• Scopus
  • CA
  • DOAJ
  • FSTA
  • JST
  • 北大核心期刊
  • 中国科技核心期刊CSTPCD
  • 中国精品科技期刊
  • RCCSE中国核心学术期刊
  • 中国农业核心期刊
  • 中国生物医学文献服务系统SinoMed收录期刊
中国精品科技期刊2020

牦牛酥油微胶囊的制备及其特性研究

毕成名 徐丽梅 祁百巍 陈炼红

毕成名,徐丽梅,祁百巍,等. 牦牛酥油微胶囊的制备及其特性研究[J]. 食品工业科技,2022,43(23):226−235. doi:  10.13386/j.issn1002-0306.2022030273
引用本文: 毕成名,徐丽梅,祁百巍,等. 牦牛酥油微胶囊的制备及其特性研究[J]. 食品工业科技,2022,43(23):226−235. doi:  10.13386/j.issn1002-0306.2022030273
BI Chengming, XU Limei, QI Baiwei, et al. Preparation and Characterization of Yak Ghee Microcapsules[J]. Science and Technology of Food Industry, 2022, 43(23): 226−235. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022030273
Citation: BI Chengming, XU Limei, QI Baiwei, et al. Preparation and Characterization of Yak Ghee Microcapsules[J]. Science and Technology of Food Industry, 2022, 43(23): 226−235. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022030273

牦牛酥油微胶囊的制备及其特性研究

doi: 10.13386/j.issn1002-0306.2022030273
基金项目: 西南民族大学中央高校基本科研业务费专项资金项目资助(2022NYXXS012)。
详细信息
    作者简介:

    毕成名(1998−),男,硕士研究生,研究方向:食品加工与安全,E-mail:chengming_bi@163.com

    通讯作者:

    陈炼红(1967−),女,硕士,教授,研究方向:民族食品资源开发与研究,E-mail:lianhong_chen@163.com

  • 中图分类号: TS225.2

Preparation and Characterization of Yak Ghee Microcapsules

  • 摘要: 为提高传统牦牛酥油的抗氧化性能,延长保质期,本文以阿拉伯胶和明胶为壁材,采用复合凝聚法对牦牛酥油进行包埋制备牦牛酥油微胶囊。以包埋率为指标,通过单因素和正交试验优化其制备工艺,并研究其理化特性、形貌结构、稳定性和模拟胃肠消化特性。结果表明,牦牛酥油微胶囊最优工艺为:芯壁比1:1.5、壁材质量分数1.5%、复凝pH4.2、复凝温度40 ℃,包埋率达81.39%;牦牛酥油微胶囊的平均粒径、水分含量、溶解度、休止角分别为19.728 μm、3.62%、96.48%、37.7°;扫描电子显微镜和傅里叶红外光谱分析表明,牦牛酥油微胶囊表面光滑,形状结构不规则,牦牛酥油被壁材成功包埋;差式扫描量热和热重分析表明,牦牛酥油微胶囊的热稳定性较好;此外,牦牛酥油微胶囊可以实现牦牛酥油在模拟胃肠液中的控制释放,其中,人工肠液中释放率达99.74%;贮藏实验表明,微胶囊化能减缓牦牛酥油氧化速度、延长货架期。本研究为提高牦牛酥油的生物利用率提供理论依据。
  • 图  1  牦牛酥油微胶囊工艺流程

    Figure  1.  Yak ghee microcapsule process

    图  2  壁材质量分数对牦牛酥油微胶囊包埋率的影响

    Figure  2.  Effect of wall mass fraction on embedding rate of yak ghee microcapsules

    注:不同小写字母表示差异显著,P<0.05;图3图6同。

    图  3  复凝pH对牦牛酥油微胶囊包埋率的影响

    Figure  3.  Effect of resetting pH on embedding rate of yak ghee microcapsules

    图  4  芯壁比对牦牛酥油微胶囊包埋率的影响

    Figure  4.  Effect of core wall ratio on embedding rate of yak ghee microcapsules

    图  5  复凝温度对牦牛酥油微胶囊包埋率的影响

    Figure  5.  Effect of resetting temperature on embedding rate of yak ghee microcapsules

    图  6  固化时间对牦牛酥油微胶囊包埋率的影响

    Figure  6.  Effect of curing time on embedding rate of yak ghee microcapsules

    图  7  粒度分布测定结果

    Figure  7.  The result of particle size distribution

    图  8  牦牛酥油微胶囊扫描电子显微镜分析

    Figure  8.  Scanning electron analysis of yak ghee microcapsules

    图  9  牦牛酥油微胶囊热重分析

    Figure  9.  Thermogravimetric analysis of yak ghee microcapsules

    图  10  牦牛酥油微胶囊的差示扫描量热分析

    Figure  10.  Differential scanning calorimetry analysis of yak ghee microcapsules

    图  11  牦牛酥油微胶囊及其组成成分的傅里叶变换红外光谱图

    Figure  11.  Fourier transform infrared spectra of yak ghee microcapsules and their components

    图  12  模拟胃液中体外释放Logistic模型拟合结果

    Figure  12.  Fitting results of Logistic model simulating in vitro release from gastric juice

    图  13  模拟肠液中体外释放Peppas模型拟合结果

    Figure  13.  Fitting results of Peppas model for in vitro release in simulated intestinal fluid

    图  14  25 ℃对牦牛酥油微胶囊贮藏稳定性的影响

    Figure  14.  Effect of temperature of 25 ℃ on storage stability of yak ghee microcapsules

    注:不同小写字母表示不同时间组内差异显著,不同大写字母表示同一时间组间差异显著,P<0.05,图15图17同。

    图  15  60 ℃对牦牛酥油微胶囊贮藏稳定性的影响

    Figure  15.  Effect of temperature of 60 ℃ on storage stability of yak ghee microcapsules

    图  16  避光对牦牛酥油微胶囊贮存稳定性的影响

    Figure  16.  Effect of protecting from light on the storage stability of yak ghee microcapsules

    图  17  光照对牦牛酥油微胶囊贮存稳定性的影响

    Figure  17.  Effect of light on the storage stability of yak ghee microcapsules

    表  1  正交因素水平表

    Table  1.   Orthogonal factor level table

    水平因素
    A芯壁比B壁材质量分数(%)C复凝pHD复凝温度(℃)
    11:11.04.035
    21:1.51.54.240
    31:22.04.445
    下载: 导出CSV

    表  2  正交试验设计与结果

    Table  2.   Design and results of orthogonal tests

    实验号A芯壁比B壁材质量分数C复凝pHD复凝温度包埋率(%)
    1111154.31
    2122278.68
    3133365.13
    4212368.12
    5223174.84
    6231277.83
    7313255.87
    8321372.39
    9332175.81
    K166.0459.4368.1868.32
    K273.6075.3074.2070.79
    K368.0272.9265.2868.55
    R7.5615.878.922.47
    下载: 导出CSV

    表  3  牦牛酥油微胶囊的物理指标

    Table  3.   The physical index of yak ghee microcapsules

    检测项目结果
    水分含量(%)3.62±0.07
    休止角(°)37.7±0.22
    溶解度(%)96.48±0.81
    下载: 导出CSV

    表  4  激光粒度分析结果

    Table  4.   Laser particle size analysis results

    检测项目结果百分比
    平均粒径(μm)19.728
    径距4.832
    粒径比例(μm)8.934~10.0243.75%
    下载: 导出CSV

    表  5  体外人工模拟胃液释放拟合结果

    Table  5.   Fitting results of in vitro artificial simulation of gastric juice release

    动力学模型模型方程式释放机理拟合方程R2
    零级$ \mathrm{y}=\mathrm{a}+\mathrm{b}\mathrm{t} $恒速释放$ \mathrm{y}=5.02\mathrm{t}+6.228 $0.955
    一级$ \mathrm{y}=\mathrm{a}(1-{\mathrm{e}}^{\mathrm{b}\mathrm{t}}) $一级释放$ \mathrm{y}=28.38(1-{\mathrm{e}}^{-0.49\mathrm{t}}) $0.992
    Higuchi模型$ \mathrm{y}=\mathrm{a}+\mathrm{b}\sqrt{\mathrm{t}} $Fick扩散$ \mathrm{y}=14.1\sqrt{\mathrm{t}}-2.8 $0.981
    Peppas模型$ \mathrm{y}=\mathrm{a}{\mathrm{t}}^{\mathrm{b}} $扩散$ \mathrm{y}=11.4{\mathrm{t}}^{0.58} $0.988
    Logistic模型$ \mathrm{y}={\mathrm{A}}_{2}+\frac{{\mathrm{A}}_{1}-{\mathrm{A}}_{2}}{1+{\dfrac{\mathrm{t}}{{\mathrm{X}}_{0}}}^{\mathrm{P}}} $S型模型$ \mathrm{y}=201.5-\dfrac{215.56}{1+{\dfrac{\mathrm{t}}{280.69}}^{0.356}} $0.997
    下载: 导出CSV

    表  6  体外人工模拟肠液释放拟合结果

    Table  6.   Fitting results of artificial simulated intestinal fluid release in vitro

    模型方程式释放机理拟合方程R2
    零级$ \mathrm{y}=\mathrm{a}+\mathrm{b}\mathrm{t} $恒速释放$ \mathrm{y}=24.547\mathrm{t}+7.261 $0.989
    一级$ \mathrm{y}=\mathrm{a}(1-{\mathrm{e}}^{\mathrm{b}\mathrm{t}}) $一级释放$ \mathrm{y}=224.842(1-{\mathrm{e}}^{-0.152\mathrm{t}}) $0.982
    Higuchi模型$ \mathrm{y}=\mathrm{a}+\mathrm{b}\sqrt{\mathrm{t}} $Fick扩散$ \mathrm{y}=67.702\sqrt{\mathrm{t}}-35.084 $0.988
    Peppas模型$ \mathrm{y}=\mathrm{a}{\mathrm{t}}^{\mathrm{b}} $扩散$\mathrm{y}=32.238{\mathrm{t} }^{0.842}$0.993
    Logistic模型$ \mathrm{y}={\mathrm{A}}_{2}+\dfrac{{\mathrm{A}}_{1}-{\mathrm{A}}_{2}}{1+{\dfrac{\mathrm{t}}{{\mathrm{X}}_{0}}}^{\mathrm{P}}} $S型模型$ \mathrm{y}=146.19-\dfrac{133.823}{1+{\dfrac{\mathrm{t}}{2.79}}^{1.863}} $0.987
    下载: 导出CSV

    表  7  贮藏试验线性回归分析

    Table  7.   Linear regression analysis of storage test

    样品零级反应回归方程零级R2一级反应回归方程一级R2货架期(d)
    避光牦牛酥油$ \mathrm{y}=5.28+0.33\mathrm{t} $0.993$ \mathrm{y}=5.28\times \mathrm{e}\mathrm{x}\mathrm{p}0.0502\mathrm{t} $0.97331
    避光牦牛酥油微胶囊$ \mathrm{y}=6.64+0.0619\mathrm{t} $0.992$ \mathrm{y}=6.64\times \mathrm{e}\mathrm{x}\mathrm{p}0.0089\mathrm{t} $0.948147
    光照牦牛酥油$ \mathrm{y}=5.28+0.435\mathrm{t} $0.997$ \mathrm{y}=5.28\times \mathrm{e}\mathrm{x}\mathrm{p}0.0603\mathrm{t} $0.99124
    光照牦牛酥油微胶囊$ \mathrm{y}=6.64+0.0773\mathrm{t} $0.991$ \mathrm{y}=6.64\times \mathrm{e}\mathrm{x}\mathrm{p}0.0109\mathrm{t} $0.975117
    25 ℃牦牛酥油$ \mathrm{y}=5.28+0.441\mathrm{t} $0.993$ \mathrm{y}=5.28\times \mathrm{e}\mathrm{x}\mathrm{p}0.064\mathrm{t} $0.98623
    25 ℃牦牛酥油微胶囊$ \mathrm{y}=6.64+0.0694\mathrm{t} $0.991$ \mathrm{y}=6.64\times \mathrm{e}\mathrm{x}\mathrm{p}0.01\mathrm{t} $0.979131
    60 ℃牦牛酥油$ \mathrm{y}=5.17+5.62\mathrm{t} $0.996$ \mathrm{y}=5.88\times \mathrm{e}\mathrm{x}\mathrm{p}0.288\mathrm{t} $0.8221
    60 ℃牦牛酥油微胶囊$ \mathrm{y}=6.52+0.747\mathrm{t} $0.991$ \mathrm{y}=6.64\times \mathrm{e}\mathrm{x}\mathrm{p}0.0788\mathrm{t} $0.98812
    下载: 导出CSV
  • [1] 孙美青, 马莺, 程金菊. 牦牛酥油理化性质研究[J]. 中国乳品工业,2016,44(3):9−11. [SUN M Q, MA Y, CHENG J J. Physical and chemical properties of yak butter[J]. China Dairy Industry,2016,44(3):9−11. doi:  10.3969/j.issn.1001-2230.2016.03.002
    [2] AGYARE A N, LIANG Q. Nutrition of yak milk fat-focusing on milk fat globule membrane and fatty acids[J]. Journal of Functional Foods,2021,83:104404. doi:  10.1016/j.jff.2021.104404
    [3] SUGANYA V, ANURADHA V, Research C. Microencapsulation and nanoencapsulation: A review[J]. International Journal of Pharmaceutical & Clinical Research,2017,9(3):233−239.
    [4] 姚云平, 陈丽媛, 刘丹, 等. 茶多酚微胶囊的理化特性及其在油脂中的抗氧化性能[J]. 中国油脂,2021,46(10):116−120. [YAO Y P, CHEN L Y, LIU D, et al. Physicochemical characteristics of tea polyphenol microcapsules and its antioxidant properties in oils[J]. China Grease,2021,46(10):116−120. doi:  10.19902/j.cnki.zgyz.1003-7969.200686
    [5] MATULYTE I, MARKSA M, BERNATONIENE J. Development of innovative chewable gel tablets containing nutmeg essential oil microcapsules and their physical properties evaluation[J]. Pharmaceutics,2021,13(6):873. doi:  10.3390/pharmaceutics13060873
    [6] 张维, 陈丽蕊, 时孟杰, 等. 榛子油微胶囊的制备及其稳定性研究[J]. 食品工业科技,2022,43(2):206−214. [ZHANG W, CHEN L R, SHI M J, et al. Preparation and stability of hazelnut oil microcapsules[J]. Food Industry Science and Technology,2022,43(2):206−214. doi:  10.13386/j.issn1002-0306.2021040331
    [7] 姚泽晨, 张根义. 植物乳杆菌微胶囊包载效果、物化性质及其胃肠道性能[J]. 食品工业科技,2019,40(14):112−117, 133. [YAO Z C, ZHANG G Y. Encapsulation effect, physicochemical and gastrointestinal properties of Lactobacillus plantarum microcapsules[J]. Food Industry Science and Technology,2019,40(14):112−117, 133. doi:  10.13386/j.issn1002-0306.2019.14.019
    [8] 王月月, 段续, 任广跃, 等. 洋葱精油微胶囊制备工艺优化及其品质分析[J]. 食品科学,2018,39(12):232−238. [WANG Y Y, DUAN X, REN G Y, et al. Optimization of preparation technology and quality of onion essential oil microcapsule[J]. Food Science,2018,39(12):232−238. doi:  10.7506/spkx1002-6630-201812036
    [9] 陈欣, 王志耕, 梅林, 等. 喷雾干燥法制备乳脂微胶囊及其特性的研究[J]. 中国粮油学报,2017,32(1):74−79,84. [CHEN X, WANG Z G, MEI L, et al. Preparation and characterization of milk fat microcapsules by spray drying method[J]. Chinese Journal of Grain and Oil,2017,32(1):74−79,84. doi:  10.3969/j.issn.1003-0174.2017.01.013
    [10] ROUSI Z, MALHIAC C, FATOUROS D G, et al. Complex coacervates formation between gelatin and gum Arabic with different arabinogalactan protein fraction content and their characterization[J]. Food Hydrocolloids,2019,96:577−588. doi:  10.1016/j.foodhyd.2019.06.009
    [11] MOHAMMED A S Y, DYAB A K F, TAHA F, et al. Encapsulation of folic acid (vitamin B 9) into sporopollenin microcapsules: Physicochemical characterization, in vitro controlled release and photoprotection study[J]. Materials Science and Engineering: C,2021,128:112271. doi:  10.1016/j.msec.2021.112271
    [12] 姜雪, 段蕾, 包尕红, 等. 酸枣仁油微胶囊的制备与表征[J]. 粮食与油脂,2020,33(9):56−59. [JIANG X, DUAN L, BAO G H, et al. Preparation and characterization of spine date seed oil microcapsules[J]. Grain and Oil,2020,33(9):56−59. doi:  10.3969/j.issn.1008-9578.2020.09.013
    [13] LI F F, WANG H F, MEI X H. Preparation and characterization of phytosterol-loaded microcapsules based on the complex coacervation[J]. Journal of Food Engineering,2021,311(9):110728.
    [14] 程翎. 白术挥发油微胶囊的制备、表征及释放特性研究[D]. 长沙: 长沙理工大学, 2018

    CHENG L. Preparation, characterization and release characteristics of microcapsules of volatile oil from atractylodes macrocephala koidz[D]. Changsha: Changsha University of Technology, 2018.
    [15] 李孟瑶. 生姜精油微胶囊复合膜的制备及应用研究[D]. 长春: 吉林大学, 2020

    LI M Y. Study on preparation and application of ginger essential oil microcapsule composite film[D]. Changchun: Jilin University, 2020.
    [16] SOLOMANDO J C, ANTEQUERA T, PEREZ-PALACIOS T. Lipid digestion products in meat derivatives enriched with fish oil microcapsules[J]. Journal of Functional Foods,2020,68:103916. doi:  10.1016/j.jff.2020.103916
    [17] 王悦. 微藻油微胶囊的制备及其性质研究[D]. 无锡: 江南大学, 2020

    WANG Y. Study on preparation and properties of algal oil microcapsules[D]. Wuxi: Jiangnan University, 2020.
    [18] 谭睿, 申瑾, 董文江, 等. 复合凝聚法制备绿咖啡油微胶囊及其性能[J]. 食品科学,2020,41(23):144−152. [TAN R, SHEN J, DONG W J, et al. Preparation of green coffee oil microcapsules by complex coacervation method and its physicochemical properties[J]. Food Science,2020,41(23):144−152. doi:  10.7506/spkx1002-6630-20191128-273
    [19] DUHORANIMANA E, KARANGWA E, LAI L F, et al. Effect of sodium carboxymethyl cellulose on complex coacervates formation with gelatin: Coacervates characterization, stabilization and formation mechanism[J]. Food Hydrocolloids,2017,69:111−120. doi:  10.1016/j.foodhyd.2017.01.035
    [20] MAHAK G, KUMAR B B. Functional characterization of potential probiotic lactic acid bacteria isolated from Kalarei and development of probiotic fermented oat flour[J]. Probiotics and Antimicrobial Proteins,2017,10(4):654−611.
    [21] TRINH T H, SHAARI K Z K, BASIT A, et al. Effect of particle size and coating thickness on the release of urea using multi-diffusion model[J]. International Journal of Chemical Engineering and Applications,2014,5(1):351.
    [22] 张丽红, 黄梦, 王桂瑛, 等. 木姜子精油微胶囊制备工艺优化及其品质分析[J]. 食品工业科技,2022,43(2):157−165. [ZHANG L H, HUANG M, WAMG G Y, et al. Preparation process optimization and quality analysis of Litsea pungens Hemsl essential oil microcapsules[J]. Science and Technology of Food Industry,2022,43(2):157−165. doi:  10.13386/j.issn1002-0306.2021040232
    [23] 李一喆. 橘皮油微胶囊制备及其理化性质研究[D]. 大连: 大连理工大学, 2020

    LI Y Z. R. Research on the microencapsulated mandarin oil preparation technology and the physicochemical property of the microcapsule[D]. Dalian: Dalian University of technology, 2020.
    [24] 杜歌. 谷胱甘肽的复合凝聚微胶囊化技术研究[D]. 无锡: 江南大学, 2015

    DU G. Study on complex coacervation microencapsulation of glutathione[D]. Wuxi: Jiangnan University, 2015.
    [25] LONG X Y, YAN Q, CAI L J, et al. Box-behnken design-based optimization for deproteinization of crude polysaccharides in Lyceum barbarum berry residue using the Sevag method[J]. Heliyon,2020,6(5):e03888. doi:  10.1016/j.heliyon.2020.e03888
    [26] 郭阳, 包怡红, 赵楠. 复凝聚法制备松籽油微胶囊工艺优化及其氧化稳定性分析[J]. 食品科学,2017,38(18):229−236. [GUO Y, BAO Y H, ZHAO N. Preparation and oxidative stability of microcapsules containing pine nut oil by complex coacervation[J]. Food Science,2017,38(18):229−236. doi:  10.7506/spkx1002-6630-201718036
    [27] 葛双双, 李坤, 涂行浩, 等. 余甘子核仁油微胶囊的制备及其稳定性分析[J]. 食品科学,2018,39(20):253−259. [GE S S, LI K, TU X H, et al. Preparation and stability of Phyllanthus emblica kernel oil microcapsule[J]. Food Science,2018,39(20):253−259. doi:  10.7506/spkx1002-6630-201820037
    [28] 江连洲, 王朝云, 古力那孜·买买提努, 等. 干燥工艺对鱼油微胶囊结构和品质特性的影响[J]. 食品科学,2020,41(3):86−92. [JIANG L Z, WAMG C Z, GHLINAZI M M T N, et al. Effect of drying processes on structural and quality properties of fish oil microcapsules[J]. Food Science,2020,41(3):86−92. doi:  10.7506/spkx1002-6630-20181228-344
    [29] GOYAL A, SHARMA V, SIHAG M K, et al. Effect of microencapsulation and spray drying on oxidative stability of flaxseed oil and its release behavior under simulated gastrointestinal conditions[J]. Drying Technology,2016,34(7):810−821. doi:  10.1080/07373937.2015.1081929
    [30] TIMILSENA Y P, ADHIKARI R, BARROW C J, et al. Digestion behaviour of Chia seed oil encapsulated in Chia seed protein-gum complex coacervates[J]. Food Hydrocolloids,2017,66:71−81.
    [31] 杨小斌, 周爱梅, 王爽, 等. 蓝圆鲹鱼油微胶囊的结构表征与体外消化特性[J]. 食品科学,2019,40(1):117−122. [YANG X B, ZHOU A M, WANG S, et al. Structure characterization and in vitro digestibility of microencapsulated Decapterus maruadsi fish oil[J]. Food Science,2019,40(1):117−122. doi:  10.7506/spkx1002-6630-20171205-066
    [32] WOLD J P, SKARET J, DALSGAARD T K. Assessment of the action spectrum for photooxidation in full fat bovine milk[J]. Food Chemistry,2015,179:68−75. doi:  10.1016/j.foodchem.2015.01.124
    [33] 刘成祥. 牡丹籽油微胶囊的制备及其性质研究[D]. 无锡: 江南大学, 2016

    LIU C X. Study on preparation of peony seed oil microcapsule[D]. Wuxi: Jiangnan University, 2016.
    [34] 张雯静, 吕秋冰, 陈雨柔, 等. 冬瓜籽油氧化稳定性研究及货架期预测[J]. 粮食与油脂,2020,33(12):68−71. [ZHANG W J, LÜ Q B, CHENG Y R, et al. Study on oxidative stability of wax gourd seeds oil and its shelf life prediction[J]. Grain and Oil,2020,33(12):68−71. doi:  10.3969/j.issn.1008-9578.2020.12.019
  • 加载中
图(17) / 表(7)
计量
  • 文章访问数:  42
  • HTML全文浏览量:  10
  • PDF下载量:  6
  • 被引次数: 0
出版历程
  • 收稿日期:  2022-03-22
  • 网络出版日期:  2022-10-21
  • 刊出日期:  2022-11-23

目录

    /

    返回文章
    返回

    重要通知

    1、快速见刊:客座主编专栏征稿-食源性功能物质挖掘及评价
           2、喜讯 :《食品工业科技》被DOAJ数据库收录!
           3喜报:《食品工业科技》世界期刊影响力稳居Q2区
           4、祝贺:《食品工业科技》中国期刊影响力稳居Q1第二名