不同填充剂对虾青素微囊粉品质影响的研究

Research on Effect of Different Fillers on Quality of Astaxanthin Microencapsulated Powder

对由不同填充剂生产的虾青素微囊粉的品质进行研究,为虾青素微囊粉的产品质量提高提供科学依据。对由4种不同的糖类物质作为壁材填充剂生产的4种虾青素微囊粉的物理性质和稳定性进行评价,以水溶性、包封率、吸湿性、粉体不同温度条件下的稳定性以及其水溶液的光稳定性、酸碱稳定性和热稳定性作为指标,对虾青素微囊粉的质量进行详细的考察。以蔗糖作为壁材填充剂生产的虾青素微囊粉的水溶性、包埋率以及粉体和水溶液的稳定性均较好,麦芽糊精次之,低聚麦芽糖和乳糖较差,但蔗糖的吸湿性较大,造成产品的流动性较差。单一的糖类填充剂无法达到虾青素微囊粉的品质要求,需要通过蔗糖和其它糖类复配才能满足产品品质要求。

Study the quality of astaxanthin powder produced by different fillers in order to provide the scientific basis for its quality control and application. Physical properties and stability were evaluated for 4 kinds of astaxanthin powder produced by different kinds of filler. The cold water solubility, encapsulation efficiency, hygroscopicity, long-term and accelerated stability of the powder, light stability, acid and alkali stability and thermal stability of aqueous solution were used as indexes, the quality of astaxanthin powders was evaluated in detail. The cold water solubility, encapsulation efficiency, long-term and accelerated stability of the powder, light stability, acid and alkali stability and thermal stability of aqueous solution of which astaxanthin powder with sucrose as the filler were best. But sugar was easy to absorb moisture, resulting in poor liquidity of products. Single sugar filling agent could not reach quality request of astaxanthin powder, needing sugar compound with other sugar to meeting the requirements of product quality.