The Antioxidant Activity of Barley Malt Rootlet Extracts in Heated Corn Oil at Frying Temperature

In this study the antioxidant activity of barley malt rootlet (BMR) extracts was evaluated in heat treated corn oil up to 5 hours at 185°C frying temperature. The antioxidant activity of BMR extracts was measured at 25, 50, 100 and 150 ppm concentrations. The free and bound antioxidant phenolics were extracted from BMR using three different extraction methods. Conventional solvent extraction (CSE), microwave assisted extraction (MAE) and autoclave assisted pretreated solvent extraction (APSE). In the present experiment, the total phenolic content and antioxidant activity of the various extracts were measured. Thiobarbituric acid reactive substances (TBARS) assay was used to evaluate the ability of the BMR to protect lipid peroxidation in corn oil at 185°C frying temperature. The formation of TBARS at 5 hours of heat treated corn oil has shown similar antioxidant levels in 150 ppm butylated hydroxytoluene (BHT) or MAE free phenolic extract added to corn oil. TBARS value for BHT was 1.896 ± 0.013 μg/mL of corn oil and for MAE was 1.896 ± 0.034 μg/mL of corn oil. The highest level of antioxidant activity was found for the free phenolic extracts. The order of inhibition of oxidation was found to be for free phenolics as follows: BHT (100 ppm) > APSE (50 ppm) > MAE (100 ppm) > CSE (100 ppm).

麦芽精油成分研究及其在卷烟中应用

采用水蒸气蒸馏法提取普通麦芽、炒麦芽和焦香麦芽的精油组分,通过GC-MS方法分析不同麦芽精油的主要化学成分,并对制备出的精油进行了卷烟添加实验。结果表明:不同麦芽的精油中均含有棕榈酸及其酯类,但其他化学成分差异较大,焦香麦芽精油中含有大量的吡嗪类化合物、糠醛类衍生物和麦芽酚,加入到卷烟中表现出突出的焦甜香韵,是较好的焦甜香香原料。

以壳聚糖、麦芽糊精和蔗糖为壁材制备肉桂醛微胶囊

本研究以壳聚糖、麦芽糊精和蔗糖等主要材料作为壁材通过乳化喷雾干燥法制备肉桂醛精油微胶囊。研究结果表明,壳聚糖、麦芽糊精和蔗糖等不同配比的初始液的粘度和乳化稳定性对微胶囊化效果影响较大。选择一定比例浓度的壳聚糖、麦芽糊精和蔗糖,使其混合液的总粘度在125～150mPa·s左右为宜。喷雾干燥时,壳聚糖和麦芽糊精、蔗糖进行合理配比有利于得到成囊率最高和产品质量相对较好的微胶囊,选择下列壁材浓度配比会得到较为理想的微胶囊化产品:1.0%壳聚糖、1.0%～1.5%蔗糖、1.0%～2.0%麦芽糊精。

麦芽油软胶囊缓解体力疲劳作用的研究

探讨麦芽油软胶囊对小鼠抗疲劳能力的作用。将ICR雄性健康小鼠分为对照组、低、中、高剂量组4组,连续30d每天经口灌胃给药,对照组给予等量大豆油,比较各组小鼠体重、力竭性游泳时间、血清尿素、血乳酸浓度及肝糖原水平的变化。结果显示与对照组相比,低剂量试验组负重游泳时间显著延长(P<0.05),各组肝糖原含量升高,其中高剂量组差异显著(P<0.01);运动后中、高剂量组血清尿素浓度减少(P<0.05,P<0.01);各组小鼠的体质量和血乳酸曲线下面积无统计学意义。结论为复方麦芽油软胶囊具有缓解体力疲劳的作用。

甜橙精油的微胶囊制备工艺及稳定性研究

以辛烯基琥珀酸酯化(OSA)变性淀粉和麦芽糊精为壁材,采用喷雾干燥法对甜橙油进行微胶囊化研究。首先对壁材组成比例、壁芯比、固形物浓度等工艺参数进行研究,采用正交实验确定了最佳工艺条件,并对产品进行了扫描电镜观察和热失重分析。实验结果表明,辛烯基琥珀酸酯化淀粉和麦芽糊精的比例为3∶1,壁芯比为5∶1,固形物含量为25%,在此条件下甜橙精油的包埋率为82.1%。微胶囊为颗粒在10~20μm的球形,包埋效果良好,甜橙精油微胶囊在220℃以下质量较稳定。

Microencapsulation of Fish Oil by Simple Coacervation of Hydroxypropyl Methylcellulose

To improve the oxidative stability and application of fish oil, it was microencapsulated by simple coacervation followed by spray drying. Simple coacervation took place by adding malt dextrin into the emulsion of fish oil and hydroxypropyl methylcellulose （HPMC） solution. Influences of several process parameters on the microencapsulation were evaluated and the oxidative stability and microstructure of microcapsules were analyzed. Results showed that the coacervation could be observed only when dextrose equivalent value （DE value） of malt dextrin, concentration of HPMC solution and fish oil percentage in microcapsules were no more than 20. 5% and 40%, respectively. Moreover, microencapsulation efficiency was higher at HPMC solution concentration of 4% and fish oil percentage of less than 30%. The oxidative stability of fish oil was improved by the microencapsulation and done best in the ease of replacing malt dextrin by 40% with acacia. Scanning electronic microscopic photographs showed that the microcapsule obtained was a round, smooth and hollow microcapsule with its wall made up of innumerable small and solid submicrocapsules with the core of fish oil.