【作者】 李霞；

【导师】 范亚苇； 邓泽元；

【作者基本信息】 南昌大学 ， 食品科学与工程， 2017， 硕士

【摘要】 肉桂油是一种挥发性芳香精油,其主要活性成份为肉桂醛。肉桂油不仅具有多种药理作用,还可作为香料及防腐保鲜剂应用于食品行业和日用品行业。由于肉桂精油易挥发、氧化,这就给肉桂油的应用带来局限性,影响了肉桂精油的商品价值,因此采用微胶囊技术,处理肉桂挥发油,不仅可以很好的保护肉桂油免受外界不良因素如光、氧气、温度的影响,减少风味成分的挥发,以保护其原有的特性,而且可以使产品的性能及适用范围进一步扩大。本文优化了壁材和乳化剂,确定了肉桂精油微胶囊制备方法,筛选了微胶囊化最佳工艺条件,探讨了微胶囊化肉桂精油的氧化稳定性,建立了以混合溶剂提取法测定微胶囊化肉桂精油的方法,结果可为肉桂精油稳定化技术和微胶囊化肉桂精油的测定提供参考。本研究主要获得了如下结果:1.建立了以混合溶剂提取法测定微胶囊化肉桂精油的方法。对微胶囊中精油进行提取和测定方法的研究,选取干燥失重法、挥发油测定法、紫外分光光度法和混合溶剂提取称重法对微胶囊精油进行提取测定并进行对比分析。干燥失重法实验误差较大,测定结果偏高,混合溶剂提取精油结果较好,且实验误差最小。挥发油法和紫外分光光度法的测定结果比较相近,但结果相对较低。紫外分光光度法操作复杂,测试结果受诸多因素的影响;挥发油测定法操作简便、成本低,但耗时较长。这四种方法在测定肉桂精油微胶囊中精油含量,混合溶剂提取法以准确度高,重复性好为精油最佳的提取方法。2.探讨了影响喷雾干燥法制备肉桂精油微胶囊工艺的因素,通过正交优化试验优化了制备肉桂精油微胶囊的最佳工艺参数。确定的最佳工艺参数为:以乳清分离蛋白(或大豆分离蛋白)与麦芽糊精以质量比为1:3为主要壁材,添加海藻酸钠质量为总乳液的0.05%。以蔗糖酯与单甘脂为乳化剂,两者的比例为3:1,总添加量为芯材(精油)质量的0.1%,精油含量为30%。在乳化和包埋工艺中,固形物含量为40%(以大豆蛋白为壁材成分的,固形物含量为30%),乳液pH6.5,乳化温度为55℃,均质压力为30Mpa,均质时间为3min,进风温度为185℃,出风温度为95℃。3.进行中试验证。对小试实验优化的结果进行中试验证,并对中、小试微胶囊产品的性能进行了比较。产品均呈淡黄色粉末状,无结块,无杂质,有肉桂精油特有的淡淡气味。微胶囊颗粒表面均连续,无裂缝,表面具有很好的完整性。中试实验的微胶囊化产品的包埋效果比小试好。相比于小试微胶囊产品,中试过程温度比小试低,且中试微胶囊产品水分含量较少,流动性好,粒径相对较大,松密度较大,振实密度较小,但抗压性不如小试产品。4.对肉桂精油和微胶囊化肉桂精油的稳定性进行了初步探讨。精油经微胶囊化后经红外光谱检测并无并无明显变化。但随着储藏时间的延长和储藏温度的升高,微胶囊中肉桂精油保留率均有所下降。长时间加热,肉桂精油和微胶囊化肉桂精油均存在不同程度的颜色变化,并检测出了新的荧光物质。通过液相质谱和气相质谱分析,共检测出精油自身反应生成的十多种物质,表明精油在储藏过程中存在十分复杂的化学反应。更多还原

【Abstract】 Cinnamon oil is a kind of volatile aromatic essential oil,the main active ingredients including cinnamaldehyde.Cinnamon oil not only has many pharmacological effects,but also can be used as a spice and anti-corrosive antistaling agent used in food industry and commodity industry,but with cinnamon essential oils are volatile,oxidative,which lead to limitations and commodity value for the application of cinnamon oil cinnamon oil.The microcapsule technology can not only protect cinnamon oil from the influence of adverse factors such as light,oxygen,temperature,but also can improve the application scope in in food industry and commodity industry.This paper optimized the microcapsules technological parameters by orthogonal experiment,and studied the microcapsules of cinnamon oil storage stability.The results were as follow:1.We aim to provide a scientific basis in determining amount of oil in microcapsules by comparing four extraction methods.The amount of cinnamon microencapsulation total oil was extracted and determined by weight loss method,simultaneous distillation-extraction method,ultraviolet spectrophotometry and mixed solvent extraction method.Then the four methods were compared and analyzed.The experiment error of weight loss method is bigger,the determination results is higher,compared by the other three methods.The oil content determined by simultaneous distillation-extraction method and ultraviolet spectrophotometry method is similar,but the result is relatively low in the all methods.Ultraviolet spectrophotometry method is a complex operation,and its test result is affected by many factors.Simultaneous distillation-extraction method is simple and low cost,but takes longer.Mixed solvent extraction with high accuracy,repeatability is good for the extraction of essential oil the best method among the four methods in the determination of oil content in cinnamon essential oil microcapsule.2.To study the influence factor of spray drying method for preparing cinnamon essential oil microcapsule technology,and through the orthogonal optimization test preparation of cinnamon essential oil microcapsule.The optimum process parameters:the wall materials of microcapsule were whey protein isolated(or soy protein isolated)and maltodextrin,with quality ratio of 1:3,adding sodium alginate 0.05%of the total emulsion.0.1%of the core material(essential oil)of mixed emlsifier including sucrose ester and glyceryl monostearate with ratio of 3:1.Essential oil content is 30%.,’the solid content of 40%(30%on soybean protein),emulsion pH6.5,emulsifying temperature of 55℃,homogeneous pressure of 30 Mpa,homogeneous time is 3 min,inlet air temperature of 185℃,the outlet air temperature is 95℃.3.A pilot test of small experiment and a comparison of the products of pilot and small test microcapsules.Products are light yellow powder,no caking,no impurities,and there is a unique smell of cinnamon essential oils.Microcapsule particles are continuous,no cracks.The microcapsules surface has a very good integrity.The microencapsulated products in the pilot experiment were better than the small test.Compared with the small test microcapsule products,the pilot process temperature is lower than the small test,and the test microcapsule product moisture content is less,good fluidity,particle size is relatively large,loose density,tap density is small,Compressive stress is weakened.4.There was no significant change in the detection of essential oil by microencapsulation using infrared spectroscopy.With the storage time and temperature prolonged,the retention rate of cinnamon essential oil in the microcapsules decreased.But for a long time heating,the color turns yellow,and finally red,and found the formation of fluorescent substances in essential oil.A total of more than 10 kinds of reactions generated substances were detected by liquid chromatography,gas chromatography mass spectrometry,indicating that there is a very complex chemical reaction in the storage process.更多还原