单凝聚法芝麻油微胶囊制备工艺研究 preparation of sesame oil microencapsulation by single coacervation method.pdfVIP

1514ls12-14 52 粮食与油脂 2014 年第 27 卷第 12 期 单凝聚法芝麻油微胶囊制备工艺研究 1 2 1 1 张　岩 ，王春玉 ，姜文利 ，王世清 （1. 青岛农业大学食品科学与工程学院，　山东青岛　266109 ； 2. 青岛农业大学图书馆，　山东青岛　66109 ） 摘　要：为了提高芝麻油的稳定性和实用性，通过单凝聚法，以明胶为壁材，芝麻油为芯材，添加适 量的乳化剂来制备微胶囊化芝麻油。以微胶囊成型效果和包埋率为指标，研究了壁材质量分数、 芯壁比、乳化剂单甘脂浓度及操作温度对包埋效果的影响。在单因素试验的基础上，采用响应面 法确定了单凝聚法制备芝麻油微胶囊的最佳工艺。实验结果表明：最佳工艺为明胶质量浓度4%， 芯壁比1 ∶4 ，单甘脂浓度0.3%，操作温度60 ℃时，所得芝麻油微胶囊的包埋率最大为79.42%。 关键词：芝麻油；微胶囊；单凝聚法；包埋率 Preparation of sesame oil microencapsulation by single coacervation method 1 2 1 1 ZHANG Yan ，WANG Chun-yu ，JANG Wen-li ，WANG Shi-qing （1. College of Food Science and Engineering ，Qingdao Agricultural University ，Qingdao 266109 ， Shandong ，China ； 2. Library ，Qingdao Agricultural University ，Qingdao 266109 ，Shandong ，China ） Abstract ：For the sake of improving the stability and practicability of sesame oil ，sesame oil microencapsulations were prepared by single coacervation method with gelatin as wall material ， sesame oil as core material ，and the adding of right amount of emulsifier. On the basis of single factor experiments ，effects of mass fraction of wall ，core wall and operating temperature on embedding rate were studied and microencapsulation molding effect was also studied by response surface methodology. The results showed that the concentration gelatin mass was 4% ，the core wall ratio was 0.25 ，the concentration of monoglyceride was 0.3%，the operation temperature was 60 ℃，and the embedding rate of sesame oil could be obtained 79.