Optimization of purple sweet potato anthocyanins microcapsules by response surface methodology
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摘要: 目的:以紫甘薯花青素为芯材,筛选能提高其水相稳定性的壁材并采用响应面法优化微胶囊制备工艺条件。方法:以包埋率为考察指标,利用Box-Behnken实验和方差分析,从包埋温度、包埋时间、壁材浓度、壁材芯材质量比四个方面优化微胶囊制备工艺条件。并对所制备的微胶囊进行电镜扫描和稳定性研究。结果:筛选玉米朊作为壁材,获得优化制备工艺条件为:包埋时间30 min、包埋温度32℃、壁材浓度1%、壁材芯材质量比5∶2.2（w/w）,此时紫甘薯花青素微胶囊包埋率达到81.55%±0.89%,其密度为2.88 g/m L,含水率为4.42%,紫甘薯花青素微胶囊为类似圆球状的紫色粉末,该工艺明显提高了紫甘薯花青素水相热稳定性,p H稳定性和室外光稳定性。结论:实验结果表明,以玉米朊作为壁材进行紫甘薯花青素微胶囊化是提高其水相稳定性的一种较好方法。Abstract: Objective: The wall materials for the microcapsulation of purple sweet potato anthocyanins were selected to improve their stabilization in aqueous phase and the response surface was used to optimize the process conditions.Methods: The selected parameters including microcapsulation tempreture, time, wall material concentration, wall/core material ratio were optimized using Box-Behnken experimental design with variance analysis based on the microcapulation efficiency. The prepared microcapsules were subjected to electron microscopic observation and stability test.Results: The zein was selected as the wall material.The results showed that the optimal microcapsulation results were obtained under the conditions: microcapsulation time30 min, tempreture 31 ℃, wall material concentration 1%, wall/core material ratio 5 ∶ 2.2 ( w/w) . Under these optimal conditions, the microcapulation efficiency was up to 81.55% ± 0.89%, their density was 2.88 g/m L, moisture content was4.42%.The anthocyanins microcapsules were purple with a cylinder-like shape. The microcapsules were more stable than the native anthocyanins when exposed to aqueous phase, p H and outdoor light.Conclusion: Therefore, microcapsulation is a good way to improve the stabilization of purple sweet potato anthocyanins in aqueous phase.
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