沙棘籽油微胶囊品质评价及应用研究

Quality evaluation and application of sea buckthorn seed oil microcapsules

利用喷雾干燥技术,采用前期优化的工艺条件制备了沙棘籽油微胶囊。对沙棘籽油微胶囊的基础指标、粒径分布、微观形态、脂质伴随物含量以及加速储藏条件下脂肪酸组成的变化进行研究,综合评价沙棘籽油微胶囊的品质。另外,将沙棘籽油微胶囊应用到咀嚼片产品中,并对咀嚼片产品进行了质量评价。结果表明:沙棘籽油微胶囊水分含量为3.43%,溶解度为92.22%,休止角为36.34°,表面油含量为1.32%,包埋率为97.32%。沙棘籽油微胶囊粒径分布均匀,结构完整,无破裂或孔洞现象。沙棘籽油微胶囊化后脂质伴随物得到了较好的保留,加速储藏30 d沙棘籽油微胶囊脂肪酸组成变化较小。制得的沙棘籽油微胶囊咀嚼片的色泽、组织状态、质地等良好,口感适中。

Sea buckthorn seed oil microcapsules were prepared by spray drying technology under the pre-optimized conditions. The properties of sea buckthorn seed oil microcapsules, such as basic indexes, particle size distribution, microscopic morphology, the content of lipid accompanying substances, and fatty acid composition under accelerated storage conditions were studied so as to comprehensively evaluate the quality of sea buckthorn seed oil microcapsules. In addition, sea buckthorn seed oil microcapsules were applied to prepare chewable tablets, and the quality of chewable tablets were determined. The results showed that the water content of sea buckthorn seed oil microcapsules was 3.43%, the solubility was 92.22%, the angle of repose was 36.34°, the surface oil content was 1.32%, and the embedding rate was 97.32%. The particle size distribution was uniform, and the structure was complete and no cracking or hole phenomenon. After microencapsulation, the lipid accompanying substances were well remained. The fatty acid composition changed slightly under accelerated storage for 30 d. The color, tissue state and texture of the chewable tablets produced with sea buckthorn seed oil microcapsules were good and the taste was moderate.