菠萝蜜种子淀粉制备香草兰微胶囊的工艺研究

Formulation and Preparation Technique of Vanilla Oil Microcapsuled by Jackfruit Seed Starch

以菠萝蜜种子淀粉为壁材,采用饱和水溶液法制备香草兰精油微胶囊,以包埋产率为指标,采用响应面分析法对微胶囊的包埋条件进行优化探讨。结果表明:5个单因素中,影响最显著的因素为壁芯材比例、包埋温度和包埋时间。响应面优化得到香草兰精油微胶囊的最佳工艺条件为壁芯材比例为7.5∶1;包埋时间72 min;包埋温度54℃,此条件下的包埋产率为(95.46±0.2)%,包埋率为(76.35±0.6)%,载油量为(27.73±0.3)%。试验证明,此条件结果与模型预测值相吻合,此工艺条件可为菠萝蜜种子淀粉包埋香草兰精油微胶囊工艺提供理论依据。

The microcapsule embedding condition was optimized by the response surface analysis based on vanilla essential oil microcapsuled by jackfruit seed starch by the saturated aqueous solution method. Five main variables of significance for the yields were studied including the ratio of wall material to vanilla essential oil, embedding time and temperature, and a Box-Benhnken Design（ BBD） was used based on the results of single factor tests.This resulted in the optimal condition in regards of the ratio of wall material to vanilla essential oil, embedding time and temperature at 7.5 ∶ 1（g ∶ g）, 72 min, and 54 ℃, respectively. Under the optimal condition, the experimental yield of microcapsule was 95.46%±0.2%, encapsulation efficiency and oil content of the essential oil microcapsule reached 76.35%±0.6% and 27.73%±0.3%, respectively, which was in good agreement with the value predicted by the model. This process conditions would provide a theory basis for the embedding of vanilla essence oil microcapsule by jackfruit seed starch.