椰子油基结构油脂微胶囊制备及其性质研究

Optimization of preparation technology and relevant properties analysis of micro capsule manufactured by structural oil based on coconut oil

研究了喷雾干燥法制备椰子油基结构油脂微胶囊的最佳工艺及产品的相关指标。首先通过比较相同条件下乳状液的乳化稳定性和产品的微胶囊化效率确定了壁材的种类。其次,采用单因素实验确定了乳化剂用量、壁材比、芯壁比、固形物浓度和进风温度对微胶囊化效率的影响,然后通过响应面优化探讨最佳的反应条件。结果表明,喷雾干燥法制备椰子油基结构油脂微胶囊的最佳工艺条件为:乳化剂用量0.96%、壁材比1.96:1、芯壁比0.32:1、固形物浓度15.23%、进风温度190℃,在此条件下微胶囊化效率的预测值为74.76%,按此条件进行验证,结果为(73.79±0.8036)%,得到的产物为乳白色粉末状固体,颗粒细小均匀,具有椰子特有的香气。之后对产品进行了部分理化指标分析及氧化稳定性、电镜、紫外和红外分析,结果表明产品具有良好的溶解性、贮藏稳定性,其中的椰子油基结构油脂有少量不饱和双键被氧化,油脂的官能团并未发生改变。

The optimum processing technology and the related indexes of micro capsule manufactured by structural oil based on coconut oil with spray drying method were studied. Firstly, the type of wall material was determined by comparing the emulsion stability and the micro encapsulation efficiency of the products under the same conditions. Secondly, the effect of emulsifier dosage, wall material ratio, core wall ratio, solid content and inlet temperature on the micro encapsulation efficiency was determined by single factor experiment. The optimal reaction conditions are optimized by response surface optimization. The optimum technological conditions were as follows： the dosage of emulsifier 0.96%, the wall material ratio 1.96：1, the core wall ratio 0.32：1, the solid content 15.23%, the inlet air temperature of 190 ℃, the predictive value of the micro encapsulation efficiency was 74.76%. According to this condition, the result was（73.79＋0.8036）%, the products was milky white powder solid, the particle was small and uniform, and it had the characteristic coconut aroma. The physical and chemical indexes of the products were analyzed, and the oxidation stability, electron microscope, UV and IR analysis were carried out, the results showed that the products had good solubility and storage stability, a small amount of unsaturated double bond of the oil were oxidized, and the functional groups did not change.