海参粉微囊制备工艺

Preparation Technology of Sea Cucumber Powder Microcapsules

研究海参粉微囊的制备工艺,并对其进行质量评价。以乳铁蛋白粉为囊材,采用喷雾干燥法制备海参粉微囊。以微囊形态作为指标通过单因素试验对微囊的制备工艺进行考察,并运用扫描电子显微镜、固体紫外测定仪、红外光谱测定仪、XRD等仪器对海参粉微囊进行表征。结果表明,微囊的最佳工艺为乳铁蛋白质量浓度5%、进风温度170℃、进料速度0.4 L/h、风机频率45 Hz。通过扫描电子显微镜拍图表明该制备工艺下制得的微囊形态光滑、大小均一。固体紫外、红外光谱、XRD结果显示海参粉成功包覆于微囊中。

To prepare sea cucumber powder microcapsules and its quality evaluation, lactoferrin was used as wall material and the sea cucumber powder microcapsules were prepared by spray drying method. Optimization was performed by single factor with the appearance as an index. The microcapsules were characterized by scanning electron microscopy, solid-state UV spectroscopy, infrared spectroscopy and XRD. The results showed that the best condition for spray drying technique was as follows: lactoferrin concentration 5%, inlet temperature 170 ℃, feeding rate 0.4 L/h, and fan frequency 45 Hz. By scanning,it could be seen that the microcapsules was smooth well, and its size was uniform. Solid UV, IR and XRD showed that sea cucumber powder was successfully coated in microcapsules.