碳酸钙固体脂质微粒的制备工艺优化及其直压性能和感官特性

Optimization of Preparation Process of Calcium Carbonate Solid Lipid Particles and Its Compression Performance and Sensory Characteristics

采用转相乳化法制备固体脂质颗粒(Solid lipid particles,SLP)对碳酸钙进行包埋,旨在改善碳酸钙的感官可接受性。通过正交试验对制备条件包括酪蛋白酸钠浓度、水相与油相的比例、搅拌转速和乳化均质时间进行了优化,测定不同钙源的钙咀嚼片预混料粉体的卡尔粉体流动性指数和钙咀嚼片的抗张强度,考察了固体脂质碳酸钙的流动性和可压性,并对不同钙源的钙咀嚼片进行了感官评价。结果表明:固体脂质碳酸钙的最佳制备条件为酪蛋白酸钠浓度2%、搅拌速度1600 r/min、乳化时间80 s、水相油相比8∶1,钙的荷载率可达99.8%;固体脂质碳酸钙咀嚼片预混料的卡尔流动性综合指数高于粉末碳酸钙咀嚼片预混料,流动性良好;采用粉末碳酸钙直接压片,片剂抗张强度仅为33.5 N/cm^2,而利用固体脂质碳酸钙制备钙咀嚼片直接压片,片剂抗张强度为210.6 N/cm^2,且口感良好无沙粒感。使用固体脂质对碳酸钙进行包埋在改善碳酸钙的感官特性和直压性能方面表现优异,具有良好的应用前景。

Solid lipid particles (SLP)were prepared by phase-inversion and emulsification to encapsulate the calcium carbonate,designed to improve the sensory acceptability of calcium carbonate.The orthogonal test was used to optimize the preparation conditions including sodium caseinate concentration,agitation speed,emulsifying time and ratio of aqueous phase to oil phase.The Carr's flow ability index of premixed powder was tested to evaluate the compressibility and flow ability of SLP loaded calcium carbonate,and the tensile strength and sensory property of the calcium chewable tablets of different calcium sources were investigated.The optimum conditions for the preparation of SLP loaded carbonate particles were as followed:2% sodium caseinate,the ratio of water to oil 8:1,stirring at 1600r/min for 80s.The calcium loading efficiency was up to 99.8%. The Carr mobility index of the chewable tablet with premix of SLP loaded calcium carbonate was higher than the common calcium carbonate.The mean tensile strength of the tablets was 210.6N/cm^2 for SLP loaded calcium carbonate,while 33.5N/cm^2 for common calcium carbonates.The use of SLP for calcium carbonate embedding improves the organoleptic and mechanical properties of calcium carbonate,it would have a good application prospect.