响应面试验优化黑果枸杞花色苷微胶囊制备工艺及其稳定性分析

doi:10.7506/spkx1002-6630-201610014

食品科学

响应面试验优化黑果枸杞花色苷微胶囊制备工艺及其稳定性分析

韩爱芝1,2，蒋卉1，贾清华2，马玲2，白红进1,*

1.塔里木大学生命科学学院，新疆生产建设兵团塔里木盆地生物资源保护与利用重点实验室，新疆阿拉尔 843300；
2.塔里木大学分析测试中心，新疆阿拉尔 843300

出版日期:2016-05-25 发布日期:2016-05-18

Optimization of Microencapsulation of Anthocyanins from Lycium ruthenicum Murr. by Response Surface Methodology and Stability of the Microcapsules

HAN Aizhi1,2, JIANG Hui1, JIA Qinghua2, MA Ling2, BAI Hongjin1,*

1. Key Laboratory of Protection & Utilization of Biological Resources in Tarim Basin of Xinjiang Production and Construction Corps, College of Life Sciences, Tarim University, Alar 843300, China; 2. Analytic Center of Tarim University, Alar 843300, China

Online:2016-05-25 Published:2016-05-18

摘要/Abstract

摘要：

建立喷雾干燥法制备黑果枸杞花色苷微胶囊的方法，考察微囊化前后花色苷的稳定性。通过单因素试验，考察壁材中阿拉伯树胶质量分数、β-环糊精质量分数、芯壁比、进料流速、进风口温度、总固形物含量对黑果枸杞花色苷包埋效率的影响，采用Box-Behnken试验设计和响应面分析优化黑果枸杞花色苷微胶囊的包埋工艺。结果表明，黑果枸杞花色苷微胶囊的最佳制备工艺为：进料转速2 000 r/min、乳化时间10 min、出风口温度80 ℃、阿拉伯树胶质量分数1%、β-环糊精质量分数50%、进料流速330 mL/h的恒定条件下，选择芯壁比1∶2.5（g/g）、进风口温度160 ℃、总固形物含量22%。黑果枸杞微胶囊包埋效率平均值可达91.01%。黑果枸杞花色苷微胶囊为类似圆球状的、平均粒径（9.16±1.02）μm的玫红色粉末，受光照、空气及温度的影响，明显比微胶囊化前稳定。

关键词: 黑果枸杞, 花色苷, 微胶囊, 喷雾干燥, 响应面法

Abstract:

The preparation of microencapsulated anthocyanins from Lycium ruthenicum Murr. using spray drying was
investigated and the stability of the native and microencapsulated anthocyanins was evaluated. Single factor experiments
were used to examine the influence of proportions of arabic gum and β-cyclodextrin to coating wall, core-to-wall ratio, feed
flow rate, inlet air temperature, and total solids content on microencapsulation efficiency. The selected key parameters were
optimized using response surface methodology with Box-Behnken experimental design. The results showed that the optimal
process parameters were as follows: rotary speed of 2 000 r/min, emulsification time of 10 min, outlet air temperature of 80 ℃,
1% arabic gum and 50% β-cyclodextrin in the coating wall, feed flow rate of 330 mL/h, core-to-wall ratio of 1:2.5 (g/g), inlet air
temperature of 160 ℃, and total solids content of 22%. Under these conditions, the microencapsulation efficiency was 91.01%.
The anthocyanins microcapsules were rose-red powder with a cylinder-like shape, having average particle size of (9.16 ± 1.02) μm.
The microcapsules were more stable than the native anthocyanins when exposed to light, air and temperature.

Key words: Lycium ruthenicum Murr., anthocyanins, microencapsulation, spray drying, response surface methodology

中图分类号:

TS201.1

韩爱芝，蒋卉，贾清华，马玲，白红进. 响应面试验优化黑果枸杞花色苷微胶囊制备工艺及其稳定性分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201610014.

HAN Aizhi, JIANG Hui, JIA Qinghua, MA Ling, BAI Hongjin. Optimization of Microencapsulation of Anthocyanins from Lycium ruthenicum Murr. by Response Surface Methodology and Stability of the Microcapsules[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201610014.

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响应面试验优化黑果枸杞花色苷微胶囊制备工艺及其稳定性分析

Optimization of Microencapsulation of Anthocyanins from Lycium ruthenicum Murr. by Response Surface Methodology and Stability of the Microcapsules

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