微胶囊化对鳡鱼油贮藏性能的影响

通过喷雾干燥的方法制备微胶囊化鳡鱼油,并对其感官品质与贮藏品质进行评价、结构进行表征。结果表明,微胶囊化处理可使鳡鱼油的贮藏时间由32d延长至256d,DHA衰减率由鳡鱼油的80.8%减少至61.2%。扫描电镜可见微胶囊颗粒基本完整、分散性良好,差示扫描量热分析发现微胶囊产品的玻璃化转变温度为59.2℃、热熔解温度大于130℃,傅里叶红外光谱图显示经微胶囊化处理后,样品的特征峰变化不大。 

Storage properties of microencapsulated Elopichthys Bambusa oil

Microcapsule of Elopicthys Banbusa (E. Banbusa) oil was prepared by spray-drying, then the sensory quality and its storage quality was evaluated, as well as its structure was characterized. The results showed that the microcapsule treatment could effectively prolonged storage time of E. Banbusa oil to 256 days from 32 days, with attenuation rate of DHA falling to 61.2% from 80.8%. Additional, the image of Scanning Electron Microscopy (SEM) displayed microcapsules particles was basic integrated with good dispersancy. The result of Differential Scanning Calorimetry analysis ( DSC) indicated that the glass transition temperature of the microcapsule products was 59.2℃, whose hot melt temperature was higher than 130℃. Moreover, the image of Fourier Transform Infrared Spectrometer (FTIR) showed microencapsulation had no effect on the structure of E. Banbusa oil because there was no difference between the characteristic peaks when compared with the E. Banbusa oil.