摘要
采用β-环糊精包合法进行了橄榄油微胶囊制备工艺的研究。以包埋率为评价指标,分析了超声波处理时间、壁材浓度、包埋温度、芯壁比、包埋时间等因素对橄榄油微胶囊制备工艺的影响。在单因素试验基础上,采用响应面法确定了包合法制备橄榄油微胶囊的最佳工艺。实验结果表明,最佳工艺为芯壁比1∶6、超声波处理时间15 min、壁材浓度1∶19、包埋温度60℃、包埋时间90min,所得橄榄油微胶囊的包埋率达到76.2%。
The preparation of olive oil microencapsulation by β -cyclodextrin adduetion was studied. The embedding rate was used as evaluation index. The factors which affected the crafts of mieroencapsulation preparation included ultrasonic treatment time, wall material concentration, embedding temperature, core wall ratio and embedding time was analyzed. On the basis of single factor experiment, the optimal process parameters of microencapsulation of olive oil were determined by response surface methodology. The re- sults showed that the optimal embedding conditions were ratio of core to wall 1 ： 6, ultrasonic treatment time 15 min, wall material concentration 1： 19, embedding temperature 60 ℃, embedding time 90 min, and the embedding rate of olive oil was 76.2%.
出处
《粮油食品科技》
2015年第1期30-34,83,共6页
Science and Technology of Cereals,Oils and Foods
基金
国家自然基金(31271963)
青岛农业大学高层次人才启动基金(6630418)
青岛公共领域科技支撑计划(112319nsh)
关键词
Β-环糊精
橄榄油
微胶囊
响应面
β - cyclodextrin
olive oil
microencapsulation
response surface
