为制备高稳定性的番茄红素纳米微囊,考察了冻干保护剂对纳米微囊悬浮液冻干的保护作用,通过对番茄红素纳米微囊冻干前后的粒径变化,冻干后外观、复溶及保存稳定性的考察,评价不同辅料对微囊冻干的影响,筛选出最佳配方。结果表明:5%甘露醇能对番茄红素纳米微囊起到最佳的保护效果,冻干微囊呈饼状,表面光滑,疏松,复溶粒径(0.80±0.30)μm。4℃下冻干微囊1个月内含量保持96.05%(番茄红素原料仅保留34.93%)。以5%甘露醇为保护剂冻干制备番茄红素纳米微囊粒径小,外观好,稳定性强,工艺合理可行。

Screen was performed to find the best material for high stability lycopene nano-microcapsule. Through comparing the physicochemical characteristics changes and measuring the particle diameter,appearance and dissolution,as well as the stability before and after freeze-drying process,we found that 5% mannito was the best in protecting the lycopene powder. The lycopenen powder contained 5 % mannitol was round or ellipse,smooth with even distributions and easy to be dissolved with(0.80±0.30)μm particle diameter. When stored at 4 ℃ for 1 month,the content of lycopene in nano-microcapsules powder without cryoprotectors and with 5% mannitol were 34.93% and 96.05 % respectively. The final products are with small particle diameter,perfect appearance and good stability and the preparation process was practical.