响应面分析法优化鱼油微囊制备工艺的研究

Optimize the fish oil microcapsule preparation by response surface method

主要论述了以酪蛋白酸钠(SC)、麦芽糊精(MD)为壁材,采用喷雾干燥工艺制备鱼油微囊,并通过中心组合实验(Box-Benhnken)和响应面优化微囊的制备处方和工艺条件以及微囊中包裹的鱼油的性质。研究结果表明:采用优化后的工艺酪蛋白酸钠与麦芽糊精的浓度比为1∶3;鱼油占总投料质量比为35%;高压均质压力为36MPa;出风温度为197℃;进风温度为92℃,结果证明了中心组合实验(Box-Benhnken)和响应面分析法相结合的实验统计方法能快速有效地实现工艺条件优化,其优化后的条件效果较好,所制得微囊产品的包埋率及抗氧化性能显著增加,包埋率可以达到92%,产品性质稳定,质量可控,工艺操作方便且有利于工业化生产。

The fish oil microcapsule were manufactured by spray drying using sodium caseinate and maltodextrin as coating material.The formulation and technology was studied with the Box-Benhnken design and the Response Surface Analysis.The result indicated that the embedding rate and antioxygen of the product were enhanced significantly.The best preparation techniques were： the ratio of fish was 35%;the concentration ratio of sodium caseinate and maltodextrin was 1 ∶3;the pressure of high-pressure homogenization was 36 Mpa;the outlet temperature was 197℃;the inlet temperature was 92℃.The result proved that the combination of the ox-Benhnken design and the Response Surface Analysis can quickly optimized the preparation techniques.The embedding rate and antioxidation property of microspheres were significantly increased;the embedding rate was 92%.The products were stabile and quality was able to control.It is also a convenient and a suitable method for the industrialization.