模糊综合评价法优化橄榄油微胶囊包埋工艺

Optimization of Microencapsulation Technology of Olive Oil by Fuzzy Comprehensive Evaluation

利用魔芋胶和阿拉伯胶作复配壁材;用橄榄油作微胶囊芯材;应用乳液聚合-冷冻干燥技术制备橄榄油微胶囊。采用响应面实验设计,以微胶囊包埋率、产率和芯材载量为评价指标,通过模糊变换,建立模糊综合评价体系,优化橄榄油微胶囊包埋工艺。实验结果表明:橄榄油微胶囊最佳工艺参数为:壁材中魔芋胶含量74%、阿拉伯胶含量26%、乳化温度40℃、壁芯比5.7∶1。在此条件下得到的橄榄油微胶囊包埋率为64.8%,载量为13.3%,产率为94.0%。橄榄油微胶囊在电镜下呈颗粒均匀、较为饱满的近似球形,粒径0.2~0.3μm。橄榄油微胶囊化可提高其利用率和储存稳定性,同时可扩大橄榄油的应用范围。

Olive oil microcapsules were prepared by emulsion polymerization-freeze drying method,and konjac gum,gum arabic were used as wall material. Microencapsulation efficiency,encapsulation yield and the core material load were used as the evaluation index in the response surface methodology. The system of fuzzy comprehensive evaluation was established to optimize the embedding process of olive oil microcapsule. The experimental results showed that the optimum conditions for olive oil microencapsulation were as follows:The rate of konjac gum in the wall material was 74%,the rate of gum arabicin the wall material was 26%,the emulsifying temperature was 40 ℃,wall-core ratio was 5.7∶1.Under these conditions,the embedding rate of olive oil microcapsule was 64.8%,the load was 13.3%,and the yield was 94.0%. Under the electron microscope,the microcapsules showed a round shape with uniform and relatively full particles,and the particle size was about 0.2~0.3 μm.The experiment has achieved its intended purpose. Microencapsulation helps improve the utilization of olive oil and meanwhile prolong its service life.