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当前位置: 首页 > 文章 > VE微胶囊的制备及性质研究 食品科学 2010,31 (2) 1-5
Position: Home > Articles > Preparation and Characterization of Microencapsulated Vitamin E FOOD SCIENCE 2010,31 (2) 1-5

VE微胶囊的制备及性质研究

作  者：
马云标;周惠明;朱科学
单  位：
江南大学食品学院
关键词：
VE;微胶囊;扫描电镜(SEM);差示扫描量热仪(DSC);释放
摘  要：
以壳聚糖和麦芽糊精为壁材,通过喷雾干燥的方法制备VE微胶囊。所得的微胶囊包埋率为89.02%,VE保留率为91.73%,水分含量为2.67%;扫描电镜(SEM)观察结果显示,VE微胶囊表面形态以及内部结构良好,具有良好的包埋效果;差示扫描量热仪(DSC)测定得出微胶囊产品的Tg值为41.579℃,热熔解温度Tm为199.483℃,表明产品有较好的贮藏稳定性以及较广的应用范围;并且对微胶囊在不同贮藏条件下的释放进行研究,引入Avrami's公式对微胶囊释放进行分析,结果表明,微胶囊的释放速度在相对湿度75%的条件下要明显快于其他两种条件。
译  名：
Preparation and Characterization of Microencapsulated Vitamin E
作  者：
MA Yun-biao,ZHOU Hui-ming,ZHU Ke-xue (School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
关键词：
vitamin E;microencapsulation;scanning electron microscopy (SEM);differential scanning calorimetry (DSC);release
摘  要：
Chitosan and maltodextrin were used as wall materials to prepare vitamin E microcapsules by spray drying. The encapsulation efficiency and retention ratio of vitamin E and the moisture content of microcapsules were 89.02%, 91.73% and 2.67%, respectively. Fine surface and internal structure of microcapsules were observed under scanning electron microscopy (SEM). The values of Tg and Tm of microencapsulated vitamin E were determined by DSC to be 41.579 ℃ and 199.483 ℃, respectively, indicating good storage stability and broad application range. In addition, the retention ratio of microencapsulated vitamin E was measured at different relative humidity and modeled as a function of storage temperature using Avrami’s equation. Results showed that releasing rate of vitamin E at 75% relative humidity was even faster than that at 32% or 50%.

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