苍耳子黄酮微胶囊的制备及其在冷鲜肉涂膜保鲜中的应用

Study on the microencapsulation of total flavonoids of Xanthium sibiricum and its application on coating preservation of chilled meat

利用微胶囊技术,酵母细胞作为壁材,苍耳子黄酮作为芯材,通过单因素结合正交实验优化苍耳子黄酮的微胶囊制备条件。随后以汁液损失率、挥发性盐基氮、pH值和菌落总数为指标,考察苍耳子黄酮、苍耳子黄酮微胶囊以及壳聚糖对冷鲜肉的保鲜作用。结果表明,芯壁比1∶3,30℃下振荡7 h所制得微胶囊较好,包埋率可达51.8%。酵母微胶囊与壳聚糖对冷鲜肉的保鲜效果比较接近,可达9 d左右,保鲜效果较好。

New biological embedding technology was based on yeast cell as the wall material,xanthium flavonoids as the core material,through the single factor combined with orthogonal experiment method of xanthium flavonoids microcapsule preparation conditions are optimized for xanthium the juice loss ratio,TVB-N,pH value and colonies number was index.The flavonoids of Xanthium sibiricum,its yeast microencapsulation and the chitosan were used on the chilled meat to research their preservative effects.The results showed that the optimum micro-encapsulated efficiency could reach 51.8%when the core-wall ratio was 1∶3,the vibration time was 7 h,and the vibration temperature was 30℃.The preservation effect of yeast microcapsules was good and close to that of chitosan,which could keep the chilled meat fresh for about 9 d.