原花青素乳液及其微胶囊制备技术研究
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摘要
以原花青素为芯材,用高压微射流技术结合喷雾干燥制备原花青素乳液及其微胶囊。采用高压微射流处理原花青素乳液,选取阿拉伯胶和β-环糊精作为壁材,以壁材中阿拉伯胶含量、乳化剂用量、总固形物含量、处理压力为影响因素,以乳液的Zeta电位为指标进行研究。在单因素的实验基础上,通过响应面优化分析可知最佳优化工艺为:阿拉伯胶含量为40%、总固形物含量为15%、处理压力为160 MPa。在最优条件下制备的乳液经喷雾干燥后,微胶囊的包埋产率为98.20%,包埋效率为88.60%。同时采用红外光谱进行表征,结果表明原花青素包埋前后某些色谱峰的峰强存在差异,需要进一步分析高压微射流处理对原花青素性质的影响。
The dynamic high pressure microfluidization( DHPM) and spray-drying method were applied to prepare emulsion and microencapsulation of procyanidins.The DHPM technology was chosed to deal with procyanidins emulsion,using gum arabic and β-cyclodextrin as wall material,the independent variables were gum arabic content,the total solids content,dosage of emulsifying agent and treating pressure,the response was Zeta potential of emulsion. The single factor and response surface analysis results showed that the optimum process conditions were that gum arabic content was 40%,total solids content was15% and treating pressure was 160 MPa.The capsulation productivity was 98.20% and its efficiency was 88.60% after spraydrying. Furthermore,Fourier Transform Infrared Spectroscopy( FI-IR) was used to characterize procyanidins and microencapsulation,results showed that peak intensities of some chromatographic peaks were different,which need further analysis the effect of DHPM technology on the essentials of procyanidins.
The dynamic high pressure microfluidization( DHPM) and spray-drying method were applied to prepare emulsion and microencapsulation of procyanidins.The DHPM technology was chosed to deal with procyanidins emulsion,using gum arabic and β-cyclodextrin as wall material,the independent variables were gum arabic content,the total solids content,dosage of emulsifying agent and treating pressure,the response was Zeta potential of emulsion. The single factor and response surface analysis results showed that the optimum process conditions were that gum arabic content was 40%,total solids content was15% and treating pressure was 160 MPa.The capsulation productivity was 98.20% and its efficiency was 88.60% after spraydrying. Furthermore,Fourier Transform Infrared Spectroscopy( FI-IR) was used to characterize procyanidins and microencapsulation,results showed that peak intensities of some chromatographic peaks were different,which need further analysis the effect of DHPM technology on the essentials of procyanidins.
引文
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[22]高薇薇,张泽生,钱俊,等.山楂果原花青素的微胶囊化研究[J].食品与发酵工业,2010,36(1):68-72.
[23]张芬芬,曾茂茂,何志勇,等.大豆分离蛋白乳状液稳定性的几种分析方法比较[J].食品科学,2012,33(17):44-47.
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[25]罗程印,程远渡,易有金,等.植物甾醇酯和葛根素复合微胶囊的制备工艺优化[J].食品科学,2016,37(6):26-33.
[26]张海容,魏增云,秦怡,等.响应面优化-超声辅助提取丹参多糖工艺[J].计算机与应用化学,2015,32(5):596-600.
[27]周玮婧,隋勇,孙智达,等.荔枝皮原花青素低聚体的定性分析[J].食品科学,2012,33(17):40-43.
[28]石磊,刘志龙,赵柯莹,等.利用红外吸收光谱法分析食用植物油的有害物质[J].山西电子技术,2016,(3):12-13.
[29]彭方刚,吴卫国,李绮丽,等.红莲外皮原花青素各级分的分析鉴定[J].食品科学,2014,35(12):212-217.
[2]Wyspianska D,Kucharska A Z,Soko-etowska A,et al.Physico-chemical,antioxidant,and anti-inflammatory properties and stability of hawthorn(Crataegus monogyna Jacq.)procyanidins microcapsules with inulin and maltodextrin[J].Journal of the Science of Food and Agriculture,2017,97(2):669-678.
[3]彭远鸿.葡萄籽主要成分及高纯度低聚原花青素制备研究[D].重庆:重庆大学,2014.
[4]李豆,王珊珊.葡萄籽中原花青素的提取及应用现状[J].生物技术进展,2015,5(5):335-339.
[5]Li X R,Yan Y H.Probing the binding of procyanidin B3to human serum albumin by isothermal titration calorimetry[J].Journal of Molecular Structure,2015,7(3):1273-1281.
[6]张璐,潘佩佩,陈赛贞.RP-HPLC法同时测定原花青素中儿茶素、表儿茶素、没食子酸、原花青素B2的含量[J].中国药科大学学报,2016,47(1):54-57.
[7]Gharsallaoui A,Saurel R,Chambin O,et al.Pea(Pisum sativum,L.)protein isolate stabilized emulsions:a novel system for microencapsulation of lipophilic ingredients by spray drying[J].Food and Bioprocess Technology,2012,5(6):2211-2221.
[8]Liu C M,Liang R H,Dai T T,et al.Effect of dynamic high pressure microfluidization modified insoluble dietary fiber on gelatinization and rheology of rice starch[J].Food Hydrocolloids,2016,57:55-61.
[9]Sun C X,Yang J,Liu F G,et al.Effects of dynamic highpressure microfluidization treatment and the presence of quercetagetin on the physical,structural,thermal,and morphological characteristics of zein nanoparticles[J].Food and Bioprocess Technology,2016,9(2):320-330.
[10]毛立科,徐洪亮,高彦祥.高压均质技术与食品乳状液[J].食品与机械,2007,23(5):146-149.
[11]Syamaladevi R M,Insan S K,Dhawan S,et al.Physicochemical properties of encapsulated red raspberry(rubus idaeus)powder:influence of high-pressure homogenization[J].Drying Technology,2012,30(5):484-493.
[12]刘岩,赵谋明,赵冠里,等.微射流均质改善热压榨花生粕分离蛋白乳化特性的研究[J].食品工业科技,2010,31(7):65-70.
[13]徐建中,杨丽微,李新愿,等.叶黄素微胶囊化研究[J].食品工业,2016,37(4):6-9.
[14]林传舟.亚麻籽油多层乳液及其微胶囊的制备研究[D].无锡:江南大学,2015.
[15]王晓霞.冷榨芝麻油微胶囊化及其制品品质研究[D].郑州:河南工业大学,2014.
[16]Rochaa G A,Favaro-Trindade C S,Grosso C R F.Microencapsulation of lycopene by spray drying:Characterization,stability and application of microcapsules[J].Food and Bioproducts Processing,2012,90(1):37-42.
[17]许朵霞,曹雁平,韩富.食品乳状液稳定性检测方法研究进展[J].食品工业科技,2014,35(21):365-370.
[18]张连富,杜彦山,牟德华.原花青素的微胶囊化研究[J].食品与发酵工业,2006,32(2):64-66.
[19]Guo X,Cao J Z,Peng Y,et al.Incorporation of microencapsulated dodecanol into wood flour/high-density polyethylene composite as a phase change material for thermal energy storage[J].Materials and Design,2016,89:1325-1334.
[20]Li D C,Schubert B,Wagner N J.Characterization of cationic polyelectrolytes adsorption to an anionic emulsion via zetapotential and microcalorimetry[J].J Surfact Deterg,2014,17(4):655-667.
[21]王忠合,朱俊晨,陈惠音.双层原花青素微胶囊的实验研究[J].食品科学,2007,28(1):102-106.
[22]高薇薇,张泽生,钱俊,等.山楂果原花青素的微胶囊化研究[J].食品与发酵工业,2010,36(1):68-72.
[23]张芬芬,曾茂茂,何志勇,等.大豆分离蛋白乳状液稳定性的几种分析方法比较[J].食品科学,2012,33(17):44-47.
[24]侯利霞,王颖颖,王晓霞.冷榨芝麻油微胶囊乳状液乳化条件及乳化体系研究[J].河南工业大学学报:自然科学版,2015,36(4):44-48.
[25]罗程印,程远渡,易有金,等.植物甾醇酯和葛根素复合微胶囊的制备工艺优化[J].食品科学,2016,37(6):26-33.
[26]张海容,魏增云,秦怡,等.响应面优化-超声辅助提取丹参多糖工艺[J].计算机与应用化学,2015,32(5):596-600.
[27]周玮婧,隋勇,孙智达,等.荔枝皮原花青素低聚体的定性分析[J].食品科学,2012,33(17):40-43.
[28]石磊,刘志龙,赵柯莹,等.利用红外吸收光谱法分析食用植物油的有害物质[J].山西电子技术,2016,(3):12-13.
[29]彭方刚,吴卫国,李绮丽,等.红莲外皮原花青素各级分的分析鉴定[J].食品科学,2014,35(12):212-217.