CAJ | 학술논문

为了提高芝麻油的稳定性和实用性，通过单凝聚法，以明胶为壁材，芝麻油为芯材，添加适量的乳化剂来制备微胶囊化芝麻油。以微胶囊成型效果和包埋率为指标，研究了壁材质量分数、芯壁比、乳化剂单甘脂浓度及操作温度对包埋效果的影响。在单因素试验的基础上，采用响应面法确定了单凝聚法制备芝麻油微胶囊的最佳工艺。实验结果表明：最佳工艺为明胶质量浓度4%，芯壁比1∶4，单甘脂浓度0.3%，操作温度60℃时，所得芝麻油微胶囊的包埋率最大为79.42%。
위료제고지마유적은정성화실용성，통과단응취법，이명효위벽재，지마유위심재，첨가괄량적유화제래제비미효낭화지마유。이미효낭성형효과화포매솔위지표，연구료벽재질량분수、심벽비、유화제단감지농도급조작온도대포매효과적영향。재단인소시험적기출상，채용향응면법학정료단응취법제비지마유미효낭적최가공예。실험결과표명：최가공예위명효질량농도4%，심벽비1∶4，단감지농도0.3%，조작온도60℃시，소득지마유미효낭적포매솔최대위79.42%。
For the sake of improving the stability and practicability of sesame oil,sesame oil microencapsulations were prepared by single coacervation method with gelatin as wall material, sesame oil as core material,and the adding of right amount of emulsifier. On the basis of single factor experiments,effects of mass fraction of wall,core wall and operating temperature on embedding rate were studied and microencapsulation molding effect was also studied by response surface methodology. The results showed that the concentration gelatin mass was 4%,the core wall ratio was 0.25,the concentration of monoglyceride was 0.3%,the operation temperature was 60 ℃,and the embedding rate of sesame oil could be obtained 79.42%.