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中国精品科技期刊2020
王小宁, 张存劳, 罗国平, 杨黎彬. 山核桃油微囊的制备及稳定性研究[J]. 食品工业科技, 2017, (05): 214-218. DOI: 10.13386/j.issn1002-0306.2017.05.032
引用本文: 王小宁, 张存劳, 罗国平, 杨黎彬. 山核桃油微囊的制备及稳定性研究[J]. 食品工业科技, 2017, (05): 214-218. DOI: 10.13386/j.issn1002-0306.2017.05.032
WANG Xiao-ning, ZHANG Cun-lao, LUO Guo-ping, YANG Li-bin. Preparation and stability of pecan oil microcapsules[J]. Science and Technology of Food Industry, 2017, (05): 214-218. DOI: 10.13386/j.issn1002-0306.2017.05.032
Citation: WANG Xiao-ning, ZHANG Cun-lao, LUO Guo-ping, YANG Li-bin. Preparation and stability of pecan oil microcapsules[J]. Science and Technology of Food Industry, 2017, (05): 214-218. DOI: 10.13386/j.issn1002-0306.2017.05.032

山核桃油微囊的制备及稳定性研究

Preparation and stability of pecan oil microcapsules

  • 摘要: 采用复凝聚法制备山核桃油微囊,以包油率为指标,以阿拉伯胶用量、明胶用量、山核桃油添加量、固化剂用量、p H为考察因素,在单因素实验的基础上,通过正交实验确定山核桃油微囊的最优处方为:阿拉伯胶用量10%,明胶用量15 m L,山核桃油添加量0.6 m L,固化剂添加量6 m L,p H为4.0。制备的微囊平均包油率为83.9%±0.24%,经倒置显微镜法观察其形态规则,分布均匀,采用Malvern激光粒度仪测定平均粒径为1.423μm,Zeta电位值为-38.2 m V。稳定性实验结果表明制备的微囊在高温、强光照下包油率稳定,有利于进一步加工贮藏。 

     

    Abstract: Pecan oil microcapsules were prepared by coacervation encapsulation method.After the single factor experiment with arabic glue, gelatin, pecan oil, curing agent and p H as the research factors, the orthogonal test was used to optimize the prescription of pecan oil microcapsule with oil-embedding rate as the index.The optimal prescription of the pecan oil microcapsule was as follows: 10% Arabic gum, 15 m L gelatin, 0.6m L pecan oil, 6m L curing agent and p H4.0.The oil-embedding rate was 83.9% ± 0.24% under the optimal preparation condition, and the morphology was regular observed by inverted microscope method, with the average particle size of 1.423 μm and Zeta potential of-38.2 m V determined by Malvern laser granularity instrument.The results of stability test showed that the oil-embedding rate was stable under high temperature and strong light, which was conductive to further processing and storage.

     

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