榛子油的微胶囊化工艺优化

Optimization of Microencapsulation Technology of Hazelnut Oil

为减缓榛子油氧化,延长其贮藏期,以壳聚糖和β-环糊精为复合壁材,以亚麻籽胶为乳化剂,采用乳液聚合法结合冷冻干燥方式将榛子油微胶囊化,并通过单因素和响应面优化得到最佳工艺条件。结果表明:当固形物的质量分数为25%,乳化温度为60℃,壁芯材比例为2∶1,乳化剂含量为0.34%时,所制得的微胶囊包埋率为72.89%±0.58%,经冷冻扫描电镜观察微胶囊形态可知,制得的微胶囊呈规则的球形,且包埋效果较好,证明该方法能有效的提高榛子油微胶囊的包埋率。

In order to slow down the oxidation of hazelnut oil and prolong its storage period,this study used chitosan and beta cyclodextrin as composite wall material,linseed gum as emulsifier,and emulsion polymerization method combined with freezedrying method to hazel oil.Microencapsulation was carried out and the optimum process conditions were obtained by single factor and response surface optimization.The results showed that the encapsulation rate of microcapsules was 72.89%±0.58%when the mass fraction of solid was 25%,the emulsifying temperature was 60℃,the ratio of wall core material was 2∶1 and the content of emulsifier was 0.34%.The morphology of microcapsules observed by freeze scanning electron microscopy showed that the microcapsules were regular spherical,and the encapsulation effect was better.The method was proved to be effective.It can effectively improve the embedding rate of hazelnut oil microcapsules.