葡萄籽油微胶囊的制备及氧化稳定性研究

研究了葡萄籽油微胶囊的制备工艺及其氧化稳定性,以葡萄籽油为芯材,阿拉伯胶与麦芽糊精为壁材,在复合乳化剂的作用下进行乳化,以喷雾干燥法得到微胶囊产品并测定其氧化稳定性。研究表明阿拉伯胶与麦芽糊精重量比为3∶1,乳化剂浓度为10%,芯壁比为1∶2,温度为45℃,均质速度为12000r/min,乳化时间为12 min时制备得到稳定的葡萄籽油乳液,在进风温度180℃、出口温度80℃、进料速率5mL/min条件下喷雾干燥得到葡萄籽油微胶囊,葡萄籽油微胶囊化效率达到72.56%,60℃条件下贮藏葡萄籽油微胶囊的氧化速率明显降低,贮存性能和抗氧化性显著提高。

Research on Preparation and Oxidation Stability of Grape Seed Oil Microcapsules

In this paper,the preparation technology and oxidation stability of grape seed oil microcapsules are studied.Grape seed oil is used as the core material,gum arabic and maltodextrin are used as the wall materials,and they are emulsified under the action of compound emulsifier.The microcapsule products are obtained by spray drying method and their oxidative stability is determined.Studies show that when the weight ratio of gum arabic to maltodextrin is 3∶1,the emulsifier concentration is 10%,the core-wall ratio is 1∶2,the temperature is 45℃,the homogenization speed is 12000 r/min,and the emulsification time is 12 min,stable grape seed oil emulsion is prepared.Under the conditions that inlet air temperature is 180℃,outlet temperature is 80℃,and feeding rate is 5 mL/min,the grape seed oil microcapsules are obtained by spray drying.The microencapsulation efficiency of grape seed oil reaches 72.56%,and the oxidation rate of grape seed oil microcapsules stored at 60℃is significantly reduced,and the storage performance and oxidation resistance are significantly improved.