不同制备方式的鱼油微胶囊挥发性成分及贮藏稳定性的比较

本文研究了不同干燥工艺对鱼油和两种微胶囊挥发性成分以及贮藏稳定性的影响。以鱼油作为芯材，魔芋葡甘聚糖和大豆分离蛋白作为壁材，制备成纳米乳液后通过喷雾干燥和真空冷冻干燥工艺制备微胶囊。试验发现，鱼油、喷雾干燥微胶囊和冷冻干燥微胶囊共鉴定出80种挥发性风味物质，其中鱼油42种，喷雾干燥微胶囊41种，冷冻干燥微胶囊20种，共有成分包括十四烷酸乙酯、9-十六碳烯酸乙酯、1-甲基-4-异丙基苯和1-甲基-4-异丙基苯。加速贮藏实验中两种鱼油微胶囊的过氧化值（POV）增长速率均较鱼油低，当贮藏时间达到30 d时，鱼油、喷雾干燥微胶囊和真空冷冻干燥微胶囊POV值分别为15.65 mmol/kg、8.89 mmol/kg和8.14 mmol/kg，喷雾干燥所得鱼油微胶囊包埋率下降速率较冷冻干燥鱼油微胶囊快，包埋率分别为34.29%和40.90%。综合分析，两种鱼油微胶囊制备方法均能够延缓鱼油氧化和掩蔽不良风味，但冷冻干燥制备鱼油微胶囊更佳，对制备鱼油微胶囊具一定的参考意义。

Volatile Components and Storage Stability of Fish Oil Microcapsules Prepared by Different Methods

The effects of different drying processes on volatile components and storage stability of fish oil and microcapsules were investigated. Fish oil was used as the core material, konjac glucomannan and soybean protein isolate were used as the wall material. The fish oil microcapsules were prepared by spray drying and freeze drying. The results showed that a total of 80 volatile components were identified, 42, 41 and 20 of which were detected in fish oil, spray drying microcapsule and freezedrying microcapsules respectively. But only 4 common compounds were identified in them, including Ethyl tetradecanoate, Ethyl hexadec-9-enoate, 1-methyl-4-propan-2-ylbenzene and 2-p-Tolyl-1-propene. In accelerated storage experiments, peroxide value (POV) growth rate of two kinds of fish oil microcapsules was lower than that of fish oil. With the storage time extended to 30 d, the POV values of fish oil, spray drying microcapsule and freeze drying microcapsule were 15.65 mmol/kg, 8.89 mmol/kg and 8.14 mmol/kg, respectively. In addition, the embedding rate of spray drying fish oil microcapsule declined faster than freeze drying fish oil microcapsules, the embedding rate was 34.29% and 40.90%, respectively. Comprehensive analysis showed that the two methods could delay the oxidation of fish oil and mask the bad flavor, but freeze-drying was better, which had a certain reference significance for the preparation of fish oil microcapsules.