微胶囊化宝石鱼油配方的优化及对脂肪酸组成的影响.PDF

48 2009, Vol. 30, No. 16 食品科学 ※工艺技术 陶宁萍，王锡昌* ，康 吟 (上海海洋大学食品学院，上海 201306) 采用L 4 9 (3 ) 正交试验，鱼油包埋率作为主要评价指标，对宝石鱼油微胶囊配方进行优化，得到宝石鱼油 微胶囊的最佳配方为变性淀粉50% 、鱼油35% 、卵磷脂0.75% ；使用最佳微胶囊配方进行验证实验，制备的宝石 鱼油微胶囊包埋率高达94.1%，感官和理化指标均符合我国鱼油微胶囊水产行业标准；超微结构观察到宝石鱼油微 胶囊呈球形，粒径多为6 ～8 μm ，表面及内部结构良好；宝石鱼内脏粗鱼油、精制鱼油及其微胶囊化鱼油的脂肪 酸组成差异不大，说明从粗鱼油、精制鱼油进一步到喷雾干燥制取的微胶囊化鱼油的整个过程选用工艺恰当，对 鱼油的影响有限，较好地保护了不饱和脂肪酸含量高、易受外界影响的宝石鱼油。 宝石鱼；微胶囊；配方；脂肪酸组成 Optimization of Microencapsulation Formulation of Jade Perch Oil and Its Effects on Fatty Acid Compositions TAO Ning-ping ，WANG Xi-chang* ， KANG Yin (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) Abstract ：The microencapsulation formulation of refined oil from jade perch viscera was optimized to attain the maximum microencapsulation efficiency (MEE) by orthogonal array design, and the microstructure of microcapsules were observed under SEM and their fatty acid composition was analyzed by GC-MS. The optimum formula for microencapsulating jade perch oil was as follows: modified starch 50%, jade perch oil 35% and lecithin used as an emulsifier 0.75% and an MEE of 94.1% was achieved by the microencapsulation with this formula. The sensory and physical-chemical indexes of microcapsule products both met the fish oil microcapsule standard stipulated by the Chinese aquatic industry. The ultrastructure observation revealed that the microcapsules had particle sizes ranging from 6 to 8 μm, and the surface and inside structures of the microcapsules both were good. Little differences of fatty acid composition were found among crude oil, refined oil and microencapsulated oil from jade perch viscera, suggesting that the