ω3多不饱和脂肪酸的稳态化研究营养与食品卫生学专业论文.docxVIP

ABSTRACTQ-3 ABSTRACT Q-3 p01ylmsatIlrated f乱够acid((0—3 PUFAs)contains more double bonds，it is ex仃emely sensitiVe to oxygen a11d heat a11d easy to oxidation，and loses their e虢ctiveness， produce h锄[11ml substances．If we can solVe the stability problem of(0—3 PUFAs，then they can be added into foods as nutrition factors，which wiU expand me scope of nutritional f．actors． Microencapsulation is a tecllnical process which call use natural or synthetic polymer materials embed tiny solid particles，liquid droplets，or gases，and produce semipenIle￡山le or semi-pernleable microcapsules。Wall materials of microcapsules caIl keep the core away 丹om oxygen and so on，can also coVer up unpleasant smell．Therefore，my experiment used microenc印sulation to study the stabilit)，of(0—3 PUFAs． In this study，fiVe main experiments were completed：chose wall materials，e11richment of(0-3 PUFAs，dete咖ined me process par锄eters，and tested t}le stabili够of(0—3 PUFAs microcapsuIes and me in Vitro release of∞-3 PUFAs microcapsules． According to t11e observation of microcapsule’microcosmic mo印hology，selected clli协s州g砒n—Ardbic aS wall material．ComprehensiVe consideration the percentage of PUFAs in total f撕y acids aJld the yield of total f狐y acids，chose 1：2．5 as the quality ratio of fal=t)，acid aIld urea，aJld 20 h as reaction time to emichment∞．3 PUFAs．By the data analysis of single factor eXperiment，Plackett-Bunnan exp甜ment and response surface experiment，the following optimum combination was obtained． Chose 5％as Wall material concentration，1：6．25 as、^，all material ratio，3：5 as core wall ratio，4 as pH value， 30 min as reaction time，a11d 20℃as reaction temperatIlre．The embedding rate，c印acity， moisture，觚gle of repose and bulk dens毋of microcapsule produced by optimal portfolio 、vere 81．07％，38．57％，(3．65土0．10)％，(37．80士O．76)o and(0．31士0．005)∥cm3．Throu曲the detemination of the peroxide Value and tlle retention rate of∞一3 PUFAs，speculated tlle guarantee period of the microcapsule uIlder 20℃is 1 8 months．Detected t11e pe