FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (24): 132-136.doi: 10.7506/spkx1002-6630-201224027

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Optimization of β-Cyclodextrin Inclusion Conditions to Concentrate α-Linolenic Acid Content in Perilla frutescens Seed Oil

XU Chun-ming ,LIU Jin-long   

  1. School of Food and Chemical Engineering, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients,Beijing Key Laboratory of Food Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
  • Received:2011-09-17 Revised:2012-11-12 Online:2012-12-25 Published:2012-12-12
  • Contact: Chun-Ming XU E-mail:xucm@yahoo.cn

Abstract:

The preparation of inclusion complexes of Perilla frutescens seed oil with β-cyclodextrin using a microfluidizer to increase the α-linolenic acid content in the oil was studied. Response surface methodology based on a Box-Behnken design was used to optimize Perilla frutescens seed oil-to-β-cyclodextrin ratio, pressure and inclusion reaction time. The maximum inclusion rate as high as 81.64% was obtained after 105 min of inclusion reaction between Perilla frutescens seed oil and  β-cyclodextrin at a ratio of 1:11 (mL/g) at 6000 psi. FT-NIR analysis and SEM observation showed that Perilla frutescens seed oil was well included by β-cyclodextrin in the inclusion complex obtained. The α-linolenic acid content increased from 53.50% to 77.42% after β-cyclodextrin inclusion as shown by HPLC analysis. Therefore, β-cyclodextrin inclusion is a feasible way to concentrate the α-linolenic acid content in Perilla frutescens seed oil.

Key words: homogenization, inclusion, Perilla frutescens seeds, α-linolenic acid, response surface methodology

CLC Number: