初步探讨和评价鱼油和硫酸亚铁的微囊化工艺

发布时间：2018-06-05 20:01

本文选题：微胶囊 + 快速膜乳化　；参考：《中国疾病预防控制中心》2015年博士论文

【摘要】：膳食中铁和多不饱和脂肪酸对人体健康非常有益。尤其是是对生命早期婴幼儿的智力发育和认知等功能非常的关键。这些营养素的缺乏在我国很普遍,尤其是在一些平困地区。膳食来源不充足或者生物利用率低是加剧婴幼儿健康状况堪忧的主要原因。在控制营养素缺乏的众多手段中,比如说调整饮食、营养补充剂和食品的强化等,营养补充剂和食品强化得到了广泛的认可。它们被认为是最行之有效也最持久的策略。基于以上这些原因,本研究的主要目的就是借助于快速膜乳化技术,通过单因素及多因素数学模型以及合理的实验设计和评价方法,优化出鱼油及硫酸亚铁微囊的制备参数和条件,开发能用于营养强化和营养补充剂的微囊化营养素。本论文共分为三部分,第一部分选取水油平衡比值(HLB)值为15的蔗糖脂肪酸酯(SE-15)作为O/W型乳化剂,通过设定不同的浓度梯度,采用了广泛用于评价乳液稳定性能的浊度实验对其乳化稳定性进行评价。相比较浓度为0.1%和0.05%的SE-15而言,0.2%和0.4%的SE-15制备的O/W型初乳乳液更加稳定,乳化效果更好,在综合考虑成本效益等因素条件下,0.2%浓度的SE-15更适宜作为O/W型初乳乳化剂。第二部分首次采用两步快速膜乳化联合两步固化法的工艺流程制备了装载鱼油的海藻酸钙-壳聚糖微胶囊。并应用响应面数学模型对制备工艺参数进行优化,并对最优参数条件下制备的鱼油微胶囊进行表观及体外模拟释放特性的评价。借助于响应面法,不仅可以大大缩短实验周期,还能通过优化微胶囊制备工艺,准确的预测最优制备条件和参数。我们首次应用的两步快速膜乳化联合两步固化法的微胶囊工艺制备的鱼油微胶囊具有球形完整致密、纳米级粒径以及大小均一的优点,同时该微囊还具有缓释、控释和生物利用率高等潜在的优势。第三部分选择海藻酸钠及壳聚糖为包埋壁材,快速膜乳化技术为主要制备工艺,重点设计并考察了三种不同乳液体系及相应的微球固化方案对硫酸亚铁微胶囊的影响。本实验开创性的采用W1/O1/W2/O2四相复乳体系制备硫酸亚铁微胶囊,并实验验证了其技术可行性。同时,通过实验我们发现,以海藻酸钠为壁材基质的微囊体系中,“钙离子→壳聚糖”固化方案效果最佳。综上所述,本论首先文采用浊度实验对在食品领域具有广阔市场应用前景的蔗糖脂肪酸酯(SE-15)进行了优化,并最终筛选出作为O/W型初乳的乳化剂的浓适宜度,为更复杂的乳液体系的制备奠定了坚实的实验基础；应用响应面法对鱼油微胶囊制备工艺和参数进行优化,优化条件下制备的鱼油微胶囊获得了最大包埋率,同时微囊粒径大小均一,具有缓释、控释和生物利用率高等潜在的优势；以快速膜乳化工艺为基础,首次成功制备出W1/O1/W2/O2四相复乳体系,成功开发出具有包埋率高、形态完整、大小均一的硫酸亚铁微胶囊。因此,本论文优化的水包油性乳化剂SE-15为同类乳液制备提供了一个更加的选择,优化的鱼油微胶囊及硫酸亚铁微胶囊具有稳定而高效的特性,解决了现有市场同类产品的不足,具备在营养素补充剂和强化食品中应用的巨大潜力。
[Abstract]:Iron and polyunsaturated fatty acids in the diet are very beneficial to human health. Especially, it is crucial to the mental development and cognition of early life infants. The lack of these nutrients is common in our country, especially in some poor areas. Inadequate dietary sources or low utilization rate of raw materials is the health condition of infants. The main cause of the worry is that among the many means to control the lack of nutrients, such as diet adjustment, nutritional supplements and food intensification, nutritional supplements and food intensification are widely recognized. They are considered the most effective and persistent strategy. For these reasons, the main purpose of this study is to help. Fast membrane emulsification technology is used to optimize the preparation parameters and conditions of fish oil and ferrous sulfate microcapsules by single factor and multi factor mathematical models and reasonable experimental design and evaluation methods, and to develop microencapsulated nutrients for nutrition strengthening and nutritional supplements. This paper is divided into three parts. The first part is the selection of water and oil balance ratio (HL B) a 15 sucrose fatty acid ester (SE-15) was used as a O/W emulsifier. By setting different concentration gradients, the emulsion stability was evaluated by a turbidimetric experiment widely used to evaluate the stability of the emulsion. The O/W colostrum emulsion prepared by 0.2% and 0.4% SE-15 was more stable and emulsified by comparison of the concentration of 0.1% and 0.05% of SE-15. The effect is better. Under the comprehensive consideration of cost and benefit, the 0.2% concentration of SE-15 is more suitable for the O/W colostrum emulsifier. The second part is first prepared by two step rapid membrane emulsification and two step curing process to prepare the calcium alginate chitosan microcapsule loading fish oil. With the aid of response surface method, it can not only greatly shorten the experimental period, but also optimize the preparation process of microcapsule, and accurately predict the optimum preparation and parameters. The first two step fast membrane milk is used for the first time. The microcapsules prepared by the combined two step curing process have the advantages of complete spherical and compact size, nanometer size and uniform size. At the same time, the microcapsule has the potential advantages of slow release, controlled release and high bioavailability. The third part selects sodium alginate and chitosan as the embedded wall material, and the rapid membrane emulsification technology is the main method. The effect of three different emulsion systems and the corresponding microsphere curing schemes on the microcapsules of ferrous sulfate was emphatically designed and investigated. The experiment was initiated by using the W1/O1/W2/O2 four phase emulsion system to prepare the ferrous sulfate microcapsule, and the feasibility of the microcapsules was verified by the experiment. In the microcapsule system of material matrix, calcium ion - chitosan curing scheme has the best effect. To sum up, first of all, this theory uses turbidimetric experiment to optimize the sucrose fatty acid ester (SE-15), which has a broad market prospect in the food field, and finally screen out the consistency of the emulsifier as the O/W colostrum, which is more complex. The preparation of the emulsion system has laid a solid experimental foundation; the preparation technology and parameters of fish oil microcapsules are optimized by using response surface method. The maximum embedding rate of fish oil microcapsules prepared under the optimized conditions is obtained. At the same time, the size of microcapsules is uniform, and the potential advantages of slow release, controlled release and high bioavailability are obtained, and the rapid membrane emulsification is used. On the basis of technology, the W1/O1/W2/O2 four phase emulsion system was successfully prepared for the first time, and the microencapsulation of ferrous sulfate with high embedding rate, complete shape and uniform size was successfully developed. Therefore, the optimized water emulsifier SE-15 provided a more choice for the preparation of similar emulsion, optimized fish oil microcapsule and ferrous sulfate microgel. The capsule has the characteristics of stable and high efficiency, which solves the shortage of similar products in the existing market, and has great potential for application in nutrient supplements and fortified foods.
【学位授予单位】：中国疾病预防控制中心
【学位级别】：博士
【学位授予年份】：2015
【分类号】：R943

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