文献类型：期刊文献

中文题名：鱼油(南海低值鱼)微胶囊化工艺的研究

英文题名：Study on Fish Oil Microencapsulation Preparation and Optimum Wall Compositions

作者：万义玲[1];洪鹏志[1];邱彩虹[1]

机构：[1]广东海洋大学理学院,广东湛江524088

年份：2007

卷号：28

期号：5

起止页码：120

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD、、北大核心2004、Scopus、CSCD2011_2012、北大核心、CSCD

基金：广东省科技计划项目(B04056002)

语种：中文

中文关键词：鱼油;复凝聚法;微胶囊;最佳工艺条件

外文关键词：fish oil; complex coacervation; microencapsulation; optimum preparation conditions

中文摘要：壳聚糖、海藻酸钠为壁材,以自制鱼油为芯材,采用复凝聚法制备鱼油微胶囊产品。以产品的外形,粒径大小、产率、效率、缓释性能作为评价指标,系统地得出制备鱼油微胶囊的最佳工艺条件。结果表明,鱼油微胶囊的最佳工艺条件为:芯壁比为1:2,壁材(壳聚糖:海藻酸钠)比为2．5:1,乳化剂用量为0．1wt%,戊二醛用量为3．5ml,pH为9,反应温度为60℃,乳化搅拌速度为800r/s。

外文摘要：The microencapsulation was prepared with sodium alginate and chitosan as wall materials and self-made fish oil as core by complex coacervation. Using surface structure, yield, effciency and release property as evaluating guidelines, the optimum wall compositions and processing for fish oil microencapsulation made by complex coacervation were systematically obtained. Results showed that the optimum conditions of microencapsulating fish oil were： ratio of wal I-material to core-material 2：1, ratio of wall-material 2.5：1, emulsifier amount used 0.1wt%, Glutaric dialdehyde amount used 3.5 ml, the pH 9 and temperature of reaction 60℃. the stir soeed was 800r/s.