为提高黑枸杞花青素的稳定性,对其进行微胶囊化,同时采用包埋率、DPPH清除活性、花青素含量和水分活度为评价指标对微胶囊喷雾干燥工艺进行优化。并对微胶囊的理化性质进行分析,采用红外光谱、X射线衍射、扫描电镜和差示扫描量热法(differential scanning calorimetry,DSC)对微胶囊化颗粒的结构、结晶度、表面形貌和热性能进行了综合研究。研究发现微胶囊的最佳制备工艺为:壁材浓度6%、温度157 ℃、进样泵速6%。在该工艺条件下,黑枸杞花青素微胶囊的包埋率为93.4%、DPPH清除率为45.41%、花青素含量为63.04 mg/L、水分活度为0.49。微胶囊中芯材与壁材包埋成功并形成了淀粉-花青素-明胶聚合体,呈圆球形,无裂纹或孔洞,热稳定性提高。微胶囊化是一种提高花青素稳定性的有效技术,为花青素在食品工业中的应用提供一定的参考。
In order to improve the stability of anthocyanin from Lycium ruthenicum Murr, it was produced as microcapsule. Embedding rate, DPPH scavenging activity, anthocyanin content and water activity were used as evaluation indexes to optimize the spray drying process of microcapsule. Besides, physical and chemical properties of microcapsules were analyzed, such as the structure, crystallinity, surface morphology and thermal properties of microencapsulated particles were comprehensively studied by means of infrared spectroscopy, X-ray diffraction, scanning electron microscopy and DSC. It was found that the best preparation technology of microcapsule was as follows: wall material concentration 6%, temperature 157 ℃, injection pump speed 6%. Under this condition, the embedding rate, DPPH clearance rate, anthocyanin content and moisture activity of the microcapsule were 93.4%, 45.41%, 63.04 mg/L, and 0.49, respectively. The core material was successfully embedded in the middle wall of the microcapsule, and the starch-anthocyanin-gelatin polymer was formed. Microencapsulation is an effective technique to improve the stability of anthocyanin, which provides some references for the application of anthocyanin in the food industry.
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