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福建水产 ›› 2012, Vol. 34 ›› Issue (2): 111-120.

• 研究论文 • 上一篇    下一篇

鱿鱼肝脏油微胶囊化技术研究

林彩平1,苏永昌2,黄煜1,吴成业2   

  1. 1. 1福建农林大学食品科学学院;2福建省水产研究所
    2. 福建省水产研究所
  • 收稿日期:2012-03-05 修回日期:2012-03-15 出版日期:2012-04-25 发布日期:2012-05-11
  • 通讯作者: 吴成业

Research of microcapsule technical of Squid liver oil

  • Received:2012-03-05 Revised:2012-03-15 Online:2012-04-25 Published:2012-05-11
  • Contact: wu chengye

摘要: 利用响应面分析法对鱿鱼肝脏油微胶囊化工艺进行优化。在单因素实验的基础上,以微胶囊包埋率为指标,壁材比例、乳液浓度及进风温度为响应因子,建立回归模型。结果表明,该模型能够较好预测鱿鱼肝脏油微胶囊化效果,并得到最优工艺参数为:壁材比例(HI-CAP100∶环糊精)92∶23,乳液浓度21%,喷雾进风温度171℃,微胶囊包埋率为94.09%。

关键词: 鱿鱼肝脏油 微胶囊化 响应面 优化, Squid liver oil, microcapsule, Response surface, optimize

Abstract: Response surface analysis was applied to optimize microcapsule technical of Squid liver oil. On the basis of single factor experiment, proportion of wall material, concentration of emulsion and temperature of into wind were chosen as response factors based on microcapsule embedding rate to establish regression model. The results show that model can prediction microcapsule effect of squid liver oil , and the optimum condition was obtained as follows: proportion of wall material (HI-CAP100∶cyclodextrins) of 92:23,concentration of emulsion of 21%,and temperature of into wind of 171℃, microcapsule embedding rate of 94.09% under this condition.