油茶籽油的脂肪酸成分分析及其微胶囊化的制备

Fatty Acid Analysis and Microcapsule Preparation of Camellia Oil

通过气相色谱-质谱法(GC-MS),对油茶籽油的脂肪酸成分进行分析,油茶籽油中主要的脂肪酸成分为棕榈酸、硬脂酸、油酸、亚油酸和亚麻酸等,其中不饱和脂肪酸成分达80%以上。以大豆分离蛋白和麦芽糊精作为壁材,采用喷雾干燥的方式对油茶籽油进行微胶囊化制备研究。通过单因素和正交实验,考察了乳化温度、复合壁材配比、壁材浓度以及壁芯材配比等因素对微胶囊包埋率的影响,优化出油茶籽油微胶囊制备的最佳工艺条件为:乳化温度为75℃,大豆分离蛋白和麦芽糊精的配比为0.6,壁材浓度为13%,壁芯材比例为1.5:1。在上述条件下,制备的油茶籽油微胶囊的包埋率达83.83%。对油茶籽油微胶囊化产品进行相关检测和分析。扫描电镜(SEM)显示微胶囊化产品结构完整,具有较好的包埋效果。微胶囊的粒径通过马尔文激光粒度仪测定为8.43μm。

The fatty acid composition of camellia oil was analyzed by GC-MS. It was mainly composed of palmitate, stearic acid, oleic acid, linoleic acid and linolenic acid, of whichthe content of unsaturated fatty acid reached more than 80%. The microencapsulation of camellia oil was prepared by spraying drying using soybean protein isolate and maltodextrin as wall materials. The effects of emulsifying temperature, the ratio of SPI to MD, the wall materials concentrations, and the ratio of oil to wall materials on the encapsoluation efficiency were examined based on single factor and orthogonal experiments. The optimum process conditions were as follows： emulsifying temperature 75 ℃, SPI/MD 0.6, the wall materials concentrations 13%, and core material： wall material 1.5：1. Under the optimal conditions, the encapsulation efficiency of camellia oil microencapsulation was 83.83%. The structure of microcapsules was observed by a scanning electron microscope（SEM） and the size distribution of camellia oil microcapsules was 8.43μm measured by a laser particle, which confirmed the structure integrality and better integrality of microcapsules.