适合在火腿肠中应用的DHA微胶囊配方研究
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摘要
通过对油溶性(茶多酚、甘草抗氧化物、迷迭香提取物和竹叶抗氧化物)、水溶性(D-异抗坏血酸钠和L-抗坏血酸钠)抗氧化剂抗氧化能力的比较以及正交试验确定了制备10%DHA微胶囊的配方,即DHA油脂23.81%(含量42%,含500ppm竹叶抗氧化物)、酪蛋白酸钠8%、葡萄糖浆32.19%(DE值50,以纯葡萄糖浆计)、D-异抗坏血酸钠6%、麦芽糊精30%。将上述DHA微胶囊和市售DHA微胶囊分别添加于火腿肠中,添加量为0.1%(以纯DHA计),6个月常温货架期的感官结果和统计分析,结果表明,上述DHA微胶囊更适合应用于火腿肠中,感官上与空白没有显著性差异,能被消费者接受。
The 10% DHA microcapsules formulation was determinedthrough the comparison of antioxidant capacity between oil soluble(tea polyphenols,licorice root antioxidants,rosemary extract and bamboo leaves antioxidants)and water soluble(sodium D-isoascorbate and sodium L-ascorbate)antioxidants. And by orthogonal test,the best formula was determinedas:23.81% DHA oil(content 42%,including 500 ppmbamboo leaves antioxidants),8%sodium caseinate,32.19% glucose syrup(DE value 50,solid content as calculated),6% sodium D-isoascorbate,30% maltodextrin.The above DHA microcapsulesand market DHA microcapsuleswere added into sausagewith DHA content of 0.1%(as pure DHA calculated),respectively. The sensory results and statistical analysis during 6month shelflifeshowed that the experimental DHA microcapsules showedbetterresult than that of the market one in sausageapplicaation. There were no significant differences in sensory with the blank control samples,which can be accepted by consumers.
The 10% DHA microcapsules formulation was determinedthrough the comparison of antioxidant capacity between oil soluble(tea polyphenols,licorice root antioxidants,rosemary extract and bamboo leaves antioxidants)and water soluble(sodium D-isoascorbate and sodium L-ascorbate)antioxidants. And by orthogonal test,the best formula was determinedas:23.81% DHA oil(content 42%,including 500 ppmbamboo leaves antioxidants),8%sodium caseinate,32.19% glucose syrup(DE value 50,solid content as calculated),6% sodium D-isoascorbate,30% maltodextrin.The above DHA microcapsulesand market DHA microcapsuleswere added into sausagewith DHA content of 0.1%(as pure DHA calculated),respectively. The sensory results and statistical analysis during 6month shelflifeshowed that the experimental DHA microcapsules showedbetterresult than that of the market one in sausageapplicaation. There were no significant differences in sensory with the blank control samples,which can be accepted by consumers.
引文
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[18]李翔宇,左摇,肖敏,胡雄.DHA微胶囊产品感官评价方法的建立及初步应用[J].中国食品工业,2015(10):69-72.
[2]陆姝欢,汪志明,李博玲,周强,余超,肖敏,李翔宇.DHA对婴幼儿智力发育的有益效果[J].中国乳品工业,2014,42(11):39-41.
[3]汪志明,余超,陆姝欢,肖敏,周强,李翔宇.DHA/EPA在心血管疾病防治中的重要作用[J].中国食品添加剂,2014(9):164-170.
[4]李翔宇,肖敏,郭小龙,陆姝欢,余超,周强,余道政,汪志明.DHA预防及辅助治疗癌症功能概述[J].食品安全导刊,2014(21):68-69.
[5]汪志明,周强,陆姝欢,余超,肖敏,李翔宇.DHA在阿尔茨海默病的预防及辅助治疗方面的功效[J].食品工业科技,2014,35(22):397-400.
[6]San Giovanni J P,Chew E Y.The role of omega-3 long-chain polyunsaturated fatty acids in health and disease of the retina[J].Progress in Retinal and Eye Research,2005,24(1):87-138.
[7]Yin H,Liu W,Goleniewska K,et al.Dietary supplementation ofω-3 fatty acid-containing fish oil suppresses F2-isoprostanes but enhances inflammatory cytokine response in a mouse model of ovalbumin-induced allergic lung inflammation[J].Free Radical Biology and Medicine,2009,47(5):622-628.
[8]Kim Y J,Chung H Y.Antioxidative and anti-inflammatory action of docosahexaenoic acid and eicosapentaenoic acid in renal epithelial cells and macrophages[J].Journal of Medicinal Food,2007,10(2):225-231.
[9]Hillary L W,Sarah J M,Jonathan C.DHA exacerbates experimentally induced colitis in SMAD3-mice[J].The FASEB Journal,2010,4(24):728.
[10]Kruger M C,Coetzee M,Haag M,et al.Long-chain polyunsaturated fatty acid:selected mechanisms of action on bone[J].Progress in Lipid Research,2010,49(4):438-449.
[11]台立民,宋健平.淀粉基材料在微胶囊壁材中的应用[J].安徽农业科学,2011,39(11):6895-6897.
[12]李寰.10%花生四烯酸微胶囊制备[D].武汉:华中农业大学,2009.
[13]Demaison L,Moreau D.Dietary n-3 polyunsaturated fatty acids and coronary heart disease-related mortality:a possible mechanism of action[J].Cellular and Molecular Life Sciences,2002,59(3):463-477.
[14]Zhang Ka.Study on double-coated microencapsulation of microalgal oil with considerable amounts ofω-3PUFAs by complex coacervation[D].Nanjing:Nanjing University,2011.
[15]温雪馨,李建平,侯文伟,彭晓芳,马金余.微藻DHA的营养保健功能及在食品工业中的应用[J].食品科学,2010,31(21):446-450.
[16]肖庆敏,王昀晖,李永华.油脂的氧化稳定性测试[J].中国油脂,2000,25(1):47-49.
[17]汪志明,李翔宇,肖敏,余道政,韩怀强.Q/WCA 0006S-2015 DHA藻油粉[S].武汉:嘉必优生物工程(武汉)有限公司,2015.
[18]李翔宇,左摇,肖敏,胡雄.DHA微胶囊产品感官评价方法的建立及初步应用[J].中国食品工业,2015(10):69-72.