响应面法优化锐孔法制备甜菜红素微胶囊工艺研究

发布时间：2018-03-20 12:52

本文选题：锐孔法　切入点：甜菜红素　出处：《中国食品添加剂》2017年07期 　论文类型：期刊论文

【摘要】：以海藻酸钠为壁材,采用锐孔法制备甜菜红素微胶囊,以此提高甜菜红素稳定性。以包埋率为评价指标,通过单因素实验考查海藻酸钠质量浓度、Ca Cl2浓度、芯壁比、针头孔径、固化时间、下滴高度、下滴速度等对甜菜红素微胶囊化的影响。在单因素实验的基础上,运用响应面分析法优化甜菜红素微胶囊的较佳制备工艺为海藻酸钠质量浓度2.9%,Ca Cl2浓度3.2%,芯壁比1∶2.7,针头孔径0.7mm,固化时间为30min。在上述较佳条件下制备的微胶囊的包埋率为77.38%,和模型预测值78.75%相比,相对误差仅为1.74%。进行了耐光、耐热和耐酸性实验对比,结果表明,微胶囊化工艺确实提高了甜菜红素稳定性。
[Abstract]:Using sodium alginate as wall material, beet microcapsules were prepared by sharp hole method to improve the stability of beet. The concentration of Ca Cl2, the ratio of core to wall, and the aperture of needle were investigated by single factor experiment with the embedding rate as the evaluation index. The effects of curing time, dropping height and dropping speed on beet microencapsulation. The optimum preparation process of beet microcapsules by response surface analysis was as follows: sodium alginate concentration 2.9% Ca Cl2 3.2, core / wall ratio 1: 2.7, needle aperture 0.7 mm, curing time 30 min. The encapsulation of microcapsules prepared under the above optimum conditions was carried out. The rate is 77. 38, compared with the model prediction value of 78.75%, The relative error was only 1.74. The experiments of light resistance, heat resistance and acid resistance were carried out. The results showed that the microencapsulation process did improve the stability of sugar beet.
【作者单位】：淮海工学院药学院;江苏省中国科学院植物研究所;
【分类号】：TS264.4

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