食品与发酵工业 >

2023 , Vol. 49 >Issue 7: 181 - 189

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031533

研究报告

山茱萸黄酮微胶囊制备工艺及性质

  • 赵梦月 ,
  • 段续 ,
  • 任广跃 ,
  • 曹伟伟 ,
  • 李琳琳 ,
  • 徐一铭 ,
  • 楚倩倩 ,
  • BHESH Bhandari
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  • 1(河南科技大学 食品与生物工程学院,河南 洛阳,471023)
    2(粮食储藏安全河南省协同创新中心,河南 郑州,450001)
    3(澳大利亚昆士兰大学 农业和食品科学学院,昆士兰州 布里斯班市,4702)
硕士研究生(段续教授为通信作者,E-mail:duanxu_dx@163.com)

收稿日期: 2022-03-18

  修回日期: 2022-04-16

  网络出版日期: 2023-04-28

基金资助

国家自然科学基金项目(32172352,31972207);河南省引进国外智力专项(HNGD2021040)

收起

Preparation and properties of flavonoid microcapsules from Cornus officinalis

  • ZHAO Mengyue ,
  • DUAN Xu ,
  • REN Guangyue ,
  • CAO Weiwei ,
  • LI Linlin ,
  • XU Yiming ,
  • CHU Qianqian ,
  • BHESH Bhandari
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China)
    2(Collaborative Innovation Center of Grain Storage Security, Zhengzhou 450001, China)
    3(School of Agriculture and Food Sciences, University of Queensland, Brisbane 4702, Australia)

Received date: 2022-03-18

  Revised date: 2022-04-16

  Online published: 2023-04-28

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摘要

为提高山茱萸黄酮的稳定性和生物活性,应用喷雾干燥法,以乳清分离蛋白和阿拉伯胶作为壁材制备山茱萸黄酮微胶囊,以山茱萸黄酮包埋率为评价指标优化包埋工艺,并对微胶囊颗粒理化特性、热力学行为、微观形态、结构进行综合分析。优化得到的山茱萸黄酮微胶囊包埋工艺为:壁材质量分数9.34%、壁材添加物比例[m(WPI)∶m(GA)]1.07∶1、芯壁体积比1∶10、进料温度170 ℃、pH 3。在此条件下制备的山茱萸黄酮微胶囊呈现球形,表面光滑且结构完整,其包埋率可达到90.34%,平均粒径为23 μm。差示扫描量热仪测示结果显示,微胶囊粉末具有良好热性能,可在室温贮藏。微胶囊红外、荧光以及紫外光谱分析表明,山茱萸黄酮完整地封装在胶囊内,保证其生物活性,同时具有良好感官价值和稳定性。

关键词： 山茱萸黄酮; 微胶囊; 喷雾干燥

本文引用格式

赵梦月 , 段续 , 任广跃 , 曹伟伟 , 李琳琳 , 徐一铭 , 楚倩倩 , BHESH Bhandari . 山茱萸黄酮微胶囊制备工艺及性质[J]. 食品与发酵工业, 2023 , 49(7) : 181 -189 . DOI: 10.13995/j.cnki.11-1802/ts.031533

Abstract

To improve the stability and biological activity of flavonoids in Cornus officinalis, using whey protein isolate and acacia gum as wall material, the flavonoid microcapsules of C. officinalis were prepared by spray drying method, at the same time, the encapsulation process was optimized by using flavonoid embedding rate of C. officinalis as evaluation index, and the physical and chemical properties, thermodynamic behavior, microstructure, and structure of microcapsules were comprehensively analyzed. Results showed that the optimal embedding conditions were as follows: 9.34% of wall mass fraction, wall mass ratio of 1.07∶1, core/wall ratio of 1∶10 (volume ratio), feed temperature of 170 ℃, and pH at 3. Under these conditions, the flavonoid microcapsules of C. officinalis presented a spherical shape, smooth surface, and complete structure, with an embedding rate of 90.34% and an average particle size of 23 μm. Differential scanning calorimeter results showed that microcapsule powder had good thermal properties and could be stored at room temperature. Results of infrared, fluorescence, and UV spectrum analysis showed that the flavonoid of C. officinalis was completely encapsulated in the capsule, which ensured its biological activity and had good sensory value and stability. This study provides a reference for the application of flavonoids in C. officinalis in functional food fields.

Key words： Cornus officinalis flavonoids; microcapsules; spray drying

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