研究了山楂果原花青素的微胶囊化工艺,以提高其稳定性。结果表明:以麦芽糊精、阿拉伯胶为复合壁材的微胶囊化效果最佳;通过单因素和正交试验确定微胶囊化工艺为,微胶囊化温度30℃,微胶囊化时间1h,芯壁材质量比为3∶7,复合壁材阿拉伯胶质量分数为40%,螯合剂EDTA-2Na添加量占芯材和壁材总质量的0.02%,总固形物含量为250g/L。在此微胶囊化工艺下喷雾干燥所得产品的微胶囊化效率为95.9%,微胶囊产率为90.6%。通过高效液相色谱(HPLC)检测,山楂果原花青素微胶囊化前后主要成分未发生改变,且稳定性得以提高。

Proanthocyanidins from hawthorn fruit was the core-substance,the microencapsulation technology was investigated.Results showed that the optimal wall-materials were arabic gum and maltodextrin.With single factor and orthogonal experiments,the optimal process was determined.The conditions were:microencapsulation temperature was 30 ℃;microencapsulation time was 1 hour;the ratio of core-substance to wall-material was 3∶7(W/W),and the content of arabic gum was 40%;the percent of EDTA-2Na in the whole materials was 0.02%(W/W),and the content of the slurry was 25%(W/V).Under this condition,with a spray drying method,the efficiency and productivity of the microcapsule was up to 95.9% and 90.6%,respectively.The proanthocyanidins was not lost or destroyed during the processing HPLC detection,and its stability was also increased.