响应面法优化DHA藻油微胶囊工艺

Optimization of DHA Algal Oil Microcapsule Processing Using Response Surface Methodology

以阿拉伯胶、β-环糊精作为复合壁材,二十二碳六烯酸(docosahexaenoic acid,DHA)藻油为芯材,通过喷雾干燥法制备DHA藻油微胶囊。采用单因素试验结合响应面试验优化DHA藻油微胶囊制备工艺,得到最佳制备条件:壁材质量比(β-环糊精∶阿拉伯胶)1∶2.82,芯壁质量比1∶2.3,固形物浓度16%,进料速度15.5 r/min,进风温度167℃,包埋率为94.87%。通过傅里叶红外光谱仪、扫描电镜、激光粒度仪、热重分析仪对微胶囊结构、形态进行表征。结果表明微胶囊结构完整,外壁未出现破损、孔洞,包埋效果较好,粒径分布集中,并且具有良好的热稳定性,符合大多数食品加工温度的要求。

Using gum arabic and β-cyclodextrin as the composite wall material and docosahexaenoic acid(DHA)algal oil as the core material,microcapsules were prepared by spray drying. A single factor experiment combined with a response surface methodology experiment optimized the preparation process. The optimum preparation conditions employed were as follows: wall material mass ratio(β-cyclodextrin:acacia),1∶2.82;core wall mass ratio,1 ∶2.3;solids concentration,16%;feed rate,15.5 r/min;inlet air temperature,167 ℃;microencapsulation efficiency,94.87%. The structure and morphology of microcapsules were characterized by Fouriertransform infrared spectrometry,scanning electron microscopy,laser particle size analysis,and thermogravimetric analysis. The results revealed a complete microcapsule structure,with no damage or holes on the outer wall,good embedding effect,concentrated particle size distribution,and good thermal stability. These attributes meet the requirements of most food processing temperatures.