载花青素微胶囊的制备及其抗氧化性能

为了提高花青素（Cy）的稳定性，首先以紫甘蓝为原料，提取并纯化得到了高纯度Cy粉末，然后利用微胶囊技术制备了海藻酸钠/壳聚糖载花青素微胶囊（CyMCs）。研究结果表明:当海藻酸钠质量分数为1.0%，氯化钙质量分数为1.0%，壳聚糖质量分数为0.5%时，制备的CyMCs包封率可高达97.42%；CyMCs对羟基自由基清除率达50%时的质量浓度为84 μg/mL。将Cy微囊化不仅能充分发挥其抗氧化活性的特点，同时可延长食品的保质期。

Preparation and Antioxidant Performances of Anthocyanin-Loaded Microcapsules

To improve the stability of anthocyanin（Cy），Cy powder with high purity was firstly extracted and purified from purple cabbage，sodium alginate/chitosan-embedded anthocyanin microcapsules（CyMCs） were then prepared by microcapsule technology. The results show that when the mass fractions of sodium alginate，calcium chloride and chitosan are 1.0%，1.0%，0.5% respectively，the encapsulation rate of the prepared CyMCs can reach 97.42%；the mass concentration of the CyMCs on the hydroxyl radical scavenging rate of 50% is 84 μg/mL. Microencapsulation of Cy not only fully exploits the characteristics of the anthocyanin’s antioxidant activity，but also prolongs the shelf life of foods.