关键词: 火麻仁油, 微胶囊, 响应面分析, 喷雾干燥, 包埋效果

Abstract: In order to prepare hemp seed oil microcapsules with high embedding rate and good stability and expand its application scope in field of food, using hemp seed oil as core material, mono-and di-fatty acid glyceride as emulsifier, sodium caseinate as wall material, solid corn syrup as filler agent, sodium citrate as buffer salt, Sodium ascorbyl palmitate as antioxidant, and hemp seed oil microcapsules with 60% oil-loading rate were prepared by spray drying method. Taking microcapsule embedding rate as response value, on the basis of single factor experiment, dry matter concentration, inlet air temperature and outlet air temperature were used as experimental factors, and Box-Behnken response surface analysis method was used for optimization. Then the surface morphology of hemp seed oil microcapsules was observed by scanning electron microscopy to determine the embedding effect. The oxidation stability of hemp seed oil microcapsules was tested by oil oxidation analyzer. The optimum embedding conditions were determined as follows: dry matter concentration 42%, air inlet temperature 168 ℃, air outlet temperature 74 ℃. Under these conditions, the embedding rate of hemp seed oil microcapsules could reach 92.15%. Scanning electron microscopy showed that the surface of hemp seed oil microcapsules was smooth and crack-free, indicating that the embedding effect of hemp seed oil microcapsules was ideal. The oxidation induction period of the test group (hemp seed oil microcapsule) was longer than that of the control group (hemp seed oil) measured by the oil oxidation analyzer, which could reach more than 30 h, indicating that the stability of the oil can be improved to a greater extent by microencapsulating the hemp seed oil. The research results provided theoretical support for the development and application of hemp seed oil in food industry.

Key words: hemp seed oil, microcapsule, response surface, spray drying, embedding effect