脂肪酶微胶囊制备工艺及性质研究

Preparation and properties of lipase microcapsules

利用海藻酸钠制备脂肪酶微胶囊,使其能够抵抗胃部的强酸作用顺利到达肠道,促进脂肪吸收。以包埋率和粒径为评价指标通过正交试验优化微胶囊制备工艺,确定最佳条件为:海藻酸钠质量分数为2.5%、氯化钙质量分数为2%、固定时间为35 min、酶液与壁材的比例1∶2(V/V),在该条件下制备的微胶囊包埋率最高,可达到59.26%。得到的脂肪酶微胶囊形态均匀;该微胶囊在胃液中具有较好的耐受性且在肠道中释放性能较好。

In this paper,sodium alginate was used to prepare lipase microcapsules,which can resist the strong acid of stomach to reach the intestinal tract and promote fat absorption.With the embedding rate and particle size as evaluation index microcapsule preparation process are optimized by the orthogonal test,determine the best conditions for:the mass fraction of 2.5%sodium alginate,calcium chloride mass fraction is 2%,fixed time is 35 min,enzyme fluid and wall material ratio of 1:2(V/V),under the condition of the preparation of microcapsule embedding rate is highest,can reach 59.26%.Lipase microcapsules were uniform in shape.The microcapsule has good tolerance in gastric juice and good release performance in intestinal tract.