天麻提取物微胶囊的制备
Preparation of Gastrodia elata BL.extraction microcapsules
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摘要: 为开发新型天麻功能性食品进行了天麻提取物-海藻酸钙微胶囊的制备研究和性能测定。在不同浓度的CaCl2液中用滴制法制备微胶囊;以胶凝过程中微胶囊质量变化表示胶凝的速率;微胶囊的直径用测微尺在显微镜下测得;还测定了微胶囊的释放度和包埋率。结果表明,胶凝在最初的8h内进行较快;当CaCl2溶液浓度达到0.1mol/L以上时均能得到较好的胶凝效果。制得胶囊的粒径大小在（214±2.1）～（235.9±3.3）μm;海藻酸钠质量分数3.75%时形成的微胶囊粒径显著大于2.5%时的粒径。微胶囊的包埋率为47.73%±0.56%～49.83%±0.86%。微胶囊在pH6.8的磷酸盐缓冲液中8h内的累积释放可达85%以上。因此天麻提取物-海藻酸钙微胶囊具有用于开发天麻功能性食品的潜力。Abstract: To explore new Gastrpdia elata BL.functional food, the preparation was studied and some properties of Gastrpdia elata BL.extraction-calcium alginate microcapsules were investigated.Microcapsules were constructed in CaCl 2 solution with different concentration.Gelling speed was reflected by the change of microcapsules' mass.The diameter was measured by micrometer under microscope.The release property and encapsulating rate were detected too.The result indicated that gelling was soon in the initial 8h and ideal gelling could be gotten with CaCl 2 solution above 0.1mol/L.The diameter was (214±2.1) ～ (235.9±3.3) μm.The encapsulate rate was 47.73% ±0.56% ～49.83% ±0.86% and release added up to 85% within 8h in pH6.8 phosphate buffer.Gastrpdia elata BL.extraction-alginate micro-capsules possess the potential to be used to develop new Gastrpdia elata BL.functional food.
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