桂花精油微胶囊制备工艺优化
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摘要
通过单因素实验考察了喷雾干燥技术对桂花精油微胶囊包埋率的影响,确定了壁材配比、均质压力、进口风温度和进料速度四个因素的取值范围;在芯材与壁材配比保持1∶6(g:g)不变的条件下,采用Box-Behnken实验设计,优化桂花精油微胶囊的制备工艺。结果表明:壁材阿拉伯胶与麦芽糊精的配比1∶2.5(g:g)、均质压力40 MPa、进口风温225℃、进料速度8 m L/min。在此条件下,桂花精油微胶囊包埋率预测值为98.23%,实际包埋率为97.67%,相对误差小于1%。且桂花精油微胶囊产品具有良好的感官及物化特性,桂花精油含量为12.62%。
The technological conditions of the spray-drying method for the preparation of microcapsule with the maltodextrin and gum acacia compound as wall material,Osmanthus essential oil as core,respectively. With microencapsulating rate as the main evaluating index,the processing technology for preparing Osmanthus essential oil micro-encapsulation by spray-drying was investigated and optimized by single-factor experiments and the response surface methodology. The result showed that the optimum processing parameters for the microencapsulation were as follows: The composition of the proper ratio of wall to material was the 1∶ 2.5( g: g) ratio of Arabic gum to malt dextrine and the mass ratio of core material to wall material was1∶ 6( g: g),the homogeneous pressure was 40 MPa,the temperature of inlet wind for the spray-drying was 225 ℃ and the feed speed was 8 m L/min.Under the optimized technology,the predicted encapsulating rate of micro-encapsulation was 98.23%,the actual encapsulating rate was 97.67%,and the relative error was smaller than 1%.The microcapsule particles of Osmanthus oil had much better sensory and physical-chemical index and content of Osmanthus oil was 12.62%.
The technological conditions of the spray-drying method for the preparation of microcapsule with the maltodextrin and gum acacia compound as wall material,Osmanthus essential oil as core,respectively. With microencapsulating rate as the main evaluating index,the processing technology for preparing Osmanthus essential oil micro-encapsulation by spray-drying was investigated and optimized by single-factor experiments and the response surface methodology. The result showed that the optimum processing parameters for the microencapsulation were as follows: The composition of the proper ratio of wall to material was the 1∶ 2.5( g: g) ratio of Arabic gum to malt dextrine and the mass ratio of core material to wall material was1∶ 6( g: g),the homogeneous pressure was 40 MPa,the temperature of inlet wind for the spray-drying was 225 ℃ and the feed speed was 8 m L/min.Under the optimized technology,the predicted encapsulating rate of micro-encapsulation was 98.23%,the actual encapsulating rate was 97.67%,and the relative error was smaller than 1%.The microcapsule particles of Osmanthus oil had much better sensory and physical-chemical index and content of Osmanthus oil was 12.62%.
引文
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[19]罗春艳,吴杨阳,孙海燕,等.响应面优化鱿鱼须脱皮液胶原肽酶解工艺及抗氧化活性[J].食品科学,2016,37(21):176-182.
[20]王俊杰,赵燕,涂勇刚,等.响应面法优化受精蛋蛋清制备抗氧化肽酶解工艺[J].食品科学,2014,35(9):187-191.
[2]原玲芳,敖明章,金文闻,等.香兰素延缓桂花精油香气释放的作用[J].食品科学,2013,34(19):73-75.
[3]陈培珍,马春华,刘俊劭,等.桂花精油提取工艺优化及其成分分析[J].粮食与油脂,2016,29(10):54-57.
[4]郑义,张焕新,丁宁,等.紫杉醇微胶囊的制备及其靶向释放性能评价[J].食品与生物技术学报,2017,36(1):87-92.
[5]徐文秀,吴彩娥,李强,等.丁香油喷雾干燥微胶囊技术研究[J].食品科学,2006,27(1):278-281.
[6]刘成祥.牡丹籽油微胶囊的制备及其性质研究[D].无锡:江南大学,2016.
[7]朱红梅,张彦军,徐飞,等.4种物理方法制备香草兰精油微胶囊的比较分析[J].食品科学,2017,38(21):106-111.
[8]胡嘉亮.喷雾干燥薰衣草水提物及精油微胶囊化研究[D].乌鲁木齐:新疆农业大学,2015.
[9]张坚.桂花精油的提取与成分分析的研究[D].杭州:浙江工业大学,2006.
[10]陈培珍,马春华,刘俊劭,等.桂花精油提取工艺优化及其成分分析[J].粮食与油脂,2016,29(10):54-57.
[11]姚茂君,刘飞.猕猴桃籽油的超临界萃取与微胶囊化研究[J].食品科学,2007,28(7):162-165.
[12]王家良,赵大庆,陈龙.花椒油树脂微胶囊的制备[J].农业工程学报,2008,24(4):275-278.
[13]Jafari S M,Assadpoor E,Bhandari B,et al.Nano-particle encapsulation of fish oil by spray drying[J].Food Research International,2008,41(2):172-183.
[13]李延辉,郑明珠,刘景圣.微胶囊化榛仁油的制备工艺研究[J].食品科学,2006,27(6):136-138.
[14]国家药典委员会.中华人民共和国药典:二部[M].北京:中国医药科技出版社,2005.
[15]井乐刚,赵新淮.复合维生素微胶囊制备中壁材用量及浓度对成品的影响[J].农业工程学报,2008,24(1):303-306.
[16]汪怀建,谭文津,丁雪杉,等.超声波辅助提取玉米芯中木聚糖条件优化研究[J].中国粮油学报,2009,24(7):50-54.
[17]涂宗财,唐平平,郑婷婷,等.响应面优化鱼鳔胶原肽制备工艺及其抗氧化活性研究[J].食品与发酵工业,2017,43(5):160-166.
[18]张焕新,于博,金征宇.响应面法优化玉米抗性淀粉制备工艺[J].食品科学,2011,32(22):11-15.
[19]罗春艳,吴杨阳,孙海燕,等.响应面优化鱿鱼须脱皮液胶原肽酶解工艺及抗氧化活性[J].食品科学,2016,37(21):176-182.
[20]王俊杰,赵燕,涂勇刚,等.响应面法优化受精蛋蛋清制备抗氧化肽酶解工艺[J].食品科学,2014,35(9):187-191.