鱼油胶囊变色初探

Preliminary Study on Discoloration of Fish Oil Capsule

鱼油富含以二十碳五烯酸和二十二碳六烯酸为主要有效成分的ω-3不饱和脂肪酸,对预防心脑血管疾病有重要意义,鱼油胶囊作为一种保健品成为越来越多人的保健选择。在产品储藏过程中,发现了胶囊褐变现象,影响其品质控制。文章针对鱼油胶囊变色现象,推测其可能由美拉德反应引起。选取可能影响美拉德反应的环境因素,如胶皮含水量、温度、抗氧化剂等,模拟变色试验考察不同环境因素对变色效果的影响。结果表明,与干胶皮相比,湿胶皮在鱼油中变色情况更为明显。温度和抗氧化剂等均对鱼油胶囊变色有不同程度的影响,其中,温度(40℃)和抗氧化剂生育酚(VE)的影响程度较大。文章为鱼油胶囊的生产加工和储藏条件控制提供参考,对预防和抑制鱼油胶囊发生变色,提高其品质具有重要的意义。

Fish oil is rich in omega-3 unsaturated fatty acids,with eicosapentaenoic acid and docosahexaenoic acid as the main active ingredients,which is of great significance for the prevention of cardiovascular and cerebrovascular diseases.As a health-care product,fish oil capsules have become a new option for a growing number of people.The capsule-browning phenomenon was found during storage process,affecting quality control.This study speculates that the discoloration of fish oil capsules was caused by Maillard reaction.Potential environmental factors that may affect Maillard reaction,including capsule wall material’s water content,temperature,antioxidants,etc,were selected to simulate the discoloration process,aiming to investigate the effects of different environmental factors on discoloration.The results showed that the discoloration of wet capsule wall material was more pronounced in fish oil compared to the dry one.Both temperature and antioxidants have different degrees of influence on the discoloration of fish oil capsules,among which 40℃and antioxidant tocopherol(VE)have a greater impact.This study provides a reference for the control of fish oil capsules’production and storage conditions.It is of great significance to prevent and inhibit the discoloration of fish oil capsules,improving its quality.