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响应面法优化叶黄素微胶囊制备工艺及其稳定性研究 被引量:2

Optimization of preparation process and stability of lutein microcapsules by response surface methodology
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摘要 以单甘酯的添加量、辛烯基琥珀酸淀粉钠的添加量、高压均质时间和固形物含量为影响因素,以叶黄素微胶囊包埋率为响应值,采用响应面分析法来优化微叶黄素微胶囊制备工艺,并对在最佳条件下制备的叶黄素微胶囊稳定性进行了评价。结果表明:最优的工艺条件为单甘酯的添加量为1.40%,辛烯基琥珀酸淀粉的添加量为35.50%,高压均值时间为6min,固形物的含量为42%,在此条件下叶黄素微胶囊包埋率为(86.75±0.23)%,微胶囊粉末在常温下放置84h后,叶黄素的含量仅损耗3.54%,包埋效果较好,抗光照能力好。 In this paper,the addition amount of monoglyceride,the addition amount of sodium starch octenyl succinate,high pressure homogenization time and solid content were used as the influencing factors.The embedding rate of lutein microcapsules was used as the response value,and the response surface analysis method was used to optimize the microcapsule preparation process.The preparation process of lutein microcapsules and its stability prepared under optimal conditions were evaluated.The results showed that the optimum conditions were as follow:1.40%for monoglyceride,35.50%for sodium starch octenyl succinate,6 min for high pressure homogenization time,and 42%for solids.Under these conditions,the embedding rate of lutein microcapsules was(86.75±0.23)%.After being placed at room temperature for 84 h,the lutein content of microcapsules only lost 3.54%,and the embedding effect and anti-light performance were good.
作者 王远 曾永青 WANG Yuan;ZENG Yong-qing(Guangzhou Food Industry Research Institute Co.Ltd.,Guangzhou 510663;Guangdong Research Center for Food Additives and Ingredients Application Engineering,Guangzhou 510663)
出处 《中国食品添加剂》 CAS 2020年第10期44-51,共8页 China Food Additives
关键词 响应面 叶黄素 微胶囊 稳定性 response surface lutein microcapsules stability
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