高含量β-胡萝卜素微囊化的研制

研究以β-胡萝卜素为原料,通过单因素试验.分析溶剂、溶解温度、时间对微囊化β-胡萝卜素产品的影响,确定瞬时高温熔融法微囊化β-胡萝卜素新工艺;并通过正交试验,从产品感官质量和稳定性入手,确定了合理的微囊化产品配方.     

叶黄素微胶囊化研究

以反式叶黄素晶体为芯材,辛烯基琥珀酸酯化淀粉和蔗糖为壁材,通过乳化、均质、喷雾干燥等工艺,制备叶黄素微胶囊。通过单因素试验和正交试验确定叶黄素微胶囊化最优的工艺条件为蔗糖占总壁材质量为10%、壁材质量浓度0.15g/mL、芯壁材质量比1:15、乳化剂添加量为总壁材质量的0.6%、胶体磨均质两次、进料速度400mL/h、进风温度160℃、出风温度80℃,所得产品微胶囊效率和产率分别为92.35%和90.27%,且品质良好。     

叶黄素酯肠溶微囊的制备工艺研究及性能考察

文章采用单凝聚法制备叶黄素酯肠溶微囊,并对其性质进行评价。首先以明胶为囊材采用单凝聚法通过超声辅助制备叶黄素酯微囊,然后通过扫描电子显微镜(scanning electron microscope,SEM)和Beckman Coulter LS 230激光粒度仪表征微囊表面形态及粒径,通过线性回归的方法对其包封率和载样量进行测定,依据药典测其在肠中的溶出度,并进行药物动力学和生物利用度考察。通过单因素法与正交试验确定优化处方和工艺,经考察,最终处方和工艺如下:温度55℃,搅拌速度为400r.min-1,叶黄素酯与明胶的质量比为1∶6。通过本次研究考察,制备得到的微囊具有较好的耐酸性与肠溶性能,平均粒径约为70μm。     

微胶囊叶黄素理化性质及其稳定性研究

本文研究了微胶囊叶黄素产品的理化性质及其在光、热、pH值及氧气条件下的稳定性。结果表明,微胶囊叶黄素含水率为3·0%、密度0·39g/cm3、粒径8~10μm、溶解度90s;叶黄素经微胶囊化后可明显提高叶黄素的光稳定性和热稳定性,减弱了pH值的影响和氧气对叶黄素的氧化降解。     

蓝莓味叶黄素固体饮料的研究

以蓝莓果汁粉、微胶囊化叶黄素干粉等为主要原料,研究开发了一种蓝莓口味的叶黄素固体饮料。通过单因素实验分析了叶黄素、蓝莓果汁粉、魔芋粉、三氯蔗糖和酸味剂的添加量对产品的气味、口感、色泽和组织形态等感官品质的影响,并通过正交试验确定了固体饮料的最佳组合。结果表明:叶黄素的有效添加量为7.5mg,复合酸味剂柠檬酸∶柠檬酸钠∶DL-苹果酸为5∶3∶2,添加量为6%,蓝莓果汁粉为5%,魔芋粉为10%,三氯蔗糖为20mg。该产品具有蓝莓的香气、酸甜适度、色泽均匀、组织细腻等良好的感官品质,即冲即饮,具有携带、运输方便的优点,具有广阔的市场发展前景。     

微胶囊化甜橙油在高温下的释放

对采用β- 环糊精法和乳化喷雾干燥法所制备微胶囊化甜橙油在温度 10 0、12 0、14 0、16 0、180和 2 0 0℃下的释放进行了研究 ,利用Avrami’s公式分析了微胶囊化甜橙油在高温下的释放。结果表明 ,2种不同方法所制备的微胶囊化甜橙油由于其制备原理上的不同而使其在高温下的释放存在着一定的差异。     

乳酸菌微囊化的初步研究

运用喷雾干燥方法对保加利亚乳杆菌，嗜热链球菌的微囊化进行了初步研究，结果表明，微胶囊化对菌体活性的保护具有良好的效果，其中各组壁材所得的最佳结果，其存活率均达５０％以上，与未微囊化样品相比，微囊铧对菌全活性的保持具有明显的效果。     

不同微胶囊化方法对叶黄素微胶囊性能的影响

以麦芽糊精、酪蛋白为壁材,分别用喷雾干燥、冷冻干燥制备叶黄素微囊.用8%HPMC的乙醇水溶液作为包衣剂,对喷雾干燥制备的叶黄素微胶囊进行二次包埋.以微胶囊化效率、表面形态等理化性质及贮存稳定性为主要指标,考察三种微胶囊化方法制备的叶黄素微囊的性能,并与美国进口的5%冷水溶叶黄素微囊产品进行比较.结果表明,二次包埋法制备的叶黄素微囊的性能最优,喷雾干燥法制备的叶黄素微囊的性能次之.     

不同微胶囊化方法对叶黄素微胶囊性能的影响

以麦芽糊精、酪蛋白为壁材,分别用喷雾干燥、冷冻干燥制备叶黄素微囊。用8%HPMC的乙醇水溶液作为包衣剂,对喷雾干燥制备的叶黄素微胶囊进行二次包埋。以微胶囊化效率、表面形态等理化性质及贮存稳定性为主要指标,考察三种微胶囊化方法制备的叶黄素微囊的性能,并与美国进口的5%冷水溶叶黄素微囊产品进行比较。结果表明,二次包埋法制备的叶黄素微囊的性能最优,喷雾干燥法制备的叶黄素微囊的性能次之。      

叶黄素固体分散体的制备及体外溶出研究

目的将脂溶性叶黄素制成水溶性固体分散体,考察其溶解度及体外溶出度。方法以聚乙二醇6000和泊洛沙姆188混合物(4:5,w/w)为载体,以溶剂法、溶剂熔融法和减压熔融法制备叶黄素固体分散体。应用差示扫描量热分析法鉴别叶黄素在载体中的存在状态,研究其溶解度和体外溶出度。结果推测叶黄素在载体中以低共融混合物形式存在。最终选择以溶剂法制备固体分散体,测得其溶解度为4.6%,45 min时溶出量为99.47%。结论制备叶黄素固体分散体,可有效地增加叶黄素的体外溶出。     

高效液相色谱法测定乳粉中叶黄素含量不确定度评定

目的 评定高效液相色谱法测定乳粉中叶黄素的测量结果的不确定度.方法 根据GB 5009.248—2016《食品安全国家标准食品中叶黄素的测定》中的方法检测乳粉中的叶黄素,分析与量化高效液相色谱法测定乳粉中叶黄素的实验过程,对标准溶液,样品前处理,标准曲线拟合,仪器重复进样等方面进行不确定度分析,建立数学模型,最终合成乳...     

高效液相色谱法测定保健食品中叶黄素含量

目的建立高效液相色谱法测定保健食品中叶黄素含量的分析方法。方法使用60℃水溶解后用0.1%丁基羟基甲苯(butylatedhydroxytoluene,BHT)乙醇溶液作为提取液,甲醇+水(95:5,V:V)作为流动相,用C18柱在445 nm检测波长下等度分离。采用高效液相色谱法测定保健食品中叶黄素的含量。结果叶黄素在0.2597～2.597μg/mL浓度范围内线性关系良好(r=0.9990),精密度相对标准偏差低于5%,重复性相对标准偏差为2.9%,回收率为96.57%～98.67%。结论本检测方法操作简便、灵敏度好、准确性高,适用于保健食品中叶黄素的测定。     

Preparation of lutein microencapsulation by complex coacervation method and its physicochemical properties and stability

Although lutein possesses multiple valuable physiological functions, its application in food industry is limited due to the instability in adverse conditions. Using the complex coacervation method, the work is aimed to optimize the encapsulation process, investigate physicochemical properties of microcapsules and finally appraise the extent of stability improvement. The optimum process conditions determined by response surface analysis were as follows: concentration of wall materials 1.0%, ratio of core material to wall 1.25:1 and pH value 4.2, where the theoretical and practical encapsulation efficiency were 86.41% and 85.32% ± 0.63%. The particles had a confined distribution in the range of 0–30 μm, indicating a relatively homogeneous distribution. Moreover, the lutein in particles presented an improvement of ability against light, humidity, temperature. Especially, the retention rate of lutein incorporated in products reached 92.86% at 4 °C, 90.16% at 25 °C, 90.16% with the relative humidity of 33%, and 90.25% under the aerobic condition.     

喷雾干燥工艺制备大豆异黄酮微胶囊的研究

研究喷雾干燥法制备微胶囊大豆异黄酮的工艺及技术。结果表明:制备大豆异黄酮微胶囊的最佳配方为壁材以大豆分离蛋白和麦芽糊精质量比1∶1混合、原料液固形物含量30%、芯材与壁材比例为2∶3;最佳生产工艺参数为均质压力40 MPa,喷雾干燥进风温度200℃、出风温度100℃。     

Influences of different carbohydrates as wall material on powder characteristics,encapsulation efficiency,stability and degradation kinetics of microencapsulated lutein by spray drying

In the present study, seven carbohydrates were selected as encapsulant for preparing lutein microencapsulated powders (LMPs). The surface morphology, physical properties, encapsulation efficiency, and thermo- and storage stability of LMPs were studied to determine the protective effects of different carbohydrates on microencapsulated lutein during spray drying and storage. Results on powder characteristics indicated that the crystal inhibition of wall material in spray drying was necessary for decent encapsulation efficiency, and higher glass transition temperature of wall material could cause high product yield. In stability assessment, degradation kinetics of different LMPs at two different temperature conditions were analysed, revealing that inulin could provide more effective protection compared with the other carbohydrate. Our results suggested that the different carbohydrates had great influence on the quality of LMPs, and inulin could be considered as an alternative for the generation of LMPs to enhance storage stability and extend shelf life of this bioactive product.     

喷雾干燥法制备无花果微胶囊的研究

以阿拉伯胶和麦芽糊精为壁材,以无花果的乙醇提取物为芯材,用喷雾干燥法制取无花果微胶囊粉。通过正交试验分析,确定了最佳生产工艺条件:芯材与壁材的比例为1:4,阿拉伯胶与麦芽糊精的比例为1:1,固形物浓度为30%,乳化剂用量为0.3%,30 MPa均质2遍,进风温度为200℃,出风温度为81℃。生产出的微胶囊无花果粉色泽、溶解性好,水、表面油含量低,无甚粘壁现象,适合于工业化生产。     

莲固体废弃物中多酚类物质的喷雾干燥微胶囊化研究

本文为保护莲固体废弃物多酚类物质活性成分免受破坏,增强多酚稳定性。以莲固体废弃物多酚类物质微胶囊包埋率为指标,通过单因素、正交和响应面实验,优选多酚类物质喷雾干燥微胶囊化的工艺参数。结果表明,多酚微胶囊化的最佳壁材配方为阿拉伯胶:β-环状糊精为3:1,芯壁比为1:5,单甘酯添加量为0.10%。多酚类物质喷雾干燥微胶囊化最优条件为:进料固形物含量16%,进料速度280 mL/h,进风温度为185 ℃,出风温度80 ℃。在此条件下,得到莲固体废弃物多酚微胶囊包埋率为94.12%+0.37%,微胶囊包埋效果较优,为多酚类物质的喷雾干燥微胶囊化提供了理论依据。     

Effects of high pressure processing on antioxidant activity, and total carotenoid content and availability, in vegetables

High pressure processing (HPP) is a relatively new food preservation processing technology that enhances food safety and shelf-life without compromising organoleptic qualities. There has been little research on the impact of HPP on the nutritional and health-promoting properties of foods to date and most of it has focused on juices and purees of fruit such as oranges and tomatoes. The objective of this study was to determine the effects of HPP treatment at two pressure levels (400 MPa; 600 MPa) on antioxidant activity, total carotenoid content and carotenoid availability in vitro, of three commonly consumed vegetables. Antioxidant capacity and total carotenoid content differed between vegetables but were unaffected by HPP treatment. In vitro availability of specific carotenoids also varied greatly between vegetables (3–35%). HPP altered availability of carotenoids according to the type of vegetable treated and processing pressure applied, however the magnitude of the responses was minor.

Industrial relevance

This study provides further scientific evidence of the benefits of high pressure processing in retaining the nutritional attributes of fresh foods. Antioxidant activity and levels of carotenoids before and after exposure to high pressures (up to 600 MPa for 2 min) were essentially no different. Also, the data suggest that micronutrients and phytochemicals in certain vegetables may be made more bioavailable by high pressure treatment. From a nutritional perspective, high pressure processing is an attractive food preservation technology and clearly offers opportunities for horticultural and food processing industries to meet the growing demand from consumers for healthier food products.     

微胶囊性能与表征的研究进展

微胶囊技术由于其独特的优点,在医药、食品、材料科学等诸多领域具有广阔的应用前景。本文综述了微胶囊化的意义,注重探讨了其性能及表征方法等方面的研究进展。