Microsoft Word 黄国清-二校

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1 6 10 Vol. 6 No Journal of Food Safety and Quality Oct., 2015 * 黄国清, 孙兴丽, 徐真真, 肖军霞 (, ) 摘要 : 目的 (soybean protein isolate, SPI) (chitosan, CH), (paprika red pigment, PRP) 方法, ph SPI/CH 结果 SPI/CH PRP : PRP, SPI:CH=4:1(m:m) 0.6% CH, 1.5%, 10% NaOH ph 6.3, r/min 15 min, 90.05%, 95.08%, 结论 SPI/CH PRP 关键词 : ; SPI/CH ; Preparation of paprika red pigment microcapsules by complex coacervation HUANG Guo-Qing, SUN Xing-Li, XU Zhen-Zhen, XIAO Jun-Xia * (College of Food Science and Engineering, Qingdao Agriculture University, Qingdao , China) ABSTRACT: Objective To prepare paprika red pigment (PRP) microcapsules using complex coacervation using soybean protein isolate (SPI) and chitosan (CH) as coating materials. Methods Microencapsulation efficiency and yield were selected as the indicators to study the effects of reaction temperature, reaction duration, agitation speed, coacervation ph and SPI/CH ratio (m:m) on PRP microencapsulation. Results The optimum microencapsulation conditions were SPI/CH ratio 4:1, total solid concentration 1.5%, coacervation ph 6.3 and agitation at 300 r/min and 25 for 15 min. Under these conditions, the microencapsulation yield and microencapsulation efficiency reached up to 90.05% and 95.08% respectively. Microscopy observation revealed that the microcapsules were not uniform in size distribution and most were present as spheres. Conclusion The SPI/CH coacervation system can be successfully used in the microencapsulation of PRP. KEY WORDS: paprika red pigment; SPI/CH complex coacervation; microencapsulation 1 引言 (paprika red pigment, PRP),,, [1,2] PRP, 基金项目 : ( ) (ZR2015CM037) ( ) Fund: Supported by the National Natural Science Foundation of China ( ), the Natural Science Foundation of Shandong Province (ZR2015CM037) and the Doctoral Foundation of Qingdao Agricultural University ( ) * 通讯作者 :,,, xjxfood@qau.edu.cn *Corresponding author: XIAO Jun-Xia, Professor, College of Food Science and Engineering, Qingdao Agricultural University, No.700, Changcheng Road, Chengyang District, Qingdao , China. xjxfood@qau.edu.cn

2 4130 6,,, PRP,,, [3,4], [5], PRP PRP, PRP, (cold dehydration) RPR, [6], [7],,,,, [8] / [9] (chitosan, CH),,, [10] (soybean protein isolate, SPI),, CH PRP, SPI CH, PRP, PRP 2 材料与方法 2.1 材料与试剂 (, ); (, 80mPa S, ); (, ); (, ); (, ) 2.2 仪器与设备 UV-2000 ( ); SPS401F ( ( ) ); 90-3 ( ); KQ-500B ( ); DL-5-B ( ); FJ200-SH ( ); Delta320 ph ( ); GZ120 ( ); HH-2 ( ); NiKon YS100 ( ); Canon IXUS 115 HS ( ( ) ) 2.3 辣椒红色素复凝聚微胶囊制备工艺 PRP ph % SPI, PRP/SPI 1:1.6(m:m) r/min 20 min PRP, (SPI:CH, m:m) CH, 10% NaOH ph,, 1 1 / Fig. 1 Procedure for the preparation of PRP microcapsules by SPI/CH coacervation 2.4 PRP 含量的测定 PRP [11-14] : A f C E m

3 10, : 4131 : C PRP (g/g); A ; f ; E PRP, 475nm (g -1 ); m (g) 2.5 微囊化效率和产率的测定 : 微胶囊中表面 PRP的含量 微囊化效率 (% ) 1 100; 微胶囊中 PRP的总含量 微胶囊中 PRP的总含量微囊化产率 (% ) 100 所加入的 PRP的总量 微胶囊表面 PRP 含量的测定 0.1 g, 10 ml, 500 r/min 1 min, 5 min, (f), 475 nm [11], 2.4 PRP 微胶囊中 PRP 总含量的测定 0.1 g, 10 ml, 500 W 20 min, PRP,, 5 min (f),, 475 nm, 2.4 PRP, PRP 反应体系中 PRP 总含量的测定 0.1 g PRP, 10 ml, 500 W 20 min, 5 min, (f),, 475 nm, 2.4 PRP 2.6 辣椒红色素微胶囊形态的观察,, Nikon YS100, 400, Canon IXUS 115 HS 2.7 数据处理 3, x ±sd Excel SAS V8.1 (analysis of variance, ANOVA) Tukey HSD, 结果与讨论 3.1 辣椒红色素复凝聚微囊化工艺 搅拌速度对微胶囊包埋效果的影响 PRP 0.6% CH, SPI:CH 4:1, 10% NaOH ph 6.5, min 2 2 Fig. 2 Effect of stirring rate on the efficiency and yield of PRP microcapsules : (P<0.05), Notes: Bars with different letters indicate significant different at P<0.05, similarly here in after.,,, PRP ;,, PRP [15] 2,,, 300 r/min, r/min, ; r/min,, 300 r/min 复凝聚 ph 值对微胶囊包埋效果的影响 PRP 0.6% CH, SPI:CH 4:1, 10% NaOH ph, r/min 10 min ph 3

4 ph Fig. 3 Effect of coacervation ph on the efficiency and yield of PRP microcapsules Fig. 4 4 Effect of temperature on the efficiency and yield of PRP microcapsules SPI 4.5, ph, SPI ; ph, SPI ph, -COO -,, SPI CH,, 3, ph 6.3,, 87.4%, 95.39%, SPI CH ph 6.0~6.5 [16] ph ,,, ph SPI, ph6.3 SPI [17], 温度对微胶囊包埋效果的影响, [18], PRP PRP 0.6% CH, SPI:CH 4:1, 10% NaOH ph 6.5, 200 r/min 10 min 4 4, 25~55,, 25, 86.26%, SPI/CH [16] 55, 93.89% SPI,,, %, 55, 搅拌时间对微胶囊包埋效果的影响 PRP 0.6% CH, SPI:CH 4:1, 10% NaOH ph 6.5, 200 r/min 5 Fig. 5 5 Effect of stirring time on the efficiency and yield of PRP microcapsules, SPI/CH PRP 5,, 85%, SPI CH, [16], 15 min 94.04%,,, ;, PRP

5 10, : 4133, 15 min 壁材比 (SPI:CH) 对微胶囊包埋效果的影响 PRP CH, 10% NaOH ph 6.5, 200 r/min 10 min (SPI:CH) 6,,,, Mendanha [19], Fig. 6 6 Effect of SPI to CH ratio on the efficiency and yield of PRP microcapsules 7 (400 ) Fig. 7 Morphology of PRP microcapsules (400 ),,,,,, 6, SPI:CH, 4:1, 88.58% SPI/CH [16] 1:1 2:1,, 91.58% 94.50%, ; SPI:CH 2:1 5:1,, SPI:CH 4:1, 3.2 辣椒红色素微囊的微观形态 : PRP, SPI:CH 4:1 0.6% CH, 10% NaOH ph 6.3, r/min 15 min,, 90.05%, 95.08% 7 4 结论 SPI/CH, PRP, CH, ph SPI CH PRP,, ph SPI/CH,, SPI/CH : PRP, SPI:CH 4:1 0.6% CH, 1.5%, 10% NaOH ph 6.3, r/min 15 min,, 90.05%, 95.08%,, 参考文献 [1],,, [J]., 2004, (6): Wu ZS, Jiang Y, Zhao XM, et al. Research progress on capsicum red pigment [J]. China Food Addit, 2004, (6): [2] Anal AK, Singh H. Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery [J]. Trends Food Sci Technol, 2007, 18(5): [3] 嫄,,, [J].

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