食品工业科技2017，Vol.38Issue(19)：191-196,6.DOI:10.13386/j.issn1002-0306.2017.19.035
响应面法优化紫甘薯花青素微胶囊制备工艺
Optimization of purple sweet potato anthocyanins microcapsules by response surface methodology
摘要
Abstract
Objective:The wall materials for the microcapsulation of purple sweet potato anthocyanins were selected to improve their stabilization in aqueous phase and the response surface was used to optimize the process conditions.Methods:The selected parameters including microcapsulation tempreture,time,wall material concentration,wall/core material ratio were optimized using Box-Behnken experimental design with variance analysis based on the microcapulation efficiency.The prepared microcapsules were subjected to electron microscopic observation and stability test.Results:The zein was selected as the wall material.The results showed that the optimal microcapsulation results were obtained under the conditions:microcapsulation time 30 min,tempreture 31 ℃,wall material concentration 1％,wall/core material ratio 5 ∶ 2.2 (w/w).Under these optimal conditions,the microcapulation efficiency was up to 81.55％ ± 0.89％,their density was 2.88 g/mL,moisture content was 4.42％.The anthocyanins microcapsules were purple with a cylinder-like shape.The microcapsules were more stable than the native anthocyanins when exposed to aqueous phase,pH and outdoor light.Conclusion:Therefore,microcapsulation is a good way to improve the stabilization of purple sweet potato anthocyanins in aqueous phase.关键词
紫甘薯花青素/微胶囊/响应面法/包埋率/水相稳定性Key words
purple sweet potato anthocyanins/microcapsule/response surface methodology/microcapulation efficiency/aqueous phase stability分类
轻工纺织引用本文复制引用
王立爽,蒋裕琪,于凤桐,李翔,叶江稳,张天爽,王建新,吕晓玲..响应面法优化紫甘薯花青素微胶囊制备工艺[J].食品工业科技,2017,38(19):191-196,6.基金项目
天津科技大学大学生创新创业训练计划资助项目(201610057089). （201610057089）
