甜杏仁油微胶囊化工艺响应面法优化

摘要

甜杏仁油中含有较高的不饱和脂肪酸,为减缓其氧化,通过喷雾干燥法将甜杏仁油微胶囊化.在单因素试验基础上,选取芯材含量、乳化剂含量、酪蛋白含量、固形物浓度为影响因素,包埋率为响应值,通过响应面分析法确定甜杏仁油微胶囊化的最佳工艺参数:甜杏仁油质量分数24％,乳化剂添加量2％,酪蛋白含量4.3％,固形物浓度26％.该条件下获得的微胶囊包埋率为94.56％.%Sweet almond oil with high unsaturated fatty acid, to slow its oxidation, the sweet almond oil was sprayed drying for microen-capsulation. On the basis of single factor, select the core content, e-mulsifier content, sodium caseinate: malt dextrin, solids concentration as the affecting factors, the embedment rate as response value, the optimal parameters were obtained through the response surface analysis method, and were as follows: sweet almond oil mass fraction 24%; emulsifier 2%, casein 4. 3%, and solid concentration 26%. Under the optimal condition, the micro-capsules embedment rate reached 94. 56%.