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猕猴桃籽油微胶囊的制备及稳定性研究

Shan-shan XU,Wen-ying LIU,Lu LU,Ke-lu CAO, Jing WANG,Rui-zeng GU,Jun LU,Mu-yi CAI

Food and Fermentation Industries（2018）

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Abstract
以猕猴桃籽油为芯材,玉米肽为壁材,吐温-20为乳化剂,采用喷雾干燥法制备微胶囊.优化得到最佳工艺条件为:芯材与壁材配比1∶2(质量比),固形物浓度(质量分数)15％,喷雾干燥温度160℃,高速乳化剪切转速6 000 r/min.在最佳工艺条件下,猕猴桃籽油微胶囊包埋率为94.06％.对微胶囊产品进行了理化性质、电镜、红外光谱分析和稳定性研究,表明产品具有良好的溶解性和贮存稳定性.
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Key words
kiwi seed oil microcapsules,seed oil
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