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| 复凝聚法制备鱼油微胶囊工艺研究 |
| Preparation of fish oil microcapsule by complex coacervation method |
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| DOI： |
| 中文关键词: 复凝聚法 微胶囊 鱼油 过氧化值 气味分析 |
| 英文关键词:complex coacervation method microcapsule fish oil peroxide value odor analysis |
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| 中文摘要: |
| 以鱼油作为芯材，壳聚糖(Ch)和大豆分离蛋白(SPI)作为壁材，采用复凝聚法制备鱼油微胶囊。采用单因素实验考察均质速度、pH、芯壁比、壁材总质量分数、SPI溶液与Ch溶液体积比及固化时间对鱼油微胶囊包埋效果的影响，在此基础上，采用正交实验对工艺条件进行优化。结果表明：最佳工艺条件为均质速度8 000 r/min、pH 7.0、壁材总质量分数2.5%、SPI溶液与Ch溶液体积比7∶?3、芯壁比1∶?3、固化时间4 h；在最佳工艺条件下，鱼油微胶囊包埋率为90.21%，包埋效率为99.04%，表面油含量为4.87%。通过不同温度下过氧化值变化和气味分析，表明微胶囊化能显著延缓鱼油氧化，同时有效地弱化鱼油的气味。 |
| 英文摘要: |
| Fish oil microcapsule was prepared by the complex coacervation method using fish oil as core material and chitosan(Ch) and soybean protein isolate (SPI) as wall materials. Through single factor experiment, the influences of homogenization speed, pH, ratio of core material to wall material, total mass fraction of wall materials, volume ratio of SPI solution to Ch solution and curing time on embedding effect were studied. Based on this, orthogonal experiment was used to optimize the preparation conditions. The results showed that the optimal conditions were obtained as follows: homogenization speed 8 000 r/min, pH 7.0, ratio of core material to wall material 1∶?3, total mass fraction of wall materials 25%, volume ratio of SPI solution to Ch solution 7∶?3 and curing time 4 h. Under the optimal conditions, the embedding rate, encapsulation efficiency and surface oil content of fish oil microcapsule were 90.21%, 99.04% and 4.87%, respectively. Through analyzing the peroxide value change and the odor at different temperatures, it indicated that microencapsulation could significantly delay the oxidation and effectively shield the smell of fish oil. |
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