复凝聚法制备金枪鱼鱼油微胶囊的工艺优化

Optimization of Complex Coacervation Preparation of Fish Oil Microencapsulation from Tuna(Eleotridae) by Orthogonal Test

以鱼油微胶囊的外型和包封率为指标,考察了海藻酸钠质量分数、CaCO3质量分数、壳聚糖质量分数、乳化剂Span-80质量分数、芯壁比、壁材比、乳化速率对微胶囊制备效果的影响,通过正交设计得到了优化的工艺参数为:海藻酸钠质量分数1.5%、CaCO3质量分数8%、壳聚糖质量分数2.5%、乳化速率1000 r/min、乳化剂Span-80质量分数1%、芯壁比1∶4、壁材比1∶1,微胶囊包封率达到了90.73%±2.16%,微胶囊粒径为100μm左右,较均匀。

The appearance and the encapsulation efficiency of fish oil microcapsule were used for the indicators,the influences of the mass percent concentrations of sodium alginate,CaCO3,chitosan Span-80,core to wall ratio,wall to material ratio,emulsion speed,to the quality of microcapsule were vestigated.Based on single-factor tests,the optimized complex coacervation technology was developed through orthogonal L（18）（3）~7 test：The highest encapsulation efficiency（90.73%±2.16%）was obtained when sodium alginate mass percent concentration,CaCO3 mass percent concentration,chitosan mass percent concentration,emulsifying speed,emulsifier Span-80 mass percent concentration,ratio of core to wall,ratio of wall to material were 1.5%,8%,2.5%,1 000 r/min,1%,1：4,1：1,respectively.Microcapsule particle size was about 100 μm,relatively uniform.