微囊化保健食品破壁技术的优化及水溶性维生素含量的测定

Optimization of wall-broken techniques of micro-encapsulation health foods and determination of water-soluble vitamins

中文关键词:  微囊化  破壁技术  保健食品  水溶性维生素  超高效液相色谱法

英文关键词:micro-encapsulation  wall-broken technology  health food  water-soluble vitamins  ultra-high performance liquid chromatography

中文摘要:

      目的 优化微囊化保健食品的破壁技术并测定水溶性维生素含量。方法 采用正交设计分别优化超声波破壁法、匀浆搅拌破壁法、酶解破壁法和微波破壁法4种破壁技术的提取工艺, 破壁后用超高效液相色谱测定维生素B1、B2、B6、B9、VC 5种水溶性维生素的含量。结果 4种破壁技术的最佳条件分别为: 超声破壁法, 功率 90 W、温度 65 ℃和时间 20 min; 匀浆搅拌破壁法, 转速 550 r/min、温度60 ℃和时间 30 min; 酶解破壁法, 加酶量(木瓜蛋白酶: 淀粉酶:酸性脂肪酶=100:200:200 U/g样品)、温度45 ℃, pH 6.80和时间 6 h; 微波破壁法, 两个阶段程序升温分别为室温~50 ℃, 50 ℃~80 ℃。4种破壁法处理后的水溶性维生素含量差异不显著。结论 4种破壁技术都可用于微囊化保健食品的水溶性维生素含量的测定。

英文摘要:

      Objective To optimize the wall-broken techniques of micro-encapsulation healthy foods and determine the content of water-soluble vitamins. Methods Four kinds of wall-broken techniques including ultrasound, homogenisation, enzymatic and microwave were optimized by orthogonal experiment, and 5 kinds of water-soluble vitamins such as B1, B2, B6, B9, VC were detected by ultra performance liquid chromatography (UPLC). Results The optimum conditions of 4 wall-broken methods were as follow: ultrasound technology: the power of 90 W, temperature of 65 ℃, time of 20 min; homogenisation: speed of 550 r/min, temperature of 60 ℃, time of 30 min; enzymatic method: enzyme amount (papain:amylase:acid lipase = 100:200:200 U/each sample), temperature of 45 ℃, pH 6.80, time of 6 h; microwave technology: 2 heating stages of room temperature~50 ℃, 50 ℃~80 ℃. The statistical analysis showed the vitamin content of each technique was non-significant..Conclusion All of 4 kinds of wall-broken methods can be used to detect the water-soluble vitamins in micro-encapsulation healthy foods.