【摘要】 目的优化微囊化保健食品的破壁技术并测定水溶性维生素含量。方法采用正交设计分别优化超声波破壁法、匀浆搅拌破壁法、酶解破壁法和微波破壁法4种破壁技术的提取工艺,破壁后用超高效液相色谱测定维生素B₁、B₂、B₆、B₉、V_C5种水溶性维生素的含量。结果 4种破壁技术的最佳条件分别为:超声破壁法,功率90 W、温度65℃和时间20 min;匀浆搅拌破壁法,转速550 r/min、温度60℃和时间30 min;酶解破壁法,加酶量（木瓜蛋白酶:淀粉酶:酸性脂肪酶=100:200:200 U/g样品）、温度45℃,pH 6.80和时间6 h;微波破壁法,两个阶段程序升温分别为室温⁵0℃,50℃⁸0℃。4种破壁法处理后的水溶性维生素含量差异不显著。结论 4种破壁技术都可用于微囊化保健食品的水溶性维生素含量的测定。更多还原

【Abstract】 Objective To optimize the wall-broken techniques of micro-encapsulation healthy foods and determine the content of water-soluble vitamins.Methods Four kinds of wall-broken techniques including ultrasound,homogenisation,enzymatic and microwave were optimized by orthogonal experiment,and 5 kinds of water-soluble vitamins such as B₁,B₂,B₆,B₉,V_C were detected by ultra performance liquid chromatography（UPLC）.Results The optimum conditions of 4 wall-broken methods were as follow:ultrasound technology:the power of 90 W,temperature of 65 ℃,time of 20 min;homogenisation:speed of 550 r/min,temperature of 60 ℃,time of 30 min;enzymatic method:enzyme amount（papain:amylase:acid lipase = 100:200:200 U/each sample）,temperature of 45 ℃,pH 6.80,time of 6 h;microwave technology:2 heating stages of room temperature⁵0 ℃,50 ℃⁸0 ℃.The statistical analysis showed the vitamin content of each technique was non-significant..Conclusion All of 4 kinds of wall-broken methods can be used to detect the water-soluble vitamins in micro-encapsulation healthy foods.更多还原