喷雾冷凝法制备肉桂醛微胶囊的研究

发布时间：2018-03-20 18:50

本文选题：喷雾冷凝法　切入点：肉桂醛　出处：《食品研究与开发》2016年22期 　论文类型：期刊论文

【摘要】：选取海藻酸钠为壁材,肉桂醛为芯材,优化喷雾冷凝法制备微胶囊的工艺。通过单因素试验考察海藻酸钠浓度、肉桂醛浓度、乳化剂加入量对微胶囊包埋率的影响,然后对肉桂醛微胶囊的粒径分布和表面结构进行表征,并研究了所制微胶囊在水中的释放速度。结果表明:海藻酸钠浓度为0.4%,肉桂醛浓度为1%,乳化剂(吐温60)的加入量为0.4%,肉桂醛微胶囊的包埋率最高达到62.5%;肉桂醛微胶囊粒径在18.5μm~995.6μm范围分布,其中90%粒径小于383.6μm;光学显微镜下可以观察到肉桂醛微胶囊呈圆球状,电子扫描显微镜可以观察到微胶囊表面呈多孔状;肉桂醛微胶囊在水中的释放速度先上升后下降,到240 min后达到释放平衡状态。本研究为喷雾冷凝法在香精香料包埋及应用提供技术支撑。
[Abstract]:Sodium alginate was selected as wall material and cinnamaldehyde as core material. The effects of sodium alginate concentration, cinnamaldehyde concentration and emulsifier content on the embedding rate of microcapsules were investigated by single factor experiment. Then the particle size distribution and surface structure of cinnamaldehyde microcapsules were characterized. The release rate of the microcapsules in water was studied. The results showed that the concentration of sodium alginate was 0.4, the concentration of cinnamaldehyde was 1, the amount of emulsifier (Twain 60) was 0.4 and the entrapment rate of cinnamaldehyde microcapsule was 62.5% and cinnamaldehyde microencapsulation rate was 62.5%. The particle size of capsule was in the range of 18.5 渭 m ~ 995.6 渭 m, The diameter of 90% was less than 383.6 渭 m. Under optical microscope, it was observed that cinnamaldehyde microcapsule was spherical, the surface of cinnamaldehyde microcapsule was porous, and the release rate of cinnamaldehyde microcapsule in water increased first and then decreased. The release equilibrium was achieved after 240 min. This study provides technical support for spray condensation in the embedding and application of flavor and spice.
【作者单位】：郑州轻工业学院食品与生物工程学院;
【分类号】：TS202.3

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