基于响应面法黑树莓果汁微胶囊化工艺优化

Optimization of Microencasuplation of Black Raspberry Juice by Response Surface Methodology

以黑树莓果汁为芯材,海藻酸钠、壳聚糖为壁材,采用锐孔-凝固浴法对黑树莓果汁进行微胶囊化。运用Box-Behnken中心组合设计和响应面分析,对影响黑树莓果汁微胶囊化主要因素即壁材芯材配比、海藻酸钠质量分数、壳聚糖质量分数进行多项式回归模型建立和最优化。结果表明:在壁材海藻酸钠/芯材4.05、海藻酸钠质量分数2.27%、壳聚糖质量分数1.28%时,黑树莓果汁微胶囊的包埋效果最好,包埋率可达87.15%。

Black raspberry juice was microencapsulated using sodium alginate and chitosan as wall materials by piercing- solidifying incuber method. Box-Behnken experimental design coupled with response surface was used to optimize key process conditions including wail/core material ratio, sodium alginate concentration and chitosan concentration. A polynomial regression model describing the effects of the process conditions on microencasuplation efficiency of black raspberry juice was established. The results showed that the best microencapsulation results were obtained under the conditions： wall/core material ratio 4.05, sodium alginate concentration 2.27%, and chitosan concentration 1.28%. The microencasuplation efficiency was up to 87.15%.