鱼油微粉的制备及其稳定性分析

Preparation and Stability Analysis of Fish Oil Micropowder

为优化鱼油微粉的制备工艺以及初探其稳定性,本文以鱼粉加工副产物富集所得鱼油为原料,筛选复合壁材,研究喷雾干燥法制备鱼油微粉的工艺条件,考察芯壁比、固形物浓度、乳化温度、进风温度、喷雾压力、进料流量等因素对鱼油微胶囊效果的影响,并测定鱼油微粉的微观结构、溶解性及稳定性。结果表明,壁材选择阿拉伯胶/β-环糊精/玉米糖浆(质量比2:1:6)效果较好,微粉制备的最适工艺参数为:芯壁比32%、固形物浓度25%、乳化温度52℃、进风温度206℃、喷雾压力35 MPa、进料流量300 mL/h,此条件下制得的鱼油微粉包埋率达92.66%。微粉颗粒表面光滑,无破裂或孔洞,且水溶性好。鱼油微粉的贮藏稳定性显著高于未微胶囊化的鱼油(P<0.05),且添加抗氧化剂的微胶囊鱼油具有更好的抗氧化能力。

In order to optimize the preparation process of the fish oil micropowder and analysis its stability,the preparation technology of micropowder of fish oil from fish meal processing by-product was investigated by spray drying,composite wall materials were selected.The effects of core wall ratio,solid concentration,emulsifying temperature,inlet air temperature,spray pressure and feed flow rate on the microcapsulation efficiency were investigated.The results showed that the Arabia gum/β-cyclodextrin/corn syrup(2:1:6,weight ratio)was a suitable wall material,the optimum conditions for the preparation of micropowder were as follows:Core wall ratio 32%,solid concentration 25%,emulsifying temperature 52℃,air inlet temperature 206℃,spray pressure 35 MPa,feed flow 300 mL/h.Under thses condition,the embedding rate of fish oil was 92.66%.The surface of micropowder particles was smooth,without cracks or holes,and had good water solubility.The storage stability of fish oil micropowder was significantly higher than that of non microencapsulated fish oil(P<0.05),and the microencapsulated fish oil with antioxidant had better antioxidant capacity.