黑果枸杞花色苷微胶囊化研究

Study on Microencapsulation of Lycium barbarum Anthocyanins

[目的]建立微胶囊造粒仪法制备黑果枸杞花色苷微胶囊的方法。[方法]通过单因素试验,考察壁材中海藻酸钠、明胶、β-环糊精以及氯化钙添加量对黑果枸杞花色苷包埋率的影响,采用正交试验优化黑果枸杞花色苷微胶囊的包埋工艺。[结果]黑果枸杞微胶囊的最佳制备工艺为海藻酸钠添加量2.0%,明胶添加量7.0%,β-环糊精添加量40.0%,氯化钙添加量2.5%。此条件下制备的微胶囊平均包埋率可达90%。黑果枸杞花色苷微胶囊为圆形球状的玫红色颗粒,受强光、温度的影响,明显比微胶囊化之前稳定。[结论]该研究可为黑果枸杞花色苷的进一步开发利用提供参考。

[ Objective ] To establish a method for preparing anthocyanin microcapsules of Lycium barbarum L. by microencapsulation granula-tor. [Method ] Through single factor experiment, study the wall material of sodium alginate, gelatin, beta cyclodextrin, and the mass fraction of calcium chloride on Lycium ruthenicum anthocyanins package effect of embedding rate, the optimization of micro encapsulation technology of Lycium ruthenicum anthocyanins in orthogonal test. [ Result ] The results showed that the optimum preparation conditions of alginate microcap-sules were sodium alginate concentration 2. 0% , gelatin concentration 7. 0% , concentration of （3-cyclodextrin 40. 0% , calcium chloride con-centration 2.5%. Under these conditions, the average embedding rate of microcapsules was 90%. The anthocyanin microcapsule of Lycium barbarum L. is a round spherical rose granule, which is obviously stabilized by the influence of light and temperature. [ Conclusion] This study can provide reference for further development and utilization of anthocyanins from Lycium barbarum L . .