食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
20期
74-79
,共6页
侯会绒%孙兆远%贡汉坤%陈晓东
侯會絨%孫兆遠%貢漢坤%陳曉東
후회융%손조원%공한곤%진효동
克氏原螯虾%虾青素%微胶囊%响应曲面
剋氏原螯蝦%蝦青素%微膠囊%響應麯麵
극씨원오하%하청소%미효낭%향응곡면
Procam barusclarkia shell%astaxanthin%microcapsule%response surface analysis
以β-环糊精为壁材，阿拉伯胶为辅材，对克氏原螯虾壳虾青素进行微胶囊化包埋。通过单因素试验探讨壁材种类、壁材添加量、芯材添加量、搅拌时间、搅拌温度等因素对虾青素微胶囊制备效果的影响，并通过响应面法确定微胶囊制备工艺最佳条件为：80%β-环糊精+20%阿拉伯胶添加量0.19 g/mL、芯材添加量2.68%、搅拌时间50 min、搅拌温度40.9℃，在此条件下虾青素包埋率达到92.89%。
以β-環糊精為壁材，阿拉伯膠為輔材，對剋氏原螯蝦殼蝦青素進行微膠囊化包埋。通過單因素試驗探討壁材種類、壁材添加量、芯材添加量、攪拌時間、攪拌溫度等因素對蝦青素微膠囊製備效果的影響，併通過響應麵法確定微膠囊製備工藝最佳條件為：80%β-環糊精+20%阿拉伯膠添加量0.19 g/mL、芯材添加量2.68%、攪拌時間50 min、攪拌溫度40.9℃，在此條件下蝦青素包埋率達到92.89%。
이β-배호정위벽재，아랍백효위보재，대극씨원오하각하청소진행미효낭화포매。통과단인소시험탐토벽재충류、벽재첨가량、심재첨가량、교반시간、교반온도등인소대하청소미효낭제비효과적영향，병통과향응면법학정미효낭제비공예최가조건위：80%β-배호정+20%아랍백효첨가량0.19 g/mL、심재첨가량2.68%、교반시간50 min、교반온도40.9℃，재차조건하하청소포매솔체도92.89%。
Procam barus clarkia shell astaxanthin microcapsules were prepared usingβ-cyclodextrin and arabic gum as wall material.The effects of difference of wall materials , concentration of wall material and astaxanthin , temperature and time of magnetic stirring on the microencapsulation efficiency of astaxanthin were discussed by the single factor experiments. The optimum microencapsulation conditions were concluded by Box-Behnken center-united experiment design and response surface methodology as follows:80%β-cyclodextrin+20%arabic gum 0.19 g/mL, 2.68%astaxanthin,time of magnetic stirring 50 min, temperature of magnetic stirring 40.9℃. Under the optimized conditions, the microencapsulation efficiency was 92.89%.
