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为提高黑果腺肋花楸花色苷的稳定性，以氨基-β-环糊精(NH2-β-CD)协同阿拉伯胶(gum arabic, GA)和麦芽糊精(maltodextrin, MD)为复合壁材制备花色苷微胶囊。利用单因素试验和正交试验优化微胶囊的制备工艺条件，并对其进行理化性质、结构、抗氧化活性和稳定性分析。结果表明：最佳制备工艺条件为花色苷质量浓度5 mg/mL、壁芯体积比1.5∶1、搅拌时间1.5 h、包埋温度30℃。在此条件下微胶囊包埋率达95.21%,平均粒径为23.78μm,水分含量为(1.43±0.25)%,且流动性良好；扫描电子显微镜(scanning electron microscopy, SME)、傅里叶变换红外光谱(fourier transform infrared spectroscopy, FT-IR)和热重分析(thermogravimetric analysis, TGA)从微观层面证实花色苷被成功包埋。微胶囊化可提高花色苷的抗氧化活性及稳定性，游离态及其微胶囊化花色苷的光、热降解均符合一级动力学模型。
Abstract：To enhance the stability of anthocyanins from Aronia melanocarpa, anthocyanin microcapsules were prepared using amino-β-cyclodextrin(NH2-β-CD) in combination with gum arabic(GA) and maltodextrin(MD) as composite wall materials. The preparation process conditions of microcapsules were optimized by single-factor experiments and orthogonal experiment, and their physicochemical properties, structures, antioxidant activity and stability were analyzed. The results showed that the optimal preparation process conditions were anthocyanin mass concentration 5 mg/mL, wall-core volume ratio 1.5∶1, stirring time 1.5 h, and embedding temperature 30 ℃. Under these conditions, the embedding rate of microcapsules reached 95.21%, the average particle size was 23.78 μm, the water content was(1.43±0.25) %, and the fluidity was good. Scanning electron microscopy(SEM), Fourier transform infrared spectroscopy(FT-IR) and thermogravimetric analysis(TGA) confirmed at the microscopic level that anthocyanins were successfully encapsulated. Microencapsulation could enhance the antioxidant activity and stability of anthocyanins. The photothermal degradation of free and microencapsulated anthocyanins both followed the first-order kinetic model.
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基本信息:
中图分类号:TS264.4
引用信息:
[1]尚孟娇,高凡彗,任骁萌,等.黑果腺肋花楸花色苷微胶囊的制备及其性能评价[J].粮食与油脂,2026,39(01):109-116+131.
基金信息:
辽宁省教育厅2022年度面上项目(LJKMZ20220785); 辽宁省教育厅2023年度青年项目(JYTQN2023372、JYTQN2023359)
2025-03-31
2025
2025-12-05
2025-12-03
2025
1
2026-01-10
2026-01-10