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| 牡丹籽油微胶囊的释放动力学和氧化稳定性研究 |
| Release kinetics and oxidation stability of peony seed oil microcapsule |
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| DOI： |
| 中文关键词: 牡丹籽油 微胶囊 释放动力学 氧化稳定性 |
| 英文关键词:peony seed oil microcapsule release kinetics oxidation stability |
| 基金项目: |
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| 中文摘要: |
| 为深入了解微胶囊化技术对牡丹籽油储藏稳定性和货架期的影响，采用Avrami’s公式分析牡丹籽油微胶囊的油保留率，考察牡丹籽油微胶囊在储藏期间的释放动力学；通过监测过氧化值（POV）的变化，对牡丹籽油微胶囊进行氧化动力学研究。结果表明：牡丹籽油微胶囊的释放反应介于扩散限制动力学和一级释放动力学之间；经过微胶囊化，牡丹籽油的POV上升速率降低，25℃储藏条件下货架期显著延长，45℃储藏条件下仍然可保持较高不饱和脂肪酸含量。研究表明微胶囊化可有效降低牡丹籽油的氧化速度，提高牡丹籽油的储藏稳定性，延长货架期。 |
| 英文摘要: |
| In order to investigate the effects of microencapsulation on storage stability and shelf life of peony seed oil, Avramis equation was employed to analyze the oil retention rate and study the release kinetics of peony seed oil microcapsule during storage. The change of peroxide value was monitored to study the oxidation kinetics of peony seed oil microcapsule. The results showed that release reaction of peony seed oil microcapsule was between diffusion limited kinetics and first order release kinetics. After microencapsulation, the rising rate of peroxide value of peony seed oil was lower, and shelf life of peony seed oil was significantly extended at 25?℃. Peony seed oil microcapsule still remained high content of unsaturated fatty acids at 45?℃. Therefore, microencapsulation could effectively decrease the oxidation rate of peony seed oil and increase its storage stability and shelf life. |
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