Optimization of Xiangzaolu simulate substance microencapsulation condition
-
摘要: 为减少香糟卤在贮藏过程中的香气损失,本研究选用9种香糟卤关键香气化合物乙酸乙酯、乳酸乙酯、乙醇、丁二酸二乙酯、苯乙醇、异戊醇、醋酸、糠醛、2-羟基-4-甲基戊酸乙酯为芯材,以大豆分离蛋白、麦芽糊精为壁材,通过对大豆分离蛋白添加量、均质时间、乳化剂添加量和芯材添加量四个因素进行单因素和响应曲面实验对包埋条件进行优化,得到最佳条件为:大豆分离蛋白的添加量为4.11%,乳化剂添加量为2.22%,芯材添加量为19.33%,均质时间为7.39 min,得到微胶囊的包埋率为70.12%,验证值与模型预测值（69.59%）非常接近,证明了回归模型拟合较好。因此,响应曲面优化香糟卤模拟物的微胶囊包埋条件是可行的。Abstract: To reduce aroma loss during storage, nine kinds of key aroma compounds ( ethyl acetate, ethyl lactate, ethanol, diethyl succinate, benzyl alcohol, amyl alcohol, acetic acid, furfural, 2-hydroxy-4-methyl pentanoate) of xiangzaolu was selected as core material, and soy protein isolate and maltodextrin were taken as wall material.Univariate and response surface experiments were applied to analyze the best embedding condition through the isolated soy protein content, homogenization time, the amount of emulsifier and the core content.The optimal conditions were as follows: isolated soy protein content 4.11%, emulsifier content 2.22%, core content 19.33%, homogeneous time 7.39 min.The rate of microcapsules was 70.12%.The verified value was closed to the predicted maximum value ( 69.59%) , which certified that the fitting of regression model was good. Hence, the optimized condition of Xiangzaolu simulate substance by response surface is feasible.
-
Keywords:
- Xiangzaolu /
- microencapsulation /
- flavor /
- optimization
-
[1] 郑国锋.香糟卤生产工艺及其关键控制点的研究[D].无锡:江南大学, 2007. [2] 姥海鸿.香糟卤的调制及运用[J].四川烹饪, 2005 (9) :27. [3] 张才锦.糟卤的研制[J].上海调味品, 1996 (4) :6-7. [4] Jeng J G, Chen C C, Lin S J, et al.Interaction of orange juice and inner packaging material of aseptic product[J].Food and Packaging, 1991, 16:187-202.
[5] Mridusmita C, Andrew C, Margaret C, et al.Effect of packaging materials and storage on major volatile compounds in three Australian native herbs[J].Journal of Agriculture and Food Chemistry, 2013, 61 (24) :5738-5745.
[6] Ancos B D, Ibariez E, Reglero G, et al.Frozen storage effects on anthocyanins and volatile compounds of raspberry fruit[J].Journal of Agriculture and Food Chemistry, 2000, 48:837-879.
[7] 易倩.低温贮藏对川式腊肉风味品质的影响研究[D].重庆:西南大学, 2011. [8] Nesine M, Moncef C, Salem H.Effectiveness of almond gum trees exudate as a novel edible coating for improving postharvest quality of tomato (Solanum lycopersicum L.) fruits[J].Food Science and Technology International, 2012, 20 (1) :33-43.
[9] Perez-Rodriguez F, Zamorano A R, Posada-Izquierdo G D, et al.Study of the effect of post-packaging pasteurization and argon modified atmosphere packaging on the sensory quality and growth of endogenous microflora of a sliced cooked meat product[J].Food Science and Technology International, 2012, 20 (1) :3-12.
[10] Johnson O L, Jaworowicz W, Cleland J L, et al.The stabilization and encapsulation of human growth hormone into biodegradable microspheres[J].Pharm Research, 1997, 14 (6) :730-735.
[11] 谢帆.肉桂醛微胶囊制备及其释放规律[D].广州:华南理工大学, 2012. [12] 杨海燕, 于蒙, 刘姗姗, 等.冷冻干燥法制备甜杏仁油微胶囊[J].食品科学, 2012, 33 (18) :36-40. [13] 李新明, 李小兰, 周爱国.喷雾减压冷冻干燥法生产孜然精油微胶囊[J].中国调味品, 2005, 322 (12) :17-22. [14] Faria A F, Mignone R A, Montenegro M A, et al.Characterization and singlet oxygen quenching capacity of spraydried microcapsules of edible biopolymers containing antioxidant molecules[J].Journal of Agricultural and Food Chemistry, 2010, 58:8004-8011.
[15] Reineccius G A, Ward F M, Whorton C.Developments in gum acacias for the encapsulation of flavours[J].American Chemical Society, 1995, 14:161-168.
[16] Sousdaleff M, Baesso M L, Neto A M, et al.Microencapsulation by freeze-drying of potassium norbixinate and curcumin with maltodextrin:stability, solubility, and food application[J].Journal of Agricultural and Food Chemistry, 2013, 61:955-965.
[17] 于蒙.甜杏仁油微胶囊化关键技术研究及中试[D].乌鲁木齐:新疆农业大学, 2012. -
期刊类型引用(2)
1. 葛善赢，张海涛，王士佳，李佳宸，吴学智，张佰清. 脉冲强光诱变选育高产乳酸植物乳杆菌及其益生特性研究. 中国酿造. 2023(10): 59-64 . 
百度学术
2. 张佰清，葛新宇，马凤鸣，马艺超，张士豪，谢加豪. 脉冲强光诱变对黑曲霉产果胶酶活力的影响. 农业工程学报. 2020(03): 296-301 . 百度学术
其他类型引用(5)
计量
- 文章访问数: 163
- HTML全文浏览量: 20
- PDF下载量: 78
- 被引次数: 7
下载:
