南瓜籽油的微胶囊化研究

Microencapsulation of pumpkin seed oil

采用喷雾干燥法将南瓜籽油进行微胶囊化,通过单因素和正交实验确定最佳的复合壁材配比、芯壁材配比及乳化剂的添加量,得到南瓜籽油微胶囊化的最佳工艺条件。结果表明,南瓜籽油微胶囊制备的最佳条件为阿拉伯胶与麦芽糊精的质量比为1:1、芯材与壁材的质量比为1:5、乳化剂的添加量为3.5%,此时南瓜籽油微胶囊的包埋率为81.05%。

The micro - encapsulation of pumpkin seed oil was studied by spray drying. The optimal ratio of compound wall, core to wall, and the addition of emulsifier were determined by single factor and or- thogonal experiments. The result showed that： the optimal condition from orthogonal experimental design was： the ratio of compound wall of gum arabic and maltodextrin was 1： 1, the ratio of core to wall was 1 ： 5, the addition of emulsifier was 3.5%. Under the optimal condition, the embedding rate of the pumpkin seed oil micro -encapsulation was 81.05%.