粮油食品科技Issue(1)：34-36,3.
复凝聚法制备罂粟籽油微囊及其稳定性研究
Preparation of poppy -seed oil microcapsules by complex coacervation and study on stability
王洪光 1陈颜婷1
作者信息
- 1. 青岛科技大学 化工学院，山东 青岛 266042
- 折叠
摘要
Abstract
The study is aimed to enhance the stability of poppy-see d oil by microencapsulation technolo-gy.Poppy -seed oil microcapsules were successfully prepared using arabic gum and gelatin as wall mate-rials by complex coacervation and spray drying.The optimal formulation was determined by orthogonal test.The core /wall ratio(or different mass ratios of oil to arabic gum /gelatin)on the property of poppy -seed oil microcapsules were evaluated.The optimum preparation conditions of poppy -seed oil microcap-sules were achieved when the wall material concentration was 2.0%,core /wall ratio 1∶3,pH 4.2,emulsi-fier concentration was 1.5%.The encapsulation efficiency was 76.9% at these conditions..The oxidation of encapsulated poppy -seed oil revealed that microcapsules can enhance the storage stability.The prepa-ration of poppy -seed oil microcapsules by complex coacervation is simple,and the stability of poppy -seed oil is improved obviously.This methord has a good application prospect in food industry.关键词
罂粟籽油/微囊/复凝聚法/喷雾干燥/稳定性Key words
poppy-see doil/microcapsules/complex coacervation/spray drying/stability分类
轻工纺织引用本文复制引用
王洪光,陈颜婷..复凝聚法制备罂粟籽油微囊及其稳定性研究[J].粮油食品科技,2016,(1):34-36,3.
