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| 猕猴桃籽油微胶囊的制备及其品质研究 |
| Preparation of kiwi fruit seed oil microcapsule and its quality |
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| DOI： |
| 中文关键词: 猕猴桃籽油 β-环糊精 微胶囊 饱和水溶液法 |
| 英文关键词:kiwi fruit seed oil β-cyclodextrin microcapsule saturated aqueous solution method |
| 基金项目:湖南省高校产业化项目（10CY010） |
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| 中文摘要: |
| 以猕猴桃籽油为芯材， β-环糊精为壁材，采用饱和水溶液法制备猕猴桃籽油微胶囊，通过单因素实验考察壁油比、包埋温度、包埋时间对猕猴桃籽油微胶囊包埋效果的影响，采用正交实验优化制备工艺条件，并对制备的猕猴桃籽油微胶囊的品质进行评价。结果表明：猕猴桃籽油微胶囊最佳制备工艺条件为壁油比4∶ 1、包埋时间90 min、包埋温度30 ℃，在此条件下猕猴桃籽油微胶囊包埋率为74.52%，产率为79.33%；猕猴桃籽油微胶囊呈淡黄色粉末状固体，无结块现象，流动性良好，经微胶囊化处理的猕猴桃籽油过氧化值上升幅度缓慢，贮藏稳定性明显提升。 |
| 英文摘要: |
| Kiwi fruit seed oil microcapsule was prepared by saturated aqueous solution method with kiwi fruit seed oil as core material and β-cyclodextrin as wall material. The effects of wall-oil ratio, embedding temperature and embedding time on the embedding efficiency of kiwi fruit seed oil microcapsule were investigated by single factor experiment and orthogonal experiment. The quality of the microcapsule was evaluated. The results showed that the optimal preparation conditions of kiwi fruit seed oil microcapsule were obtained as follows: wall-oil ratio 4∶ 1, embedding time 90 min, embedding temperature 30 ℃. Under these conditions, the embedding efficiency and the yield of kiwi fruit seed oil microcapsule were 74.52% and 79.33% respectively. The kiwi fruit seed oil microcapsule was light yellow powder, without caking phenomenon and had good fluidity. The peroxide value of kiwi fruit seed oil treated by microencapsulation increased slowly, and the storage stability was significantly improved. |
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