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投稿时间：2021-05-20
投稿时间：2021-05-20
中文摘要: 以阿拉伯胶、β-环糊精作为复合壁材，二十二碳六烯酸（docosahexaenoic acid，DHA）藻油为芯材，通过喷雾干燥法制备DHA藻油微胶囊。采用单因素试验结合响应面试验优化DHA藻油微胶囊制备工艺，得到最佳制备条件：壁材质量比（β-环糊精∶阿拉伯胶）1∶2.82，芯壁质量比 1∶2.3，固形物浓度 16%，进料速度 15.5 r/min，进风温度 167℃，包埋率为94.87%。通过傅里叶红外光谱仪、扫描电镜、激光粒度仪、热重分析仪对微胶囊结构、形态进行表征。结果表明微胶囊结构完整，外壁未出现破损、孔洞，包埋效果较好，粒径分布集中，并且具有良好的热稳定性，符合大多数食品加工温度的要求。
Abstract:Using gum arabic and β -cyclodextrin as the composite wall material and docosahexaenoic acid（DHA）algal oil as the core material，microcapsules were prepared by spray drying.A single factor experiment combined with a response surface methodology experiment optimized the preparation process.The optimum preparation conditions employed were as follows:wall material mass ratio（β-cyclodextrin:acacia），1∶2.82；core wall mass ratio，1∶2.3；solids concentration，16%；feed rate，15.5 r/min；inlet air temperature，167 ℃；microencapsulation efficiency，94.87%.The structure and morphology of microcapsules were characterized by Fouriertransform infrared spectrometry，scanning electron microscopy，laser particle size analysis，and thermogravimetric analysis.The results revealed a complete microcapsule structure，with no damage or holes on the outer wall，good embedding effect，concentrated particle size distribution，and good thermal stability.These attributes meet the requirements of most food processing temperatures.
文章编号：202212016 中图分类号： 文献标志码：
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