor, improve digestibility and expand the scope of application. The development status of microencapsulation of fish oil and microencapsulation methods suitable for fish oil were introduced, including spray drying method, complex coacervation method, molecular inclusion method, freeze drying method, tiny hole and solidifying bath method and liposome embedding method. The impact factors of spray drying preparation of fish oil microcapsule on embedding rate were mainly introduced, including physical and chemical properties of wall material, solid concentration, emulsification method and emulsification conditions （temperature, pressure, frequency） and spray drying conditions （inlet and outlet air temperatures）. The development direction of microencapsulation of fish oil was prospected.
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