化学计量法优化大蒜素微胶囊的工艺

Optimizing technological conditions for microencapsulation of garlicin with chemometrics methods

研究以绿豆分离蛋白为壁材,以大蒜油为芯材,采用喷雾干燥法制备大蒜素微胶囊。利用单因素方法探讨均质时间、芯壁比、固形物含量对微胶囊化效果的影响,确定最适工艺条件:均质时间:6min、芯壁比:1∶3,固形物含量8g/100 m L。在此基础上采用响应面方法优化大蒜素微胶囊的最佳工艺条件。结果表明,大蒜素微胶囊化的最佳工艺条件:均质时间6.3min,芯壁比1∶3,固形物含量8.3g/100 m L,乳化稳定性为86,与理论值86.5相差0.57%。因此,利用响应面分析法对大蒜素微胶囊工艺条件的进行优化科学可行。

The study was focused on making garlicin microcapsules by spray-drying method using mung bean protein isolate as the wall material and garlic oil as the core material. The single factor method was used to study the effects of homogeneous time, solid concentration and ratio of core to wall on microencapsulation. Based on the study results, the optimal processing conditions were determined： homogeneous for 6 min, the ratio of core to wall 1 ： 3, and the solid concentration 8g/100mL. The response surface analysis was then exploited to optimize the above processing conditions. The results showed that the optimal conditions were as follows： the homogenizing time 6.3 minutes, the wall material and the core material ratio 1 ： 3, the solid concentration 8.3g/100 mL, and emulsion stability 86, 0.57% less than the theoretical value, 86.5. Therefore, it is feasible using response surface method to optimize the technological conditions for garlicin microcapsules.