醇酶法提取苦杏仁油工艺优化及微胶囊的制备

Optimization of Alcohol Enzymatic Extraction of Bitter Almond Oil and Preparation of Microcapsules

在单因素试验基础上,根据Box-Behnken中心组合设计原理,以苦杏仁油得率为评价指标进行工艺优化。苦杏仁油提取的最佳工艺条件为乙醇体积分数20.5%、酶添加量3.5%、酶解时间147 min,料液比1︰8(g/mL),验证试验表明苦杏仁油平均得率为39.11%±0.21%,符合预测值。为提高苦杏仁油抗氧化性,以β-环状糊精和大豆分离蛋白为壁材,采用真空冷冻干燥法制得微胶囊,并利用电子显微镜及荧光显微镜进行扫描观察。电子显微镜扫描结果显示,苦杏仁油微胶囊呈现出颗粒均匀且表面完整的立体结构;荧光显微镜显示微胶囊呈现荧光反应,表明微胶囊制备成功,油脂被包埋进微胶囊内,能够有效解决油脂易氧化、货架期短等问题,为苦杏仁油资源的开发与利用奠定基础。

On the basis of single factor experiment,according to the principle of Box-Behnken central composite design,the process was optimized with the oil yield of bitter almond as the evaluation index.The optimum extraction conditions of bitter almond oil were as follows:ethanol concentration 20.5%,enzyme addition 3.5%,enzymolysis time 147 min,and solid-liquid ratio 1︰8(g/mL).The verification test showed that the average yield of bitter almond oil was 39.11%±0.21%,which was in line with the predicted value.In order to improve the antioxidant activity of bitter almond oil,β-cyclodextrin and soy protein isolate were used as wall materials to prepare microcapsules by vacuum freeze-drying method,and the microcapsules were observed by scanning electron microscope and fluorescence microscope.The scanning electron microscope results showed that the bitter almond oil microcapsules showed an uniform and complete three-dimensional structure.Fluorescence microscopy showed that the microcapsules showed fluorescence reaction,indicating that the microcapsules were successfully prepared.Oil was embedded into the microcapsules,which could effectively solve the problems of oil oxidation,short shelf life,and lay the foundation for the development and utilization of bitter almond oil resources.