摘要
利用明胶和蔗糖为复合壁材,应用喷雾干燥技术制备VA微胶囊,采用旋转中心组合设计,以微胶囊化效率、产率和保留率为评价微胶囊品质的指标,建立模糊综合评价体系,计算出模糊综合评价值,以模糊综合评价值为目标函数,利用SAS8.1统计分析软件对实验数据作回归拟合,并对方程求一阶偏导。确定VA微胶囊最佳配方参数为:壁材中明胶的比例为16.57g/100g,芯材的载量24.51g/100g,固形物含量为29.78g/100g。
Vitamin A microcapsules were prepared by spray drying and gelatin and sucrose were adopted as wall-material.Microencapsulation efficiency,encapsulation yield and stability used as the evaluation index in the central composite rotatable design.The system of fuzzy comprehensive evaluation was established and calculated the fuzzy comprehensive evaluating index,which was regressively analysed using SAS8.1 package.The optimum parameters were obtained by monadic operator of regression equation, which were as foll...
出处
《食品工程》
2009年第1期50-53,共4页
Food Engineering
关键词
明胶基
微胶囊
模糊综合评价
配方参数
优化
gelatin-based
microcapsule
fuzzy comprehensive evaluation
matrix parameter
optimize
