杏仁油微胶囊制备工艺的优化

Optimization of technology for almond oil microencapsulation

杏仁油中不饱和脂肪酸含量较高,为防止杏仁油的氧化,扩大杏仁油的用途,以麦芽糊精和牛乳分离蛋白为壁材,大豆卵磷脂为乳化剂,采用喷雾干燥法对超临界CO2萃取的杏仁油进行了微胶囊化研究,采用响应面分析法研究了微胶囊的最佳配方,正交法确定了喷雾干燥的最佳工艺参数。结果表明:杏仁油微胶囊包埋最佳配方为杏仁油质量分数25%、牛乳分离蛋白质量分数25%、大豆卵磷脂质量分数2%和麦芽糊精质量分数48%,在20MPa压力下均质处理;喷雾干燥适宜的工艺参数为进风温度180℃,出风温度80℃,进料温度50℃。在上述优化条件下可制得高质量高包埋率的杏仁油微胶囊产品,包埋率达94.7%。

Almond oil has a high content of unsaturated fatty acids. In order to avoid the oxidation and enlarge the uses of almond oil, the microencapsulation of the almond oil extracted by the supercritical CO2 technique was studied. The almond oil was microencapsulated by spray drying method with milk protein isolates and malt dextrin as wall materials, soy lecithin as emulsifier. The optimal microencapsulation formula was studied via response surface methodology （RSM） and the optimal technological parameters of spray drying technique were determined by orthogonal design. The results show that the optimal formula of the almond oil microcapsule is almond oil 25%, milk protein isolates 25%, soy lecithin 2% and malt dextrin 48%, and the proper homogenizing pressure is 20 MPa; the optimal technological parameters of spray drying are inlet air temperature 180℃ , outlet air temperature 80℃ and feed temperature 50℃. The high quality and embedding rate microencapsulation of almond oil is obtained, and the embedding rate can reach 94.7% under optimal conditions.