罗汉果籽油微胶囊的乳化配方及其性质分析

[目的]研究罗汉果籽油微胶囊的乳化配方及其性质,为制备出高品质的罗汉果籽油微胶囊及进一步开发利用罗汉果提供参考依据.[方法]以罗汉果籽油为原料制备微胶囊产品,在单因素试验的基础上,通过响应曲面法优化罗汉果籽油微胶囊化的乳化配方,并对罗汉果籽油微胶囊产品性质进行分析.[结果]微胶囊化罗汉果籽油的最佳乳化条件为:以阿拉伯胶为主壁材、β-环糊精为填充剂,乳化剂浓度1.06%,壁材比1∶9.8,芯壁比1∶2.71,固形物浓度16.69%.经高温喷雾干燥所得的罗汉果籽油微胶囊产品热稳定性较好,但易吸收水分.[结论]在最佳乳化条件下制得的罗汉果籽油乳状液稳定性可以达到99.4%,经高温喷雾干燥所得的微胶囊产品应保存在干燥的环境中.     

新疆核桃粉的微胶囊化研究

以核桃粉微胶囊为试材,研究其抗氧化稳定性.通过对微胶囊壁材乳化剂的溶解性和不同溶剂对微胶囊粉中油脂溶解度的试验,确定正己烷对壁材溶解性最佳.通过进行核桃粉微胶囊氧化稳定性的试验,确定其包埋率80.2％,微胶囊的货架期233 d,采用索氏抽提法得到微胶囊油脂含量30.4％.研究表明,经微胶囊化后核桃粉中油脂氧化稳定性明显提高.     

Microencapsulation of a putative probiotic Enterobacter species,C6‐6, to protect rainbow trout,Oncorhynchus mykiss (Walbaum), against bacterial coldwater disease

Flavobacterium psychrophilum is the causative agent of bacterial coldwater disease (BCWD), which has a major impact on salmonid aquaculture globally. An Enterobacter species, C6‐6, isolated from the gut of rainbow trout, Oncorhynchus mykiss (Walbaum), has been identified as a potential probiotic species providing protection against BCWD. This study examined the effects of alginate microencapsulation on the protective efficacy of C6‐6 against BCWD in vivo when administered to rainbow trout fry orally or by intraperitoneal (IP) injection. Viable C6‐6 bacteria were microencapsulated successfully, and this process (microencapsulation) did not significantly deteriorate its protective properties as compared to the administration of non‐microencapsulated C6‐6 bacteria. Both oral and IP delivery of C6‐6 achieved significantly better protection than control treatments that did not contain C6‐6 bacteria. The highest relative percent survival (RPS) resulted from IP delivery (71.4%) and was significantly greater than the highest oral RPS (38.6%). Successful intestinal colonization was not critical to protective effects of C6‐6. The study showed that C6‐6 administration, with or without encapsulation, was a viable choice for protecting fry from BCWD especially when administered intraperitoneally.     

膳食纤维微胶囊化包埋益生菌的研究

酸碱-酶结合法从麦麸中提取出膳食纤维,得出最佳提取工艺:淀粉酶0.5%,60℃,1%NaOH,碱解100 min.以活化的嗜酸乳杆菌(Lactobacillus acidophilus)与可溶性膳食纤维作为芯材,不溶性膳食纤维与海藻酸钠、明胶作为壁材制成微胶囊,进行崩解耐受性试验.结果表明,壁材(不溶性膳食纤维0.5 g 3%明胶:2%海藻酸钠=1:1):芯材(50%可溶性膳食纤维:嗜酸乳杆菌菌液=1:1)按1:1的比例制成的微胶囊可明显提高益生菌(嗜酸乳杆菌)的存活能力和活性.     

3.3%1-甲基环丙烯微囊粒剂（聪明鲜~（TM））熏蒸对常温贮藏柿子腐烂率和硬度的影响

以满城磨盘柿为试材,研究了3.3%1-甲基环丙烯微囊粒剂（聪明鲜TM）熏蒸对常温贮藏柿果腐烂率和硬度的影响。结果表明：采用3.3%1-甲基环丙烯微囊粒剂熏蒸,可以明显延缓柿子果实硬度下降,降低柿子腐烂率,延长保存时间。     

微胶囊技术在鸡精粉生产中的应用研究

采用挤压微胶囊技术对鸡精粉生产应用进行研究。以包埋率和产品质量感官为考察指标,通过试验确定壁材、辅料的选择和用量以及食用香精添加量。结果表明,挤压微胶囊法可应用于鸡精粉生产中,壁材添加量为淀粉5％,辅料添加量为食用二氧化硅0．3％,且可在保证产品风味、质量的前提下,减少20．5％食用香精添加量。     

Effect of microencapsulated diets supplemented with genetically modified bacteria on the growth and survival of Fenneropenaeus indicus postlarvae

Microencapsulated diets were prepared and supplemented with two genetically modified bacteria that produced digestive enzymes. One produced a protease (strain Escherichia coli XL1Bluep635), and the other a lipase and a protease (strain E. coli XL1Bluep7). Fenneropenaeus indicus at the postlarval 1 stage (PL1) were fed these diets for 16 days, and their total length and survival were recorded every 2 days. The results were analyzed by anova and sequential Turkey–Kramer analysis. Shrimp fed on the diet supplemented with strain E. coli XL1Bluep635 (diet 635) exhibited the fastest growth rate of 0.26 mm day⁻¹, followed by shrimp fed on the control commercial unsupplemented diet CD2 – 0.21 mm day⁻¹, and shrimp fed on diet supplemented with strain E. coli XL1Bluep7 (diet 7) – 0.20 mm day⁻¹. The growth rates of shrimp fed on diet supplemented with control strain E. coli XL1BluepUC19 (diet XL1), and those fed on unsupplemented diet prepared in our laboratory (D2), were 0.15 and 0.14 mm day⁻¹, respectively. The survival of shrimp fed on diets CD2 and 635 showed the same level of survival of 83.3%, followed by those fed on diet D2 with 76.6%. Shrimp fed on diet 7, showed 71.6% survival, and those fed on diet XL1, 55%.     

恩诺沙星微胶囊的制备及其缓释性能的研究

分别以羧甲基纤维素和淀粉为壁材，利用冷冻干燥法在不同的工艺条件下制备得到恩诺沙星微胶囊制剂。缓释试验表明：以羧甲基纤维索和淀粉为壁材的恩诺沙星微胶囊均表现出明显的缓释作用，且羧甲基纤维素的缓释性能优于淀粉，冷冻温度的降低能促进微胶囊缓释性能。其中，恩诺沙星原料药在4．5min时的溶出率达到99．4％。-40℃和-50℃条件下制备的以羧甲基纤维素为壁材的恩诺沙星微胶囊在14h的溶出率分别为99．2％和99．7％；-40℃和-50℃条件下制备的以淀粉为壁材的恩诺沙星微胶囊在12h的溶出率为99．4％和99．6％。     

吸湿性食品物料微胶囊化的研究

微胶囊化技术能有效地防止易吸湿食品物料的吸湿。其效果取决于囊壁材的亲水能力。吸湿物料混合后，吸湿能力增强，经微胶囊化后，其吸湿能力明显降低。     

西藏酥油微囊化粉末油脂乳化体系及壁材研究

【目的】针对西藏酥油中功能性脂肪酸含量较高,不饱和脂肪酸和蛋白质共为一体,脂肪易水解变质的现状,对西藏酥油进行微胶囊化制备粉末油脂,为提高其保质期提供支持。【方法】以西藏酥油为芯材,制备微胶囊粉末油脂,研究不同的乳化体系及壁材对西藏酥油微胶囊乳化液稳定性的影响,并对制备的西藏酥油微胶囊粉末油脂保藏期间的表面油质量分数及颗粒表面的变化进行考察。【结果】确定了西藏酥油粉末油脂的乳化体系和壁材,制备产品的表面油质量分数为2.0%,包埋率为95.4%,乳状液稳定。【结论】西藏酥油微胶囊化的较佳乳化体系为聚甘油酯-辛烯基琥珀酸淀粉酯,糊精较麦芽糖浆能够更好地充当填充物,添加阿拉伯胶能够明显提高乳状液的稳定性。西藏酥油微囊化的较佳配方为:西藏酥油质量分数45%、聚甘油脂质量分数1.7%、糊精质量分数47.8%、辛烯基琥珀酸淀粉酯质量分数5%、阿拉伯胶质量分数0.5%。