食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
15期
73-76
,共4页
莱菔硫烷%微胶囊%膜乳化法
萊菔硫烷%微膠囊%膜乳化法
래복류완%미효낭%막유화법
sulforaphane%microcapsules%membrane emulsification method
研究了膜乳化法制备莱菔硫烷微胶囊的工艺,采用乙酸乙酯作为有机溶剂相,玉米油与乙基纤维素的质量比为6∶4,乙基纤维素浓度5%时,制得的微胶囊对莱菔硫烷的包埋率最高。同时分析了减压蒸发、常温蒸发和溶剂扩散3种溶剂去除方法对所制备微胶囊包埋率和平均粒径的影响,结果表明,减压蒸发法有更好的包埋率,且速度快、耗时短,平均粒径适合,制得的莱菔硫烷微胶囊分散性能好、表面光滑、流动性好。
研究瞭膜乳化法製備萊菔硫烷微膠囊的工藝,採用乙痠乙酯作為有機溶劑相,玉米油與乙基纖維素的質量比為6∶4,乙基纖維素濃度5%時,製得的微膠囊對萊菔硫烷的包埋率最高。同時分析瞭減壓蒸髮、常溫蒸髮和溶劑擴散3種溶劑去除方法對所製備微膠囊包埋率和平均粒徑的影響,結果錶明,減壓蒸髮法有更好的包埋率,且速度快、耗時短,平均粒徑適閤,製得的萊菔硫烷微膠囊分散性能好、錶麵光滑、流動性好。
연구료막유화법제비래복류완미효낭적공예,채용을산을지작위유궤용제상,옥미유여을기섬유소적질량비위6∶4,을기섬유소농도5%시,제득적미효낭대래복류완적포매솔최고。동시분석료감압증발、상온증발화용제확산3충용제거제방법대소제비미효낭포매솔화평균립경적영향,결과표명,감압증발법유경호적포매솔,차속도쾌、모시단,평균립경괄합,제득적래복류완미효낭분산성능호、표면광활、류동성호。
Sulforaphane microcapsules were prepared by membrane emulsification method under optimal condition. Ethyl acetate was organic solvent phase , the mass ratio of corn oil and ethyl cellulose ethyl cellulose was 6∶4, ethyl cellulose concentration was 5%. The encapsulation efficiency (EE)of the prepared microcapsules was the highest. At the same time, the solvent removal effects to EE of the prepared microcapsules and the average particle size of the vacuum evaporation , room temperature evaporation and solvent diffusion method were evaluated. The results showed that EE of vacuum evaporation method had better than that of other two methods, and the prepared speed was quick, time was short, the average particle size was suitable. The prepared sulforaphane microcapsules had good dispersion performance , smooth surface and good fluidity.