紫玉米花色苷微胶囊化工艺和性能研究.pdfVIP

※工艺技术 食品科学 2011, Vol. 32, No. 08 61 紫玉米花色苷微胶囊化工艺和性能研究 1,2 1 1 1, 2 王宇滨 ，张 超 ，马 越 ，赵晓燕 * ，岳喜庆 (1.北京市农林科学院蔬菜研究中心，北京 100097 ；2 .沈阳农业大学食品学院，辽宁沈阳 110 16 1) 摘 要：采用响应面分析法优化紫玉米花色苷微胶囊化的配方及工艺，并对其微观特性进行表征。结果显示：喷 雾干燥入口温度是影响紫玉米花色苷包埋率最主要因素；紫玉米花色苷最佳工艺为紫玉米花色苷占总固形物质量分 数15% 、麦芽糊精占总固形物质量分数45% 、总固形物质量分数为25% 和喷雾干燥入口温度140 ℃，在最佳工艺 条件下，紫玉米花色苷包埋率为95.2% ；扫描电镜和激光粒度仪分析进一步验证当喷雾干燥入口温度为140 ℃时， 微胶囊化紫玉米花色苷的表面无明显裂痕和孔洞，粒径分布均比较集中(2 ～30 μm) ，峰值出现在7.13 μm 。 关键词：紫玉米；花青素；喷雾干燥；响应面分析法；扫描电镜 Microencapsulation and Properties of Purple Corn (Zea may L.)Anthocyanins 1,2 1 1 1, 2 WANG Yu -bin ，ZHAN G Chao ，MA Yu e ，ZHAO Xiao-yan * ，YUE Xi-qin g (1. Vegetable Research Center, Beij ing Academy of Agriculture and Forestry Sciences, Beij ing 100097, China ； 2. College of Food Science, Shenyang Agricultural University, Shenyang 100 16 1, China) Abstract ：The microencap su lation of purp le corn anthocyanin s by spray dry ing w as optimized by respon se surface methodology. Air inlet temperature in spray drying was determined as the most important affecting factor of the percentage of embedded purple corn anthocyanins. The optimum microencapsulation conditions for purple corn anthocyanins were found to be: the content of total solids of 25%, con sisting of 15% purple corn anthocyanin s and 45% maltodextrin and air inlet temperature of 140 ℃. Under such condition s, 95.2% of purple corn anthocyanins could be embedded. Scanning electron microscopic (SEM) observations and measurement in a laser particle size analyzer showed that the surface of microencapsulated purple corn anthocyanin s at 140 ℃air inlet temperature wa