摘要
为了提高紫苏(Perillafrutescens(L.)Britt)籽油的稳定性,以桃胶-明胶为壁材、紫苏籽油为芯材、转谷氨酰胺酶为固化剂,采用复合凝聚法制备紫苏籽油微胶囊,研究了壁材组成、芯壁比、壁材浓度、pH、搅拌速度、乳化速度等因素对微胶囊形成的影响,确定其最佳工艺为:桃胶∶明胶重量比为1∶1,芯壁比为1∶1,壁材浓度为1.25%,pH为4.3,搅拌速度为300r/min,乳化速度12000r/min。通过对所得产品的包埋率、溶解度、贮藏稳定性等指标进行测定评估,结果发现复合凝聚法制备的紫苏籽油微胶囊包埋率达到90%,溶解度达到75%,15d后的过氧化值降低2.6倍,可为紫苏油在食品中的广泛应用提供参考依据。
In order to improve the stability of perilla oil,it was encapsuled with peach gum and gelatin by complex coacervation.The influences of wall materials,core wall ratio,the wall material concentration,pH,stirring speed,and emulsifying speed on the properties of microcapsules were determined.The optimization preparation conditions include that the peach gum and gelatin ratio was 1∶1,core wall ratio was 1∶1,the wall material concentration was 1.25%,pH was 4.3,stirring speed was 300r/min,emulsifying speed was 12000r/min.In addition,encapsulation efficiency,solubility,and storage stability of the microcapsules by freeze-drying were also studied,the results showed that the embedding rate reached 90%,solubility reached 75%,half a month peroxide values decreased 2.6times,all of the studies for perilla oil microcapsules provided a well reference for its wide use.
