蓝圆鲹鱼油微胶囊的制备工艺优化及其稳定性
|
摘要
以蓝圆鲹鱼油为原料,通过单因素及响应面优化实验,研究喷雾干燥法制备蓝圆鲹鱼油微胶囊的工艺条件,考察鱼油含量、固形物含量、进(出)风温度及进料速度四个因素对鱼油微胶囊化效率的影响,并测定微胶囊的微观结构及稳定性。结果表明,喷雾干燥法制备蓝圆鲹鱼油微胶囊的最佳工艺条件为鱼油含量30%,固形物含量37%,进(出)风温度为190℃(85℃),进料速度为480 mL/h。在此条件下微胶囊包埋率为91.56%;所制得的鱼油微胶囊外观为圆球形颗粒,表面光滑、致密、无裂痕,整个表面性状良好;经60℃加速氧化6 d后蓝圆鲹鱼油微胶囊的过氧化值(peroxide value,POV)显著低于未微胶囊化鱼油(p<0.05),蓝圆鲹鱼油的稳定性在微胶囊化后得到显著提高(p<0.05)。
Preparation technology of microcapsules of fish oil from Decapterus maruadsi was investigated by spray drying through the experiment of single factor and response surface optimization research,the microstructure and stability of microcapsules were also determined.The effects of fish oill content,solid concentration,inlet and outlet air temperature and feed rate on the microencapsulation efficiency of fish oil were studied. The results showed that the optimum conditions for the spray drying preparation of fish oil microcapsules of Decapterus maruadsi were as follows: core material content 30%,solid concentration 37%,inlet( outlet) air temperature 190 ℃( 85 ℃),feed speed 480 mL/h. Under the above optimal conditions,the microencapsulation rate amounted to 91.56%.The fish oil microcapsules that prepared was spherical in shape,smooth in surface and compact without cracks.After accelerating oxidation under 60 ℃ of 6 days,POV of Decapterus maruadsi microcapsule was significantly lower than non microencapsulated fish oil( p < 0.05). The stability of Decapterus maruadsi fish oil significantly increased in microcapsule( p < 0.05).
Preparation technology of microcapsules of fish oil from Decapterus maruadsi was investigated by spray drying through the experiment of single factor and response surface optimization research,the microstructure and stability of microcapsules were also determined.The effects of fish oill content,solid concentration,inlet and outlet air temperature and feed rate on the microencapsulation efficiency of fish oil were studied. The results showed that the optimum conditions for the spray drying preparation of fish oil microcapsules of Decapterus maruadsi were as follows: core material content 30%,solid concentration 37%,inlet( outlet) air temperature 190 ℃( 85 ℃),feed speed 480 mL/h. Under the above optimal conditions,the microencapsulation rate amounted to 91.56%.The fish oil microcapsules that prepared was spherical in shape,smooth in surface and compact without cracks.After accelerating oxidation under 60 ℃ of 6 days,POV of Decapterus maruadsi microcapsule was significantly lower than non microencapsulated fish oil( p < 0.05). The stability of Decapterus maruadsi fish oil significantly increased in microcapsule( p < 0.05).
引文
[1]农业部渔业渔政管理局.中国渔业统计年鉴[M].北京:中国农业出版社,2015.
[2]Jiang H,Tong T,Sun J,et al.Purification and characterization of antioxidative peptides from round scad(Decapterus maruadsi)muscle protein hydrolysate[J].Food Chem,2014,154(2):158-163.
[3]郑伟,石伟勇.低值鱼高值化研究进展综述[J].中国水产,2005(9):70-71.
[4]杨小斌,周爱梅,王爽,等.低温连续相变萃取蓝圆鱼油及其脂肪酸组成分析[J].食品工业科技,2016,37(23):291-297.
[5]Liu H,Wang L,Yang T,et al.Optimization and evaluation of fish oil microcapsules[J].Particuology,2016,29(6):162-168.
[6]Chatterjee S,Judeh Z M A.Microencapsulation of fish oil[J].Lipid Technology,2016,28(1):13-15.
[7]李军杰,熊善柏,刘茹.鱼油的微胶囊化及其影响因素[J].中国油脂,2015(6):19-23.
[8]Kralovec J A,Zhang S,Zhang W,et al.A review of the progress in enzymatic concentration and microencapsulation of omega-3 rich oil from fish and microbial sources[J].Food Chemistry,2012,131(2):639-644.
[9]王宝琴,徐泽平.微胶囊化粉末油脂制品的技术研究[J].粮油加工,2010(7):8-11.
[10]Karthik P,Anandharamakrishnan C.Microencapsulation of docosahexaenoic acid by spray-freeze-drying method and comparison of its stability with spray-drying and freeze-drying methods[J].Food and Bioprocess Technology,2013,6(10):2780-2790.
[11]李梦凡,陶宁萍,俞骏,等.喷雾干燥法制备微胶囊化罗非鱼油研究[J].上海海洋大学学报,2015,24(4):617-624.
[12]Chatterjee S,Judeh Z M A.Impact of encapsulation on the physicochemical properties and gastrointestinal stability of fish oil[J].Lwt-food Science and Technology,2016,65:206-213.
[13]石燕,李倩,李如一,等.淡水鱼油微胶囊的制备及其储藏稳定性[J].食品与发酵工业,2015,41(1):80-84.
[14]李梦凡,陶宁萍,俞骏,等.喷雾干燥法制备微胶囊化罗非鱼油研究[J].上海海洋大学学报,2015(4):617-624.
[15]卢蓉蓉,张国农.喷雾干燥微胶囊技术中的玻璃化转变[J].中国乳品工业,2001,29(6):24-27.
[16]张韻慧,任斯嘉,胡文文,等.喷雾干燥技术对食品微胶囊性质影响的研究进展[J].食品与机械,2013,29(2):214-217,222.
[17]陈欣,王志耕,梅林,等.喷雾干燥法制备乳脂微胶囊及其特性的研究[J].中国粮油学报,2017(1):74-79.
[18]赵巍,王军,段长青,等.喷雾干燥法制备微胶囊化山葡萄籽油粉末油脂[J].中国粮油学报,2009,24(12):77-83.
[2]Jiang H,Tong T,Sun J,et al.Purification and characterization of antioxidative peptides from round scad(Decapterus maruadsi)muscle protein hydrolysate[J].Food Chem,2014,154(2):158-163.
[3]郑伟,石伟勇.低值鱼高值化研究进展综述[J].中国水产,2005(9):70-71.
[4]杨小斌,周爱梅,王爽,等.低温连续相变萃取蓝圆鱼油及其脂肪酸组成分析[J].食品工业科技,2016,37(23):291-297.
[5]Liu H,Wang L,Yang T,et al.Optimization and evaluation of fish oil microcapsules[J].Particuology,2016,29(6):162-168.
[6]Chatterjee S,Judeh Z M A.Microencapsulation of fish oil[J].Lipid Technology,2016,28(1):13-15.
[7]李军杰,熊善柏,刘茹.鱼油的微胶囊化及其影响因素[J].中国油脂,2015(6):19-23.
[8]Kralovec J A,Zhang S,Zhang W,et al.A review of the progress in enzymatic concentration and microencapsulation of omega-3 rich oil from fish and microbial sources[J].Food Chemistry,2012,131(2):639-644.
[9]王宝琴,徐泽平.微胶囊化粉末油脂制品的技术研究[J].粮油加工,2010(7):8-11.
[10]Karthik P,Anandharamakrishnan C.Microencapsulation of docosahexaenoic acid by spray-freeze-drying method and comparison of its stability with spray-drying and freeze-drying methods[J].Food and Bioprocess Technology,2013,6(10):2780-2790.
[11]李梦凡,陶宁萍,俞骏,等.喷雾干燥法制备微胶囊化罗非鱼油研究[J].上海海洋大学学报,2015,24(4):617-624.
[12]Chatterjee S,Judeh Z M A.Impact of encapsulation on the physicochemical properties and gastrointestinal stability of fish oil[J].Lwt-food Science and Technology,2016,65:206-213.
[13]石燕,李倩,李如一,等.淡水鱼油微胶囊的制备及其储藏稳定性[J].食品与发酵工业,2015,41(1):80-84.
[14]李梦凡,陶宁萍,俞骏,等.喷雾干燥法制备微胶囊化罗非鱼油研究[J].上海海洋大学学报,2015(4):617-624.
[15]卢蓉蓉,张国农.喷雾干燥微胶囊技术中的玻璃化转变[J].中国乳品工业,2001,29(6):24-27.
[16]张韻慧,任斯嘉,胡文文,等.喷雾干燥技术对食品微胶囊性质影响的研究进展[J].食品与机械,2013,29(2):214-217,222.
[17]陈欣,王志耕,梅林,等.喷雾干燥法制备乳脂微胶囊及其特性的研究[J].中国粮油学报,2017(1):74-79.
[18]赵巍,王军,段长青,等.喷雾干燥法制备微胶囊化山葡萄籽油粉末油脂[J].中国粮油学报,2009,24(12):77-83.