摘要
以微胶囊包埋率为评价指标,采用响应面法优化苦杏仁油微胶囊制备工艺;同时为验证微胶囊化对油脂氧化稳定性的促进作用,以微胶囊化前后的苦杏仁油为对象,采用烘箱加速法进行加速氧化试验,每3 d测定1次苦杏仁油和微胶囊中过氧化值、碘值、酸价、皂化值、共轭二烯烃值,并利用傅里叶红外光谱进行扫描鉴定其中的官能团。结果表明,苦杏仁油微胶囊制备的最佳工艺条件为:壁材料液比1∶16(g/mL),乳化剂添加量2.1%,芯壁比1∶85(g/mL),微胶囊平均包埋率为84.07%±0.37%,符合预测值。苦杏仁油在(60±1)℃的条件下储藏至第12天时,其过氧化值超过国标中的最低限量标准(0.25 g/100 g);而微胶囊化后的苦杏仁油在整个储藏期间各项指标的变化幅度较小,表明微胶囊化有利于提高油脂的氧化稳定性。该研究结果为开发油脂微胶囊化保存手段奠定了理论基础。
Response surface methodology was used to optimize the preparation process of bitter almond oil microcapsule with microcapsule entrapment rate as evaluation index.In order to verify the promoting effect of microencapsulation on the oxidation stability of oil,the accelerated oxidation test of bitter almond oil before and after microencapsulation was carried out by oven accelerated method.The peroxide value,iodine value,acid value,saponification value and conjugated diene in bitter almond oil and microcapsules were determined every 3 days,and the functional groups were identified by Fourier transform infrared spectroscopy.The results showed that the optimal process conditions of bitter almond oil microcapsules was as follows:wall material solid-liquid ratio 1∶16(g/mL),emulsifier dosage 2.1%,and core-wall ratio 1∶85(g/mL).The average entrapment rate of microcapsules was 84.07%±0.37%,which was in line with the predicted value.The peroxide value of bitter almond oil exceeded the minimum standard in the national standard(0.25 g/100 g)on the 12 th day of storage at(60±1)℃,while the changes of various indexes of bitter almond oil after microencapsulation were small during the whole storage period,which indicated that microencapsulation was beneficial to improve the oxidation stability of oil.Which laid a theoretical foundation for the development of microencapsulation preservation methods of oil.
作者
韩金承
孟鑫
吴慎威
闫伊狄
HAN Jin-cheng;MENG Xin*;WU Shen-wei;YAN Yi-di(College of Food and Health,Jinzhou Medical University,Jinzhou 121000,China)
出处
《保鲜与加工》
CAS
2023年第1期38-46,共9页
Storage and Process
基金
中国科学院生物基材料重点实验室开放基金课题(BMF-2020-05)。
关键词
苦杏仁油
微胶囊
氧化稳定性
傅里叶红外光谱
烘箱加速氧化
bitter almond oil
microcapsules
oxidation stability
FT-IR spectroscopy
accelerated oxidation of oven
