CN118141127A - 肠道定向释放微胶囊、其制备方法及食品组合物 - Google Patents
肠道定向释放微胶囊、其制备方法及食品组合物 Download PDFInfo
- Publication number
- CN118141127A CN118141127A CN202211520367.7A CN202211520367A CN118141127A CN 118141127 A CN118141127 A CN 118141127A CN 202211520367 A CN202211520367 A CN 202211520367A CN 118141127 A CN118141127 A CN 118141127A
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- Prior art keywords
- layer
- microcapsule
- wrapping
- gelatin
- sodium alginate
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Classifications
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Abstract
本发明提供了一种肠道定向释放微胶囊，包括：芯材，所述芯材包括活性成分；包裹所述芯材的第一壁材层，所述第一壁材层包括明胶和海藻酸钠，所述明胶的含量至少为20wt％；包裹所述第一壁材层的第二包裹层，所述第二包裹层由粉状物质形成；包裹所述第二包裹层的第三包裹层，所述第三包裹层由胶类物质形成。本发明提供的肠道定向释放微胶囊为三层包裹结构，该三层结构不仅提高了功能性活性成分的稳定性，使其可应用于常温酸性液态产品，还可以进一步在外面进行裹粉与裹胶，丰富产品的口感，而且能够在肠道内释放，且其在肠道内的释放时间为90～120min。
Description
技术领域
本发明涉及食品技术领域，尤其涉及一种肠道定向释放微胶囊、其制备方法及食品组合物。
背景技术
微胶囊技术是利用包埋材料将目标芯材(固体、液体甚至气体)包裹，形成一种直径在1～5000μm范围的具有半透性或密封囊膜的微型胶囊。益生菌能产生多种活性物质，在肠道微生态平衡的调控及某些疾病的防治中发挥重要作用。但是，大部分益生菌不耐酸，经过胃液和消化道上端的胆盐环境后，活菌数大幅度下降，会影响产品疗效。将益生菌制成微胶囊是目前解决益生菌耐酸性最有效、最有前景的方法之一，微胶囊可为益生菌提供有效的物理屏障，确保一定数量的益生菌在消化道中存活并在小肠定向释放。
现有技术公开多种微胶囊的包埋方法，例如中国专利CN115039886A公开了一种双歧杆菌微胶囊，其以多孔淀粉为保护剂，将其负载双歧杆菌后，再依次采用黄原胶-海藻糖-酪蛋白-海藻酸钠、果胶-海藻酸钠和玉米醇溶蛋白乙醇溶液进行三次包被，得到三层包裹的微胶囊。该微胶囊虽然耐酸、耐胆盐能力较好，但其在肠道中活菌的释放较为缓慢。
发明内容
有鉴于此，本发明要解决的技术问题在于提供一种肠道定向释放微胶囊、其制备方法及食品组合物，本发明提供的肠道定向释放微胶囊耐酸性能好，能够在肠道定向释放，而且在90～120min内释放完全。
本发明提供了一种肠道定向释放微胶囊，包括：
芯材，所述芯材包括活性成分；
包裹所述芯材的第一壁材层，所述第一壁材层包括明胶和海藻酸钠，所述明胶的含量至少为20wt％；
包裹所述第一壁材层的第二包裹层，所述第二包裹层由粉状物质形成；
包裹所述第二包裹层的第三包裹层，所述第三包裹层由胶类物质形成。
本发明提供的肠道定向释放微胶囊为三层包裹结构，不仅耐酸性能好，能够在肠道定向释放，而且能够在90～120min内释放。
在所述微胶囊中，芯材包括活性成分，所述活性成分选自益生菌、益生元、维生素和DHA中的一种或多种，优选为益生菌。所述芯材还包括油脂和乳化剂，其中，油脂可以为植物油，例如椰子油、植物混合油、棕榈油；乳化剂选自多元醇脂肪酸酯类，包括丙二醇脂肪酸酯、甘油脂肪酸酯、糖酯、聚甘油脂肪酸酯、磷脂类、酪蛋白酸钠等。具体而言，所述芯材可以包括：1wt％～99wt％的油脂；1wt％～50wt％的活性成分；和0～20wt％的润滑剂。优选包括：20wt％～80wt％的油脂；10wt％～40wt％的活性成分；和10～20wt％的乳化剂。在一些可能的实现方式中，所述芯材包括20wt％～80wt％的油脂；10wt％～20wt％的益生菌；10wt％～20wt％的益生元和10～20wt％的乳化剂。
本发明提供的肠道定向释放微胶囊包括包裹所述芯材的第一壁材层，所述第一壁材层包括明胶和海藻酸钠，所述明胶的含量至少为20wt％。明胶和海藻酸钠形成的第一壁材层使得微胶囊囊壁孔隙率较低，从而使得胶囊在90～120min内在肠道内释放。在一些可能的实现方式中，所述明胶和海藻酸钠的质量比为3～10:0.3～5，优选为4～8:1～4。在一些可能的实现方式中，所述第一壁材层还包括琼脂，所述琼脂、明胶和海藻酸钠的质量比为3～15:3～10：0.3～5，更优选为4～10:4～8:1～4。在一些可能的实现方式中，所述芯材与第一壁材的质量比为3：4～6，优选为3:5。在一些可能的实现方式中，所述第一壁材的厚度为1.5～2.5mm，优选为2mm。在一些可能的实现方式中，所述第一壁材层还包括钙化交联剂，使明胶和海藻酸钠形成的壁材固化变硬，得到硬胶囊。所述钙化交联剂包括但不限于氯化钙或乳酸钙，优选为氯化钙。在一些可能的实现方式中，所述钙化交联剂与海藻酸钠的质量比为1:4～6，优选为1：5。在一些可能的实现方式中，包裹第一层壁材的微胶囊的粒径为0.5～15mm，优选为1～10mm，更优选为3～8mm。
本发明提供的肠道定向释放微胶囊包括包裹所述第一壁材层的第二包裹层，所述第二包裹层由粉状物质形成。所述粉状物质一方面为微胶囊提供特定的风味，一方面增加微胶囊的耐酸性，同时不影响微胶囊在肠道中的释放。所述粉状物质包括风味物质粉，例如芝士粉、淀粉、蛋白粉和果粉中的一种或多种；也可以为功能性粉，例如膳食纤维、VC、VB、DHA等营养强化剂，还可以为胶体粉，例如木薯粉。在一些可能的实现方式中，所述第二包裹层的厚度为1.5～2.5mm，优选为2mm。所述第二包裹层和芯材的质量比为1:1.5～3，优选为1：2。
本发明提供的肠道定向释放微胶囊包括包裹所述第二包裹层的第三包裹层，所述第三包裹层由胶类物质形成。所述胶类物质一方面赋予微胶囊特殊的口感，一方面增加微胶囊的耐酸性，同时不影响微胶囊在肠道中的释放。在一些可能的实现方式中，所述胶类物质选自魔芋胶、卡拉胶、海藻酸钠、结冷胶、羧甲基纤维素钠、黄原胶、琼脂、果胶与明胶中的一种或多种，优选至少包括海藻酸钠。在一些可能的实现方式中，所述第三包裹层的厚度为2～4mm，优选为3mm。所述第三包裹层与所述芯材的质量比为1:2～5，优选为1：4。
本发明提供的微胶囊包括三层壁材，分别为海藻酸钠和明胶层、裹粉层和裹胶层，该三层结构不仅使得微胶囊具有耐酸性，能够在肠道内释放，而且其在肠道内的释放时间为90～120min，更重要的是能够增加微胶囊的风味和口感。
本发明还提供了一种上述技术方案所述的肠道定向释放微胶囊的制备方法，包括以下步骤：
以包括明胶和海藻酸钠的混合物作为第一层壁材包裹包括活性成分的芯材，形成包括芯材和第一壁材层的单层微胶囊；所述混合物中，明胶的含量至少为20wt％；
以粉状物质包裹所述单层微胶囊，形成双层包裹的微胶囊；
以胶类物质包裹所述双层包裹的微胶囊，形成三层包裹的微胶囊。
本发明首先将作为壁材的明胶和海藻酸钠加热混合形成壁材溶液，然后将包括活性成分的芯材在壁材溶液中进行滴丸包埋，形成壁材包裹芯材的微胶囊。其中，芯材、壁材的选择及用量如上文所述，本申请在此不再赘述。所述滴丸包埋可采用本领域技术人员熟知的方式，本申请在此不再赘述。
在一些可能的实现方式中，形成壁材包裹芯材的微胶囊后，将其在钙化交联剂溶液中进行钙化交联，所述钙化交联剂选自氯化钙或乳酸钙。所述钙化交联剂溶液的浓度为1～20wt％，优选为5～15wt％。将微胶囊在钙化交联剂溶液中浸泡30～90min，即可使得壁材固化变硬。
包裹第一壁材后，采用粉状物质对得到的单层微胶囊进行第二层包裹。本发明对采用粉状物质对单层微胶囊进行第二层包裹的方法没有特殊限制，将单层微胶囊与粉状物质混合，使粉状物质包裹在单层微胶囊上即可，也可以将粉状物质与水形成悬浊液，与单层微胶囊混合，使粉体包裹在微胶囊外层，干燥即可。
包裹第二层后，采用胶类物质对得到的双层微胶囊进行第三层包裹。本发明对采用胶类物质对双层微胶囊进行第三层包裹的方法没有特殊限制，将双层微胶囊与胶类物质溶液混合，使胶类物质包裹在双层微胶囊表面，干燥后即可形成第三层。
制备得到微胶囊后，还可以将其制备成料酱，所述料酱包括水、甜味剂和上述微胶囊，所述料酱的pH值为酸性。具体而言，首先将水与甜味剂混合，将得到的混合液的pH值调节至酸性，与上述微胶囊混合后灭菌，即可得到料酱。在一些具体的实现方式中，所述灭菌的温度为65℃～121℃，优选为70℃～115℃，更优选为80℃～100℃；灭菌的时间为4s～30min，优选为1min～25min，更优选为5min～20min。本发明对所述料酱中微胶囊的含量没有特殊限制，可以为5wt％～80wt％，优选为10wt％～70wt％。本发明对所述甜味剂没有特殊限制，白砂糖、果糖、乳糖等具有甜味的成分即可。
本发明提供的微胶囊包括三层壁材，分别为海藻酸钠和明胶层、裹粉层和裹胶层，该三层结构不仅使得微胶囊具有耐酸性，能够在肠道内释放，而且其在肠道内的释放时间为90～120min，更重要的是能够增加微胶囊的风味和口感。
本发明还提供了一种食品组合物，包括上述技术方案所述的肠道定向释放微胶囊。在一些具体的实现方式中，所述食品组合物还包括酸奶基料、奶茶基料和酸性乳饮料基料中的一种，即在酸奶、奶茶或酸性乳饮料中添加上述肠道定向能释放微胶囊。本发明对所述酸奶基料、奶茶基料和酸性乳饮料基料的组分及其含量没有特殊含量，本领域技术人员熟知的能够制备得到酸奶、奶茶和酸性乳饮料的原料组合即可。本发明对所述食品组合物中微胶囊的含量没有特殊限制，可以为1wt％～20wt％，优选为3wt％～10wt％。
本发明提供的肠道定向释放微胶囊为三层包裹结构，分别为海藻酸钠和明胶层、裹粉层和裹胶层，该三层结构不仅提高了功能性活性成分的稳定性，使其可应用于常温酸性液态产品，还可以进一步在外面进行裹粉与裹胶，丰富产品的口感，而且能够在肠道内释放，且其在肠道内的释放时间为90～120min。进一步的，该微胶囊可以添加到常温酸性液态产品中，丰富产品的口感，而且具有良好的耐酸性能。
附图说明
图1为本发明实施例提供的单个微胶囊的照片；
图2为本发明实施例提供的多个微胶囊的照片；
图3为三层包埋凝结芽孢杆菌微胶囊常温酸奶的体外动态模拟胃肠消化各阶段CLSM图；
图4为凝结芽孢杆菌裸菌常温酸奶体外动态模拟胃肠消化各阶段CLSM图；
图5为三层包埋凝结芽孢杆菌微胶囊常温酸奶的体外动态模拟胃肠消化各阶段的活菌数统计图。
具体实施方式
本发明提供了一种肠道定向释放微胶囊、其制备方法及食品组合物，本领域技术人员可以借鉴本文内容，适当改进工艺参数实现。特别需要指出的是，所有类似的替换和改动对本领域技术人员来说是显而易见的，它们都被视为包括在本发明。本发明的方法及应用已经通过较佳实施例进行了描述，相关人员明显能在不脱离本发明内容、精神和范围内对本文的方法和应用进行改动或适当变更与组合，来实现和应用本发明技术。
实施例1
(1)三层包埋凝结芽孢杆菌微胶囊的制备
以质量比为1:1的明胶与海藻酸钠加热混合后为第一层壁材，以20wt％的凝结芽孢杆菌、70wt％的植物油和10wt％的乳化剂磷脂为芯材，采用内径1mm、外径1.5mm滴管，内径中充满芯材溶液，外径中充满壁材溶液，80±2℃保温滴制，滴速控制在15滴/s，冷却液柱10cm/120cm，冷却温度在9-12C，按照2.7×106CFU/mg微胶囊设计，得到直径为3mm圆形单层包埋凝结芽孢杆菌微胶囊。
将所述圆形单层包埋凝结芽孢杆菌微胶囊在木薯淀粉中裹粉，得到木薯淀粉包裹的双层包埋凝结芽孢杆菌微胶囊。所述双层包埋凝结芽孢杆菌微胶囊中，所述圆形单层包埋凝结芽孢杆菌微胶囊与木薯淀粉的质量比1：3。
最后将所述双层包埋凝结芽孢杆菌微胶囊在5％海藻酸钠溶液中流延成型，得到海藻酸钠包裹的三层包埋凝结芽孢杆菌微胶囊。所述三层包埋凝结芽孢杆菌微胶囊中，所述圆形单层包埋凝结芽孢杆菌微胶囊、木薯淀粉和海藻酸钠的质量比1：3：2。
参见图1和图2，图1为本发明实施例提供的单个微胶囊的照片，图2为本发明实施例提供的多个微胶囊的照片。
(2)三层包埋凝结芽孢杆菌微胶囊包埋率测定
称取样品1g，置于9mL灭菌蛋白胨水中，37℃恒温振荡，经过一系列10倍梯度稀释后，取合适稀释度的菌悬液于GYE琼脂培养基进行培养，确定活菌数量，按照公式(1)计算包埋率：
包埋率(％)＝微胶囊中包埋的活菌数/制备微胶囊时添加的活菌数×100％
公式(1)
(3)三层包埋凝结芽孢杆菌微胶囊常温酸奶体外动态模拟胃肠消化研究
①模拟消化液的配制
配制模拟胃液(SGF)和模拟肠液(SIF)，置于-20℃冰箱待用，具体配方见表1，表1为本发明实施例提供的体外动态模拟胃肠消化液的具体组成。
表1本发明实施例提供的体外动态模拟胃肠消化液的具体组成
注：每种模拟消化液的最终体积为500mL，为防止Ca2+形成沉淀，CaCl2(H2O)2在进行消化前分别以0.075mmol/L和0.3mmol/L最终浓度加入胃、肠消化体系中，直接与食物混合。
②动态模拟胃消化
采用动态胃消化模型(AGDS)对样品(含三层包埋凝结芽孢杆菌微胶囊常温酸奶和含凝结芽孢杆菌裸菌常温酸奶对照样品)进行体外模拟胃消化。将133.3mL溶有胃蛋白酶(2000U/mL)的SGF以1.33mL/min(1～10min)和1.09mL/min(10～120min)的速度加入至人工胃中，同时用pH-stat控制pH按照以下程序进行：5.3～4.3(0-20min)、4.3～3.6(20-40min)、3.6～3.1(40-70min)、3.1～2.5(70-90min)、2.5(90-120min)。胃排空速度为：1.34mL/min(0-30min)、1.97mL/min(30-60min)、1.64mL/min(60-90min)、1.08mL/min(90-120min)。在胃消化30min、60min、90min和120min取样，于冰上储存待后续分析。
其中，含三层包埋凝结芽孢杆菌微胶囊常温酸奶的配方为：生牛乳70％、白砂糖10％、乳清蛋白粉2％、科汉森发酵菌种120U/T、果胶2.5％、物理变性淀粉4％、柑橘纤维1％、三层包埋凝结芽孢杆菌微胶囊10％。
含凝结芽孢杆菌裸菌常温酸奶的配方为：生牛乳75％、白砂糖13％、乳清蛋白粉2％、科汉森发酵菌种120U/T、果胶2.5％、物理变性淀粉4％、柑橘纤维1％、芽孢杆菌2％。
③动态模拟肠消化
调节胃消化终产物pH至7.0，置于模拟小肠系统(AIDS)进行模拟肠消化，将100mL溶有胰酶(胰脂肪酶2000U/mL)和胆盐(10mmol/L)的SIF以0.55mL/min的速度加入消化体系，用pH-stat控制体系pH维持在7.0，消化3h，排空速度为：0.47mL/min(0-85min)、0.30mL/min(85-180min)。在肠消化30min、60min、90min和180min取样，于冰上储存待后续分析。
(4)实验结果如下：
①三层包埋凝结芽孢杆菌微胶囊常温酸奶体外动态模拟胃肠消化微观结构变化
参见图3、图4和图5，图3为三层包埋凝结芽孢杆菌微胶囊常温酸奶的体外动态模拟胃肠消化各阶段CLSM图，其中，图3(A)为原始样品；图3(B)为胃消化30min后的样品；图3(C)为胃消化60min后的样品；图3(D)为胃消化90min后的样品；图3(E)为胃消化120min后的样品；图3(F)为肠消化30min后的样品；图3(G)为肠消化60min后的样品；图3(H)为肠消化90min后的样品；图3(I)为肠消化120min后的样品，其中发绿色荧光的为活菌，红色荧光的为死菌。图4为凝结芽孢杆菌裸菌常温酸奶体外动态模拟胃肠消化各阶段CLSM图，其中，图4(A)为原始样品；图4(B)为胃消化30min后的样品；图4(C)为胃消化60min后的样品；图4(D)为胃消化90min后的样品；图4(E)为胃消化120min后的样品；图4(F)为肠消化30min后的样品；图4(G)为肠消化60min后的样品；图4(H)为肠消化90min后的样品；图4(I)为肠消化120min后的样品，其中发绿色荧光的为活菌，红色荧光的为死菌，图5为三层包埋凝结芽孢杆菌微胶囊常温酸奶的体外动态模拟胃肠消化各阶段的活菌数统计图。
由图3可知，在胃消化阶段，绿色荧光代表的活菌数量随消化时间延长而逐渐减少，原因可能是活菌不耐受胃酸影响导致数量逐渐降低，还可能是动态消化过程中胃液不断分泌从而稀释了消化产物中的活菌浓度所致。而在肠消化60min到90min阶段，可看到随着荧光强度逐渐增强，三层包埋微胶囊开始降解并释放内层凝结芽孢杆菌，在肠消化90min到120min阶段，活菌数量明显增加，表明三层包埋微胶囊可在小肠定向释放凝结芽孢杆菌。三层微胶囊可提高凝结芽孢杆菌在酸性环境中的存活率，这可能是由于微胶囊结构致密，孔径较少，机械强度高，最外层海藻酸钠是一种pH敏感性凝胶,在低pH下较为稳定，能较好地抵御胃液渗透，从而可以提高凝结芽孢杆菌的存活率。
由图4可以观察到，随着凝结芽孢杆菌裸菌常温酸奶消化时间的延长，绿色荧光强度逐渐下降，在胃消化阶段活菌数量有比较明显的下降趋势，由原始的聚集状态转变为较为分散的状态。CLSM观察到的现象与所测活菌数结果一致(图5)，在模拟胃消化阶段含凝结芽孢杆菌裸菌常温酸奶中的活菌数下降近5％，而在模拟小肠消化阶段，活菌数量下降趋势减慢，无显著差异，这可能是由于小肠液的动态分泌不断稀释了消化产物中细菌的浓度，但因为肠道内环境为中性，所以对细菌的存活的影响相比胃中的酸性环境要低。
实施例2
以30wt％的琼脂、35wt％的明胶与35wt％的海藻酸钠加热混合后为第一层壁材，以20wt％的凝结芽孢杆菌、60wt％的植物油、10wt％的乳化剂丙二醇脂肪酸酯和甘油脂肪酸酯(丙二醇脂肪酸酯和甘油脂肪酸酯的质量比为1:1)和10wt％的益生元为芯材，采用内径1mm、外径1.5mm滴管，内径中充满芯材溶液，外径中充满壁材溶液，80±2℃保温滴制，滴速控制在15滴/s，冷却液柱10cm/120cm，冷却温度在9-12C，按照2.7×106CFU/mg微胶囊设计，得到直径为3mm圆形单层包埋凝结芽孢杆菌微胶囊。
将所述圆形单层包埋凝结芽孢杆菌微胶囊在木薯淀粉中裹粉，得到木薯淀粉包裹的双层包埋凝结芽孢杆菌微胶囊。所述双层包埋凝结芽孢杆菌微胶囊中，所述圆形单层包埋凝结芽孢杆菌微胶囊与木薯淀粉的质量比1：3。
最后将所述双层包埋凝结芽孢杆菌微胶囊在5％海藻酸钠溶液中流延成型，得到海藻酸钠包裹的三层包埋凝结芽孢杆菌微胶囊。所述三层包埋凝结芽孢杆菌微胶囊中，所述圆形单层包埋凝结芽孢杆菌微胶囊、木薯淀粉和海藻酸钠的质量比1：3：2。
将得到的三层包埋凝结芽孢杆菌微胶囊在浓度为10wt％的氯化钙中浸泡60min，得到固化的微胶囊。
对比例1
与实施例2的区别在于，第一层壁材溶液为70wt％的琼脂、15wt％的海藻酸钠和15wt％的明胶。
对比例2
与实施例2的区别在于，第一层壁材溶液为70wt％的琼脂、30wt％的海藻酸钠。
将实施例2、对比例1～2制备的微胶囊在37℃下放置，并检测其益生菌损耗量，结果参见表2，表2为本发明实施例及比较例制备的微胶囊高温下益生菌损耗量检测结果。
表2本发明实施例及比较例制备的微胶囊高温下益生菌损耗量检测结果(单位CFU/g，37℃)
| 项目 | 下线 | 1个月 | 2个月 | 3个月 | 4个月 | 5个月 | 6个月 |
| 实施例1 | 0 | 1.1×101 | 1.7×101 | 1.2×102 | 1.4×102 | 1.9×102 | 2.5×102 |
| 对比例1 | 0 | 1.2×101 | 1.0×102 | 8.7×102 | 3.5×103 | 5.2×103 | 7.5×104 |
| 对比例2 | 0 | 1.6×101 | 1.3×106 | 1×106 | 9.8×105 | 7.8×105 | 5.7×105 |
由表2可知，第一层壁材的选择会影响微胶囊在37℃下被包裹的益生菌的损耗量。
以上仅是本发明的优选实施方式，应当指出，对于本技术领域的普通技术人员来说，在不脱离本发明原理的前提下，还可以做出若干改进和润饰，这些改进和润饰也应视为本发明的保护范围。
Claims (11)
1.一种肠道定向释放微胶囊，其特征在于，包括：
芯材，所述芯材包括活性成分；
包裹所述芯材的第一壁材层，所述第一壁材层包括明胶和海藻酸钠，所述明胶的含量至少为20wt％；
包裹所述第一壁材层的第二包裹层，所述第二包裹层由粉状物质形成；
包裹所述第二包裹层的第三包裹层，所述第三包裹层由胶类物质形成。
2.根据权利要求1所述的肠道定向释放微胶囊，其特征在于，所述芯材包括活性成分、油脂和乳化剂，所述活性成分选自益生菌、益生元、维生素和DHA中的一种或多种。
3.根据权利要求1所述的肠道定向释放微胶囊，其特征在于，所述第一壁材层包括琼脂、明胶和海藻酸钠，所述琼脂、明胶和海藻酸钠的质量比为3～15:3～10:0.3～5。
4.根据权利要求1所述的肠道定向释放微胶囊，其特征在于，所述第一壁材层包括明胶和海藻酸钠，所述明胶和海藻酸钠的质量比为3～10:0.3～5。
5.根据权利要求1所述的肠道定向释放微胶囊，其特征在于，所述粉状物质选自芝士粉、淀粉、蛋白粉和果粉中的一种或多种。
6.根据权利要求1所述的肠道定向释放微胶囊，其特征在于，所述胶类物质选自魔芋胶、卡拉胶、海藻酸钠、结冷胶、羧甲基纤维素钠、黄原胶、琼脂、果胶与明胶中的一种或多种。
7.根据权利要求1所述的肠道定向释放微胶囊，其特征在于，所述芯材、第一壁材层、第二包裹层和第三包裹层的质量比为：1：2～3：4～5。
8.根据权利要求1～7任意一项所述的肠道定向释放微胶囊，其特征在于，所述第一壁材层还包括钙化交联剂；
所述钙化交联剂选自氯化钙或乳酸钙。
9.权利要求1～8任意一项所述的肠道定向释放微胶囊的制备方法，包括以下步骤：
以包括明胶和海藻酸钠的混合物作为第一次壁材包裹包括活性成分的芯材，形成包括芯材和第一壁材层的单层微胶囊；所述混合物中，明胶的含量至少为20wt％；
以粉状物质包裹所述单层微胶囊，形成双层包裹的微胶囊；
以胶类物质包裹所述双层包裹的微胶囊，形成三层包裹的微胶囊。
10.一种食品组合物，包括权利要求1～9任意一项所述的肠道定向释放微胶囊。
11.根据权利要求10所述的食品组合物，其特征在于，还包括酸奶基料、奶茶基料和酸性乳饮料基料中的一种。
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