化学计量法优化大蒜素微胶囊的工艺.pdf

中国食品添加剂
China Food Additive
试验研究
化学计量法优化大蒜素微胶囊的工艺
潘艳,孙非凡,刘爽,闫琦涛
(古林⊥商学院食品⊥程学院,长春130012
摘要:研究以绿豆分离蛋白为壁材,以大蒜油为芯材,采用喷雰下煉法制备大蒜素微胶囊。利川单因素
方法探讨均质时间、芯崃比、団形物含量对微胶囊化效果的影响,确定最适工艺条件:均质时回:6nin、芯崃
卣形物含量8g/100mI。在此基础上采川响应而方法优化大蒜素微胶葉的最佳「艺条件。结果表
明,大蒜素微胶囊化的最⊥艺条件:均质时?6.3min,芯毕比1:3,固形物含量8.3g100mL,乳化稳定
性为86,与理论值86.5相差0.57%。因此,利川响应面分析法对人蒜素微胶Tど条件的进行优化科学可行
关键词:録豆分离蛋白;大蒜素;乳化稳定性;响应面
中图分类号:TS202.1文献标识码:A文章编号:1006-2513(2015)10-0106-04
Optimizing technological conditions for microencapsulation of garlicin
with chemometrics methods
PAN Yan, SUN Fei-fan, LIU Shuang, YAN Qi-ta0
Branch of Food Engineering, Jilin Business and Technology College, Changchun 130012
Abstract: Ilc study was focused ou making garlicin microcapsules by spray-drying method using mung bean protcin
isolate as the wall material and garlic oil as the core material. The single Iactor method was used to study the effects ol
honnlogcucous tinic, solid concentration aud ralio of core to wall on microencapsulation. Based on Lie study results
the optimal processing conditions were determined: homogeneous for 6 min, the ratio of core to wall I 3, and the
solid conccntration 8g/100ML. The response surface amalysis was theu exploited to optimize Llc above processin
conditions. The results showed that the optimal conditions were as lollows: the homogenizing time 6.3 minutes, the
wall material and the core Material ratio 1: 3, the solid concentralion 8.3/100 ML, and emulsion stabilily 86
0.57 less than the theoretical value, 865. Therelore, it is feasible using response surlace method to optimize the
teclinological couditions for garlicin microcapsules
Key words: mung bean protein isolate; garlicin: emulsion stability; response surlace method
大蒜素是从大蒜中提収出的一种具有羊辣味中的使用。微胶葉技术的出现为食品工业注入
ボ发油,是-种十分受欢迎的食品添加剂。它了新的生机?,它不仪可增强稳定性还能降低其
具有提高机体免疫力、预防感冒、预防糖病发挥发性7。绿豆分离蚩白貝有易被黏度适中
作、防癌、防心血管疾炳等功效24。大蒜素人体吸收、乳化性能好、成本低等制备微胶襲理
含有烯丙基硫醚类等20多种易挥发性的物质,遇想壁材的优点。用绿豆分离蛋白包理人蒜素木见
到光、热和氧的都会受到影响,且具有较大的刺报道。本实验以绿豆分离蚩白作为壁材,以大蒜
激性气味,这些缺陷极大地限制了它在食品行业素为芯材,制备大蒜素微胶囊,利用响应面方法
收稿日期:2015-07-20
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作者简介:涵施(1979-),女,讲师,博上学位,研究方向:保健食品的研发。
2015年第10期
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