分蘖洋葱黄酮微胶囊的制备及其品质

The Preparation and Quality of Flavonoids Microcapsules from Tillering Onion

以海藻酸钠为壁材,采用锐孔法制备分蘖洋葱黄酮微胶囊。通过单因素和正交试验确定影响黄酮微胶囊制备的主要因素,优化工艺条件。确定最佳优化工艺条件为:海藻酸钠浓度1.50%,芯壁比1︰3(g/g),氯化钙的浓度2.0%,乳化剂用量1.00%,在此条件下,产品的平均包埋率可达75.472%,且经电镜超微结构显示产品较完整,表面光滑,组织致密。胃肠液模拟体外消化,在肠液中得以充分释放。

Using sodium alginate as wall material,the microencapsulation of flavonoids from tillering onion was prepared by sharp hole method.The main factors affecting the preparation of flavonoid microcapsules were determined by single factor and orthogonal test.The optimum technological condition was as follows:the concentration of sodium alginate 1.50%,the ratio of core to wall 1︰3(g/g),the concentration of calcium chloride 2.0%,and the amount of emulsifier 1.00%.Under this condition,the average embedding rate of the product could reach 75.472%,and the product was complete according to the ultra structures of the electron microscope.Gastrointestinal fluid could simulate digestion in vitro and release fully in intestinal fluid.