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食品与发酵工业  2020, Vol. 46 Issue (9): 108-114    DOI: 10.13995/j.cnki.11-1802/ts.023136
  ·研究报告· 本期目录 | 过刊浏览 | 高级检索 |
奇亚籽油微胶囊贮藏稳定性及缓释动力学
常馨月, 罗惟, 陈程莉, 董全*
(西南大学 食品科学学院,重庆,400715)
Study on storage stability and sustained-release kinetics of chia seedoil microcapsules
CHANG Xinyue, LUO Wei, CHEN Chengli, DONG Quan*
(College of Food Science, Southwest University, Chongqing 400715, China)
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摘要 为探究奇亚籽油微胶囊的贮藏稳定性及缓释性能,利用酪蛋白酸钠和D-乳糖-水合物包埋奇亚籽油形成微胶囊技术。通过测定奇亚籽油微胶囊在贮藏期间(65 d)的过氧化值,对其进行氧化动力学研究并进行产品货架期预测。结果发现,在常温贮藏条件下(25 ℃),奇亚籽油微胶囊的货架期为219 d,而奇亚籽油货架期为105 d;通过测定微胶囊产品在不同环境条件(温度、湿度和pH)下的芯材保留率,并用Avrami’s公式进行拟合,明确了不同贮藏条件下的释放类型,表明高温、高湿环境下不利于芯材的保留,芯材释放的适宜条件为强酸或强碱环境;体外模拟消化道中的释放情况发现,奇亚籽油微胶囊在整个消化过程中游离脂肪酸释放率逐步增大,270 min时微胶囊的释放率达到81.73%,说明微胶囊在模拟消化道中具有缓释行为;同时发现微胶囊在肠液中的释放率占比更高,使得大部分奇亚籽油可以在肠道内释放,有效提高了奇亚籽油在人体内的生物利用率。
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常馨月
罗惟
陈程莉
董全
关键词:  奇亚籽油  微胶囊  贮藏稳定性  释放动力学  体外消化    
Abstract: In order to explore the storage stability and sustained-release properties of chia seed oil microcapsules, this study used caseinate and D-lactose-hydrate to embed chia seed oil to form microcapsules. Oxidation kinetics and predicted product shelf life were explored by measuring the peroxide value of chia seed oil microcapsules during the storage period (65 days). It was found that under room temperature (25 ℃), the shelf life of chia seed oil microcapsules was 219 days, while the shelf life of chia seed oil was 105 days. By measuring the core material retention rate of microencapsulated products under different environmental conditions (temperature, humidity and pH), Avrami 's formula was used to fit and clarify the release types under different storage conditions. The results showed that high temperature and high humidity environment was not conducive to the retention of the core material, and the suitable conditions for the release of the core material were a strong acid or alkali environment. In vitro, simulated digestion experiments showed that chia seed oil microcapsules gradually increased the release rate of free fatty acids throughout the digestive process, and microcapsule release rate reached 81.73% at 270 min, which indicating that the microcapsule had sustained-release behavior in the simulated digestive tract. At the same time, the release rate of microcapsules in the intestinal fluid was higher resulting in most chia seed oil was released in the intestine, thus, could effectively improve the bioavailability of chia seed oil in the human body.
Key words:  chia seed oil    microcapsule    storage stability    release kinetics    in vitro digestion
收稿日期:  2019-12-18                出版日期:  2020-05-15      发布日期:  2020-06-11      期的出版日期:  2020-05-15
基金资助: 重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)
作者简介:  硕士研究生(董全教授为通讯作者,E-mail:dongquan@swu.edu.cn)
引用本文:    
常馨月,罗惟,陈程莉,等. 奇亚籽油微胶囊贮藏稳定性及缓释动力学[J]. 食品与发酵工业, 2020, 46(9): 108-114.
CHANG Xinyue,LUO Wei,CHEN Chengli,et al. Study on storage stability and sustained-release kinetics of chia seedoil microcapsules[J]. Food and Fermentation Industries, 2020, 46(9): 108-114.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023136  或          http://sf1970.cnif.cn/CN/Y2020/V46/I9/108
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