鸡腿菇多糖微胶囊的制备工艺研究

PREPARATION OF COPRINUS COMATUS POLYSACCHARIDE MICROCAPSULE

在单因素试验基础上,以微胶囊包埋率为考察指标,采用U10(5^(3))进行均匀试验设计,对鸡腿菇多糖微胶囊的制备工艺进行优化。试验结果通过二次多项式逐步回归分析,对鸡腿菇多糖微胶囊包埋率影响最大的因素是鸡腿菇多糖的质量分数,制备工艺优化方案为:壳聚糖的质量分数为1.6%,海藻酸钠的质量分数为2.2%,鸡腿菇多糖的质量分数为2.0%。应用优化得到的制备工艺进行验证试验,并将得到的微胶囊进行结构表征,表明微胶囊包埋率较高,成型性良好,热稳定性能得到改善。

On the basis of single factor experiment,taking the embedding rate of microcapsules as the index,the preparation technology of Coprinus comatus polysaccharide microcapsules was optimized by the U10(5^(3))uniform design.The results showed that the mass fraction of C.comatus polysaccharide was the most important factor affecting the embedding rate by quadratic polynomial stepwise regression analysis.The optimum conditions for the preparation technology were as follows:the mass fraction of chitosan 1.6%,the mass fraction of sodium alginate 2.2%and the mass fraction of C.comatus polysaccharide 2.0%.The optimized preparation technology was used for validation test,and the structure of the microcapsules was characterized.The results showed that the microcapsules had high embedding rates,good formability and improved thermal stability.