响应面法优化橄榄油/椰子油微胶囊纳米乳液配方

Optimization of formulation of olive oil/coconut oil microencapsulated nano-emulsions by response surface methodology

以橄榄油和椰子油为芯材,酪蛋白和木薯糊精为壁材制备微胶囊脂肪粉。在单因素试验基础上,以漂油率为指标,通过响应面法优化微胶囊脂肪粉的配方。结果表明:最佳配方为橄榄油/椰子油质量比1.8∶1、芯壁质量比1.5∶1、固形物含量27%,在此条件下微胶囊乳液的漂油率为4.09%±0.58%,制得的微胶囊乳液呈纳米级,稳定性较好;制得的微胶囊颗粒载油量高,且包埋效果较好。

The microcapsulted fat powder was prepared using olive oil and coconut oil as core materials,casein and tapioca dextrin as wall materials.On the basis of single factor test,the formulation of microcapsulted fat powder was optimized by response surface methodology taking floating rate as index.The results showed that the optimum formulation was the mass ratio of olive oil/coconut oil 1.8∶1,the mass ratio of core to wall 1.5∶1,and solid content 27%.Under these conditions,the oil floating rate of the microcapsule emulsion was 4.09%±0.58%.The microcapsule emulsion obtained was nanoscale and had good stability.The prepared microcapsule particles had a high oil loading capacity and good embedding effect.