紫苏籽油微胶囊的制备及理化指标

doi:10.11924/j.issn.1000-6850.casb2022-0604

中国农学通报 ›› 2023, Vol. 39 ›› Issue (20): 125-132.doi: 10.11924/j.issn.1000-6850.casb2022-0604

• 食品·营养·检测·安全 • 上一篇下一篇

紫苏籽油微胶囊的制备及理化指标

于佳新¹^,²(), 张炜环², 王晗², 孙辉³, 李冲伟¹^,²()

¹ 黑龙江大学农业微生物技术教育部工程研究中心，哈尔滨 150500
² 黑龙江大学生命科学学院，哈尔滨 150080
³ 桦南农盛园食品有限公司，黑龙江佳木斯 154400

收稿日期:2022-07-21 修回日期:2022-09-15 出版日期:2023-07-15 发布日期:2023-07-10
通讯作者: 李冲伟，男，1977年出生，教授，博士，研究方向：微生物代谢产物及功能食品开发。通信地址：150500 黑龙江省哈尔滨市南岗区学府路74号黑龙江大学，E-mail：chongweili@126.com。
作者简介:
于佳新，女，1999年出生，硕士研究生，研究方向：食品加工与安全。通信地址：150500 黑龙江省哈尔滨市南岗区学府路74号黑龙江大学，E-mail：1838162432@qq.com。
基金资助:
2019年度哈尔滨市雏鹰计划暨科技创业奖补专项项目“紫苏籽功能活性成分挖掘及产业化培育与示范”(2019CYJBCG0326)

Preparation, Physicochemical Indexes and Application Potential of Perilla Seed Oil Microcapsule

YU Jiaxin¹^,²(), ZHANG Weihuan², WANG Han², SUN Hui³, LI Chongwei¹^,²()

¹ Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin 150500
² College of Life Sciences, Heilongjiang University, Harbin 150080
³ Huanan Nongshenyuan Food Co., Ltd., Jiamusi, Heilongjiang 154400

Received:2022-07-21 Revised:2022-09-15 Online:2023-07-15 Published:2023-07-10

摘要/Abstract

摘要：

为了保护紫苏籽油中多不饱和脂肪酸的生物活性，扩大紫苏籽油的应用范围，以阿拉伯胶和β-环糊精(β-CD)为壁材，通过喷雾干燥法制备微胶囊，研究该微胶囊的理化指标。结果表明，紫苏籽油微胶囊含水量2.17%，堆积密度0.43 g/cm³，休止角36.27°，溶解度74.65%，具有较好的溶解性能；粒径大小合适，平均直径17.52 μm，不会产生吞咽感，包埋率86.52%。微胶囊紫苏籽油中不饱和脂肪酸相对含量70.85%，与未微胶囊化紫苏籽油无显著差异(P>0.05)，说明喷雾干燥法未破坏紫苏籽油的营养成分。微胶囊在92.85℃产生玻璃态转变，说明日常的温度处理不会破坏微胶囊的表面结构。随着热处理时间的增加，微胶囊过氧化物值(POV)和巴比妥酸值(TBA)上升速度显著低于紫苏籽油(P<0.05)，说明微胶囊贮藏稳定性更好。由此可知，该紫苏籽油微胶囊可以添加到热饮品中，尤其是婴幼儿配方乳粉，具有非常广阔的应用前景。

关键词: 紫苏籽油, 微胶囊, 喷雾干燥法, 物理特性, 配方乳粉

Abstract:

In order to protect the biological activity of polyunsaturated fatty acids of perilla seed oil and expand its application, we prepared perilla seed oil microcapsules by spray drying method with acacia and β-cyclodextrin as wall materials and then determined the physicochemical indexes of the microcapsules. The results showed that perilla seed oil microcapsules had good solubility of 74.65%, with water content of 2.17%, bulking density of 0.43 g/cm³, and the angle of repose of 36.27°. The average diameter was 17.52 μm, which could not cause swallowing sensation, and the embedding rate was 86.52%. The relative content of unsaturated fatty acids in microencapsulated perilla seed oil was 70.85%, which was not significantly different from non-microencapsulated perilla seed oil (P>0.05), indicating that spray drying method did not destroy the nutritional components of perilla seed oil. The glass transition temperature of the microcapsules was 92.85℃, showing that the surface structure of the microcapsules could not be destroyed by daily temperature treatment. With the increase of heat treatment time, the increase rate of peroxide value (POV) and barbituric acid value (TBA) of the microcapsules were significantly lower than that of perilla seed oil (P<0.05), indicating that the microcapsules had better storage stability. Thus, the perilla seed oil microcapsule can be added into hot drinks, especially infant formula milk powder, and has a very broad application prospect.

Key words: Perilla seed oil, microcapsule, spray drying method, physical characteristics, formula milk powder

于佳新, 张炜环, 王晗, 孙辉, 李冲伟. 紫苏籽油微胶囊的制备及理化指标[J]. 中国农学通报, 2023, 39(20): 125-132.

YU Jiaxin, ZHANG Weihuan, WANG Han, SUN Hui, LI Chongwei. Preparation, Physicochemical Indexes and Application Potential of Perilla Seed Oil Microcapsule[J]. Chinese Agricultural Science Bulletin, 2023, 39(20): 125-132.

图/表 8

参考文献 32

[1]	刘义凤, 侯占群, 田巧基, 等. 添加玉米低聚肽的紫苏籽油乳状液及其微胶囊的制备[J]. 食品科学, 2021, 42(2):36-45.
[2]	MIN Y J, DJAHANBAKHCH O, HUTCHINSON J, et al. Efficacy of docosahexaenoic acid-enriched formula to enhance maternal a-and fetal blood docosahexaenoic acid levels: randomized double-blinded placebo-controlled trial of pregnant women with gestational diabetes mellitus[J]. Clinical nutrition, 2016, 35(3):608-614. doi: 10.1016/j.clnu.2015.05.020 URL
[3]	EBRAHIMI M, RAJION A, MENG G Y, et al. Diet high in alpha-linolenic acid up-regulate PPAR-alpha gene expression in the liver of goats[J]. Electronic journal of biotechnology, 2015, 18(3):210-214. doi: 10.1016/j.ejbt.2015.03.009 URL
[4]	何雅雯, 李孟俊, 于修烛, 等. 不同食用油氧化稳定性比较研究[J]. 中国油脂, 2018, 43(3):44-49.
[5]	HASHIM N A, ABDUL M S K, SULAIMAN S Z, et al. Nutritional values and microencapsulation techniques of fish oil from different sources: A mini review[J]. Materials today: proceedings, 2021, 42(P1):222-228. doi: 10.1016/j.matpr.2020.11.849 URL
[6]	CHAUDHARY H J, PATEL A R. Microencapsulation technology to enhance the viability of probiotic bacteria in fermented foods: An overview[J]. International journal of fermented foods, 2019, 8(2):63-77.
[7]	钟迪颖, 武治兴, 刘阳, 等. 紫花苜蓿花朵中花色苷的提取及其微胶囊化[J]. 草业科学, 2021, 38(9):1726-1736.
[8]	俞毅舒. 复合壁材对微胶囊化大豆油的性能影响[D]. 无锡: 江南大学, 2013:3-4.
[9]	REZAEI R, KHOMEIRI M, KASHANINEJAD M, et al. Effects of guar gum and arabic gum on the physicochemical, sensory and flow behaviour characteristics of frozen yoghurt[J]. International journal of dairy technology, 2011, 64(4):563-568. doi: 10.1111/idt.2011.64.issue-4 URL
[10]	KRISHNAN S, KSHIRSAGAR A C, SINGHAL R S. The use of gum arabic and modified starch in the microencapsulation of a food flavoring agent[J]. Carbohydrate polymers, 2005, 62(4):309-315. doi: 10.1016/j.carbpol.2005.03.020 URL
[11]	SHAIKH J, BHOSALE R, SINGHAL R. Microencapsulation of black pepper oleoresin[J]. Food chemistry, 2004, 94(1):105-110. doi: 10.1016/j.foodchem.2004.10.056 URL
[12]	MURAKAMI M, MIZUMA K, NAKAMURA Y, et al. Estimation of water intake from food moisture in the Japanese diet using a cooking-based conversion factor for water content[J]. Journal of food science, 2021, 86(2):266-275. doi: 10.1111/1750-3841.15579 pmid: 33438226
[13]	ZHANG N, YUAN Y. Synthesis and thermal properties of nanoencapsulation of paraffin as phase change material for latent heat thermal energy storage[J]. Energy and built environment, 2020, 1(4):410-416. doi: 10.1016/j.enbenv.2020.04.003 URL
[14]	DOMINIK M, ERIC F, CLEMENS B. Algorithm for the determination of the angle of repose in bulk material analysis[J]. Powder technology, 2021, 2021(383):598-605.
[15]	CHEN L H, YUE G C, GUAN Y M, et al. Impact of directly compressed auxiliary materials on powder property of fermented cordyceps powder[J]. China journal of Chinese materia medica, 2014, 39(1):65-70.
[16]	CAO F, DONNARUMMA F, MURRAY K K, et al. Particle size measurement from infrared laser ablation of tissue[J]. Analyst, 2016, 141(1):183-190. doi: 10.1039/c5an01765c pmid: 26630332
[17]	JUUL J A, FORSAA V A, UTHEIM T P, et al. Scanning Electron Microscopy Observations of Loa loa (Nematoda)[J]. Case reports in ophthalmology, 2020, 11(2):486-492. doi: 10.1159/000509338 URL
[18]	王姝杰. 牡丹籽油微胶囊的制备及其释放行为研究[D]. 南昌: 南昌大学, 2017:1-35.
[19]	苏衡, 王海峰, 李佳, 等. 热重分析仪的计量检定和校准[J]. 理化检验:物理分册, 2018, 54(10):748-753.
[20]	HASIER J, RIOLO M A, NASH P. Curie temperature determination via thermogravimetric and continuous wavelet transformation analysis[J]. EPJ techniques and instrumentation, 2017, 4(1):1-12. doi: 10.1140/epjti/s40485-016-0036-z URL
[21]	冀浩博, 张弘, 郑华, 等. 差示扫描量热法测定紫胶树脂玻璃化转变温度的条件研究[J]. 材料导报, 2014, 28(8):98-104,121.
[22]	邓姣, 刘鑫, 成文豪, 等. pH值响应型负载白藜芦醇微胶囊的制备与抗氧化活性分析[J]. 食品科学, 2019, 40(20):54-59. doi: 10.7506/spkx1002-6630-20181022-236
[23]	毕会敏, 范方宇, 杨宗玲, 等. 纳米SiO₂/大豆分离蛋白为壁材的核桃油微胶囊特性[J]. 食品与发酵工业, 2020, 46(21):147-153.
[24]	WANG B, ADHIKARI B, YANG W R. Anchovy oil microcapsule powders prepared using two-step complex coacervation between gelatin and sodium hexametaphosphate followed by spray drying[J]. Powder technology, 2019, 358(C):68-78.
[25]	SOGAND A, ALI A, MEHDI S. Synthesis and characterization of ethyl cellulose micro/nanocapsules using solvent evaporation method[J]. Colloid and polymer science, 2018, 296(9):1-6.
[26]	OGRODOWSKA D, TANSKA M, BRANDT W, et al. Effect of the drying process on the physicochemical characteristics and oxidative stability of microencapsulated amaranth oil[J]. Rivista italiana delle sostanae grasse, 2018, 94(4):257-264.
[27]	LV M, YIN S Y. Preparation and quality evaluation of microcapsules of volatile oil from Ledum palustre[J]. Journal of Chinese medicinal materials, 2014, 37(67):5-8.
[28]	KANG Y R, LEE Y K, KIM Y J, et al. Characterization and storage stability of chlorophylls microencapsulated in different combination of gum Arabic and maltodextrin[J]. Food chemistry, 2018, 272(2019):337-346. doi: 10.1016/j.foodchem.2018.08.063 URL
[29]	FANG R X, LIANG H S, LI J, et al. Microencapsulation of astaxanthin based on emulsion solvent evaporation and subsequent spray drying[J]. Journal of food science, 2022, 87(3):998-1008. doi: 10.1111/jfds.v87.3 URL
[30]	王月月, 段续, 任广跃, 等. 洋葱精油微胶囊制备工艺优化及其品质分析[J]. 食品科学, 2018, 39(12):232-238. doi: 10.7506/spkx1002-6630-201812036
[31]	ALBERT K, VATAI G, KORIS A. Microencapsulation of vegetable oil: Alternative approaches using membrane technology and spray drying[J]. Hungarian journal of industry and chemistry, 2017, 45(2):29-33.
[32]	WINNE S C M, AMIN I, NORHAIZAN M E, et al. The Effectiveness of rambutan (Nephelium lappaceum L.) extract in stabilization of sunflower oil under accelerated conditions[J]. Antioxidants (Basel, Switzerland), 2014, 3(7):371-386.

序号	理化指标	单位	数值
1	水分	%	2.17±0.11
2	堆积密度	g/cm³	0.43±0.01
3	休止角	°	36.27±0.17
4	溶解度	%	74.65±0.34
5	粒度	μm	17.52±1.86
6	包埋率	%	86.52±0.12

序号	理化指标	单位	数值
1	水分	%	2.17±0.11
2	堆积密度	g/cm³	0.43±0.01
3	休止角	°	36.27±0.17
4	溶解度	%	74.65±0.34
5	粒度	μm	17.52±1.86
6	包埋率	%	86.52±0.12

结构缩写	脂肪酸成分	紫苏籽油中相对含量/%	微胶囊中相对含量/%
C14:0	肉豆蔻酸	0.24±0.02 a	1.12±0.13 A
C15:0	十五烷酸	0.07±0.01 b	0.18±0.02 B
C16:0	棕榈酸	18.04±1.31 c	18.98±1.46 c
C16:1	顺-9-棕榈油酸	0.49±0.08 d	0.53±0.03 d
C17:0	十七烷酸	0.21±0.02 e	0.30±0.04 e
C18:0	硬脂酸	8.17±0.65 f	8.91±0.72 F
C18:1N9C	油酸	7.45±0.54 g	7.11±0.51 g
C18:2N6	亚油酸	20.60±1.45 h	19.49±1.55 h
C20:0	花生酸	0.36±0.02 l	0.22±0.01 l
C20:1	顺-11-二十碳烯酸	6.11±0.56 m	6.58±0.69 m
C18:3N3	α-亚麻酸	36.85±1.58 n	36.14±1.47 n
C22:0	山嵛酸	0.03	0.04
-	ΣSFA	27.08	29.75
-	ΣMUFA	14.05	14.22
-	ΣPUFA	57.45	56.63

结构缩写	脂肪酸成分	紫苏籽油中相对含量/%	微胶囊中相对含量/%
C14:0	肉豆蔻酸	0.24±0.02 a	1.12±0.13 A
C15:0	十五烷酸	0.07±0.01 b	0.18±0.02 B
C16:0	棕榈酸	18.04±1.31 c	18.98±1.46 c
C16:1	顺-9-棕榈油酸	0.49±0.08 d	0.53±0.03 d
C17:0	十七烷酸	0.21±0.02 e	0.30±0.04 e
C18:0	硬脂酸	8.17±0.65 f	8.91±0.72 F
C18:1N9C	油酸	7.45±0.54 g	7.11±0.51 g
C18:2N6	亚油酸	20.60±1.45 h	19.49±1.55 h
C20:0	花生酸	0.36±0.02 l	0.22±0.01 l
C20:1	顺-11-二十碳烯酸	6.11±0.56 m	6.58±0.69 m
C18:3N3	α-亚麻酸	36.85±1.58 n	36.14±1.47 n
C22:0	山嵛酸	0.03	0.04
-	ΣSFA	27.08	29.75
-	ΣMUFA	14.05	14.22
-	ΣPUFA	57.45	56.63

紫苏籽油微胶囊的制备及理化指标

Preparation, Physicochemical Indexes and Application Potential of Perilla Seed Oil Microcapsule

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

图/表 8

参考文献 32

相关文章 11

编辑推荐

Metrics

本文评价

关于本刊

作者中心

审者中心

在线期刊

联系我们

[1]	黄晖, 毕舒贻, 字肖萌, 廖耿强, 温暖玲, 茹正忠. 深圳城市绿地土壤入渗性能及影响因素研究[J]. 中国农学通报, 2020, 36(14): 74-79.
[2]	孙丛,付瑶,王娅丽,杨峰山,付海燕,马玉堃,刘春光. 喷雾干燥法制备阿特拉津降解菌剂条件优化[J]. 中国农学通报, 2018, 34(35): 86-92.
[3]	胡善国,罗毅,苏有健. 精制茶厂不同工序茶尘物理特性的比较研究[J]. 中国农学通报, 2016, 32(7): 109-114.
[4]	高卫铠,贾方方,刘国顺,刘典三,李梦竹. 不同光质条件下初烤烟叶物理特性的差异研究[J]. 中国农学通报, 2016, 32(7): 31-36.
[5]	李邦发. 四川干旱情况下灌水对土壤和小麦产量的影响[J]. 中国农学通报, 2016, 32(3): 22-28.
[6]	贺博,梁进,吴林生,高学玲. 蓝莓花色苷的稳定性及微胶囊化研究进展[J]. 中国农学通报, 2015, 31(5): 127-131.
[7]	邓小莉常景玲陈震吴羽晨. 栝楼籽油容易凝固的原因分析[J]. 中国农学通报, 2014, 30(12): 287-294.
[8]	张明政,刘波,林乃铨,阮传清. HPMCP微胶囊蛋白质包裹量的测定方法[J]. 中国农学通报, 2009, 25(5): 32-37.
[9]	仇贵生,陈汉杰,张怀江,闫文涛. 阿维菌素不同剂型对果树害虫田间控制效果比较[J]. 中国农学通报, 2009, 25(5): 228-231.
[10]	阮传清,刘芸,张明政,朱琳珊,刘波. Bt杀虫晶体蛋白-肠溶性微囊制备方法的初步研究[J]. 中国农学通报, 2008, 24(11): 374-378.
[11]	牛广财,朱丹,李志江,左锋,吴子亮. 南瓜籽油微胶囊化的研究[J]. 中国农学通报, 2007, 23(9): 81-81.