花椒籽油的提取与微胶囊化研究_食品专业.rar

摘要：花椒籽中富含油脂，其中不饱和脂肪酸的含量高达80％，尤其是油酸、α-亚麻酸的含量较高，具有多种生理功能。但是花椒籽油中的一些有效成分不稳定，为了有效地阻止花椒油的挥发、氧化和霉变，实验中把花椒籽油微胶囊化。首先用溶剂回流提取法提取花椒籽油，通过响应面分析法确定最佳工艺参数为：时间83mim、液料比15mL:g以及温度57℃，在此条件下花椒籽油的得率为28.68％。然后以β-环糊精作为微胶囊壁材，以在最佳工艺参数下提取的花椒籽油为芯材制备微胶囊。以包埋率为指标得到最佳工艺参数：壁芯材比5、时间3h以及温度40℃。在此基础上，微胶囊的包埋率最高。

关键词 花椒籽油；溶剂回流；微胶囊

Abstract：Prickly ash seeds contain plenty of oil, and the content of unsaturated fatty acid of it is up to 80％, especially the content of oleic and a-linolenic acid is high, so prickly ash seed oil have a variety of physiological function. But some active principle in prickly ash seed oil is instable, so prickly ash seed oil extracted was encapsulated into microcapsules to prevent form volatization, oxidation and mildew. 

　　　This study firstly discussed the extraction of prickly ash seed oil by solvent refluxing method, the opimum parameters ware obtained through the response surface analysis method, and were as follows: solid-to-liquid ratio 15mL:g, temperature 57℃, time 83min, under which the extracted rate could be 28.68％. Then the preparation of microcapsules is by β-cyclodextrin as the wall material and prickly ash seed oil extracted in the optimum technological conditions. Using the inclusion rate as major evaluating index, the optimum condition was follows: the ratio of wall to core is 5:1, temperature 40℃, time 3h. In this condition, the inclusion rate of the microencapsulation was the best.

Keywords Prickly ash seed oil  solvent refluxing  microcapsule