摘要
为提高槐米芦丁在人体内的肠道吸收率,以槐米芦丁为芯材,明胶、羧甲基淀粉为壁材,采用复凝聚法制备槐米芦丁微胶囊。以成囊效果为参考,结合壁材的带电性质和体系浊度分析,考察壁材浓度和壁材质量比(明胶:羧甲基淀粉)工艺参数对复凝聚反应的影响。以包埋率和产率为指标,通过单因素试验,比较分析复凝聚反应的芯壁质量比、反应温度、反应时间及转谷氨酰胺酶添加量因素对微胶囊包埋效果的影响,并通过响应面试验对反应的芯壁质量比、反应温度和反应时间因素进行工艺优化。结果表明,槐米芦丁微胶囊最佳工艺为:壁材浓度为1.50%、壁材质量比为10:1、体系pH4.5、芯壁质量比1:51.8、反应温度39.6 ℃、反应时间32 min、转谷氨酰胺酶添加量20 g/100 g明胶,此条件下微胶囊包埋率为(90.93±0.19)%,平均粒径为103.3 μm。槐米芦丁微胶囊化的研究拓宽了槐米芦丁的应用范围。
In order to improve the intestinal absorption rate of rutin from Sophora japonicum in human body,the microcapsules of rutin from Sophora japonicum were prepared by complex coacervation,using rutin from Sophora japonicum as the core material,gelatin and carboxymethyl starch as the wall material.The effects of the concentration of the wall material and the mass ratio of the wall material (gelatin:carboxymethyl starch) on the complex coacervation were investigated based on the capsulation effect and the electrification property of the wall material and the turbidity analysis of the system.With the embedding rate and production rate as index,through single factor experiment,the effect of the complex coacervation of core/wall mass ratio,reaction temperature,reaction time and transglutaminase dosage,on the microcapsule embedding were comparative analyzed,and through the response surface test,core/wall mass ratio,reaction temperature and reaction time were optimized.The results showed that the optimum technology of rutin microcapsule from Sophora japonicum was:wall material concentration was 1.50%,wall material mass ratio (gelatin:carboxymethyl starch) is 10:1,system pH 4.5,core/wall mass ratio is 1:51.8,reaction temperature 39.6 ℃,reaction time was 32 min,transglutaminase dosage 20 g/100 g gelatin,under these conditions,the embedding rate of microcapsules could reach (90.93±0.19)%,and the average particle size is 103.3 μm.The rutin microencapsulation from Sophora japonicum broadens the application range of rutin from Sophora japonicum.
作者
胡佳慧
刘贵珍
郝丽
秦丽莹
杨志伟
HU Jiahui;LIU Guizhen;HAO Li;QIN Liying;YANG Zhiwei(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China)
出处
《食品科技》
CAS
北大核心
2021年第12期237-244,共8页
Food Science and Technology
基金
广西农业科技创新联盟“农产品精深加工产业科技先锋队”项目。
关键词
槐米
芦丁
微胶囊
复凝聚法
包埋率
Sophora japonica
rutin
microcapsulation
complex coacervation
the embedding rate