番茄红素-橄榄油微囊的制备及稳定性研究

Study on Preparation and Stability of Lycopene-Olive Oil Microcapsules

目的:利用微囊化技术提高番茄红素的稳定性。方法:以明胶和阿拉伯胶为混合壁材,用复凝聚法制备番茄红素-橄榄油微囊,通过电镜扫描和粒径测定法评价微囊的体外特征,并在光照和热破坏条件下考察其稳定性。结果:初步确定微囊制备的最佳工艺:以橄榄油为油相,囊材溶液质量浓度为0.05g.mL-1,成囊时体系pH值为4.0、温度为45℃;选用高剪切乳化机进行乳化,转速为3000r.min-1,乳化时间为5min;以冷冻干燥法进行微囊干燥。由此制得的微囊圆整度好,平均粒径约7μm,均匀度为0.0899,包封率为81.8%;在强光(4500Lx)或高温(60℃)下放置10天,其含量基本稳定。结论:番茄红素-橄榄油微囊制备工艺简易,成品稳定性好,值得进一步研究开发。

Objective： To improve the stability of lycopene by means of microcapsulation technique.Methods： The gelatin and arabic gum were used as wall material to prepare lycopene-olive oil microcapsules by the complex eoacervation method. Their characteristics in vitro were evaluated by SEM and particle sizer, and their stability under light and thermal breakdown condition was studied . Results： The optimized preparation process for lycopene-olive oil microcapsules was confirmed as follows： olive oil was used as the oil phase, the concentration of the wall material was 0. 05 g.mL^-1, pH and temperature of encapsulation were 4.0 and 45℃ respectively, the sheafing emulsifier was used for emulsification at 3 000 r.min^- 1 for 5 rain and the freeze-dry method was used to dry the mieroeapsules. The prepared microeapsules showed regular spherical shape with an average particle size of 7 μm, a uniformity of 0. 089 9 and a encapsulation efficiency of 81.8%. The microeapsules were stable under the light of 4 500 Lx and at temperature of 60 ℃ for 10 d. Conclusion： The preparation technique of lycopene-olive oil microcapsules is simple, and the stability of lyeopene is improved obviously after the preparation of mierocapsules. The microcapsules are worthy for further development.