微波真空与真空联合干燥的蒜粉微胶囊特性(英文)

Characteristics of Microencapsulated Garlic Powder Dried by Microwave-vacuum Combined with Vacuum Drying

为了保护蒜氨酸酶在胃的酸性环境中不失活,从而能够催化蒜氨酸水解为蒜素,采用微波真空与真空联合干燥的蒜粉进行微胶囊化,在模拟肠液中研究了微胶囊化蒜粉的释放动力学。结果发现其可以通过胃的酸性环境而在肠道内释放,扫描电子显微镜观察发现微胶囊化蒜粉颗粒表面壁材结构具有很好的完整性和致密性,芯材很好地包埋于微胶囊中。比较了蒜粉和微胶囊化蒜粉的贮存稳定性,蒜粉的玻璃化转变温度为-2.9℃,微胶囊化蒜粉的玻璃化转变温度为112℃,微胶囊化蒜粉具有良好的贮存稳定性。微胶囊化蒜粉贮存10个月后,硫代亚磺酸酯芯材保留率仍在95%以上。

Garlic powder was prepared by microwave-vacuum and vacuum drying, and then was microencapsulated in order to protect alliinase activity throughout human stomach and improve ratio of alliin transforming into allicin. Studies on the release kinetics of microencapsulated garlic granulates in vitro in simulated intestinal fluid indicated that release of garlic powder can be controlled in intestine by the human stomach condition, which it passes through scanning electron microscope revealed that wall materisals are of good integrity, and core materials are well embedded in the microcapsules. Storage stability of microencapsulated garlic powder was compared with common garlic powder. The glass-transition temperatures of common garlic powder and microencapsulated garlic powder measured by DSC are -2.9 ℃and 112 ℃ separately. So microencapsulated garhc powder has good storage stability. The thiosulfmates retention of microencapsulated garlic powder remains above 95% after 10 month storage.