WO2020010752A1 - 一种共轭亚油酸甘油酯微囊粉及其制备方法 - Google Patents

一种共轭亚油酸甘油酯微囊粉及其制备方法 Download PDF

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WO2020010752A1
WO2020010752A1 PCT/CN2018/111993 CN2018111993W WO2020010752A1 WO 2020010752 A1 WO2020010752 A1 WO 2020010752A1 CN 2018111993 W CN2018111993 W CN 2018111993W WO 2020010752 A1 WO2020010752 A1 WO 2020010752A1
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starch
linoleic acid
conjugated linoleic
acid glyceride
antioxidant
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PCT/CN2018/111993
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English (en)
French (fr)
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任翔
徐玉涛
田中乐
陈剑彬
吴文忠
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大连医诺生物股份有限公司
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Priority to EP18926348.6A priority Critical patent/EP3821720B1/en
Priority to US17/260,143 priority patent/US20210315253A1/en
Publication of WO2020010752A1 publication Critical patent/WO2020010752A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • A23L29/04—Fatty acids or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • A23P10/43—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using anti-caking agents or agents improving flowability, added during or after formation of the powder
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/21—Esters, e.g. nitroglycerine, selenocyanates
    • A61K31/215—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids
    • A61K31/22—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin
    • A61K31/23—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin of acids having a carboxyl group bound to a chain of seven or more carbon atoms
    • A61K31/231—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin of acids having a carboxyl group bound to a chain of seven or more carbon atoms having one or two double bonds
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/14—Particulate form, e.g. powders, Processes for size reducing of pure drugs or the resulting products, Pure drug nanoparticles
    • A61K9/16—Agglomerates; Granulates; Microbeadlets ; Microspheres; Pellets; Solid products obtained by spray drying, spray freeze drying, spray congealing,(multiple) emulsion solvent evaporation or extraction
    • A61K9/1605—Excipients; Inactive ingredients
    • A61K9/1617—Organic compounds, e.g. phospholipids, fats
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/14—Particulate form, e.g. powders, Processes for size reducing of pure drugs or the resulting products, Pure drug nanoparticles
    • A61K9/16—Agglomerates; Granulates; Microbeadlets ; Microspheres; Pellets; Solid products obtained by spray drying, spray freeze drying, spray congealing,(multiple) emulsion solvent evaporation or extraction
    • A61K9/1605—Excipients; Inactive ingredients
    • A61K9/1629—Organic macromolecular compounds
    • A61K9/1652—Polysaccharides, e.g. alginate, cellulose derivatives; Cyclodextrin
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
    • B01J13/02—Making microcapsules or microballoons
    • B01J13/04—Making microcapsules or microballoons by physical processes, e.g. drying, spraying
    • B01J13/043—Drying and spraying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention belongs to the technical field of microcapsules, and particularly relates to a conjugated glyceryl linoleate microcapsule powder and a preparation process thereof.
  • Obesity and overweight are serious threats to public health. Studies have shown that obesity can cause a range of health problems. It is not only a high-risk factor for diseases such as diabetes, heart disease, stroke, and arthritis, but also related to the increased incidence of cancers such as pancreatic cancer. Obesity not only affects people's quality of life, but also places a heavy burden on the public health service system. To reduce the burden of being overweight and obese, choose the foods that are easiest to choose and regular physical activity from a health-friendly perspective. It works best when people have a healthy lifestyle. Therefore, the food industry can play an important role in promoting balanced nutrition, a healthy diet, and providing more and more effective fortifier products.
  • Conjugated linoleic acid is a series of positions and geometric isomers of linoleic acid with a double bond at the 9, 11, or 10, 12 carbon position.
  • CLA Conjugated linoleic acid
  • the former is to promote fatty acid ⁇ -oxidase, and its enhanced activity can accelerate fat burning and reduce body fat; while the latter weakened activity can reduce the absorption of free fatty acids by fat cells and store them to form body fat.
  • CLA has very good performance in weight control.
  • CLA can accelerate the rate of fat metabolism, so that more fat taken from food enters muscle cells and becomes used for energy; it increases the rate of fat degradation in fat cells, reduces the fat already stored in the body, and reduces body fat; It can also reduce the total number of fat cells in the body. While reducing body fat, CLA also has the effect of avoiding the loss of muscle tissue, forming a virtuous cycle, and truly achieving the goals of fat loss and body shaping, and healthy weight loss. In addition to the existence of CLA in the form of free acid, CLA mainly exists in the form of glyceride, which is generally called conjugated linoleic acid glyceride (CLA TG), which can also achieve the same efficacy as CLA.
  • CLA TG conjugated linoleic acid glyceride
  • conjugated linoleic acid and its glycerides are common in existing patents and literatures, but reports of its microencapsulation technology are rare. This is because conjugated linoleic acid glyceride is a type of oil containing 18 carbons and has a conjugated double bond. The fat with long carbon chain itself is not easy to be emulsified, and the conjugated double bond in the structure makes the molecule The chain segment is more difficult to bend flexibly, which further increases the difficulty of emulsification. Therefore, there are few reports on the microencapsulation technology of conjugated linoleic acid glyceride.
  • CN106343577A discloses such a technical solution: dissolve the wall material with an appropriate amount of water and pasteurize it, and then reduce the temperature to 50-60 ° C and add high-speed shearing.
  • the pretreated seabuckthorn oil is formulated into a coarse emulsion with a soluble solids content of more than 40%, which is homogenized under high pressure and spray-dried to obtain seabuckthorn oil microcapsule powder.
  • the microcapsule has an oil load of 48% and an embedding rate of more than 97%.
  • the product obtained by this solution has a low oil-carrying capacity, and the microencapsulation technology used in the solution is a relatively common technology in the industry and can be easily prepared.
  • CN104054849A describes a preparation method. After formula design and process optimization, advanced process technologies such as high-pressure homogeneous emulsification and spray drying are used to microencapsulate medium-chain triglycerides to obtain a high-content medium-chain glycerol. Triester powder grease, with a grease content of up to 80% and an oil embedding rate of over 98%.
  • the raw materials in this patent are medium-long-chain saturated oils and fats, which are easily embedded by emulsification, and the saturated structure itself will not be oxidized.
  • CN104544092A describes the preparation of flaxseed oil microcapsule powder, and its formulation includes stabilizers, fillers, emulsifiers, and antioxidants; the stabilizer is one or more of gelatin, acacia gum, and linseed gum.
  • Product performance is not explained.
  • the composition of the patent is complex, and stabilizers are still needed to maintain stability during processing.
  • microencapsulation of oils Basically, they are used for microencapsulation of medium and long chain oils and long chain non-conjugated structure oils. Added emulsifiers, stabilizers, etc. Foreseeably, in view of the characteristics of conjugated linoleic acid glyceride itself, the preparation of high-quality microencapsulated products will face more problems.
  • the invention aims to provide conjugated linoleic acid glyceride microcapsule powder with high embedding rate and stable product, and a preparation method thereof.
  • the present invention provides a method for preparing the conjugated linoleic acid glyceride microcapsule powder, including the following steps:
  • a raw material is prepared, which contains the following components in parts by mass:
  • inlet air temperature is 90-230 ° C
  • outlet air temperature is 50-110 ° C.
  • the conjugated glyceryl linoleate microcapsule powder prepared by the above method is also one of the objects of the present invention.
  • the invention adopts a low-temperature emulsification method capable of preventing oxidation during the process to microencapsulate the conjugated linoleic acid glyceride, without the need to add any emulsifiers and stabilizers to obtain allergen-free, high oil-bearing, and high embedding rates.
  • Conjugated linoleic acid microcapsule powder with excellent stability and reproducibility.
  • the invention breaks through the technical threshold of starch and colloids that cannot be microencapsulated with high-load conjugated linoleic acid glyceride; does not rely on protein wall materials (the first choice for conventional high-load wall materials); the full formula is a vegetarian formula; Based on this, 3. CLA microencapsulated products with high oil load and high embedding rate were obtained.
  • the production method is simple and controllable, and the whole process is low temperature, without adding emulsifiers and stabilizers.
  • the obtained CLA microcapsule powder has a wide pH adaptation range, and can be used at pH 1-14; high temperature resistance; can be widely used in baking, solid beverages, capsules, etc.
  • the invention provides a conjugated linoleic acid glyceride microcapsule powder and a preparation method thereof.
  • the method includes the following steps:
  • inlet air temperature is 110-180 ° C
  • outlet air temperature is 70-100 ° C.
  • the starch in the raw material includes raw starch or modified starch, wherein the modified starch is selected from acid-modified starch, oxidized starch, octenyl succinate starch, sodium octenyl succinate starch, A mixture of one or more of acetate starch, phosphate starch, cross-linked starch, hydroxypropyl starch, and pregelatinized starch; pregelatinized starch and sodium octenyl succinate starch are particularly preferred.
  • raw starch is also one of the preferred ways of starch.
  • the gum is selected from the group consisting of xanthan gum, gelatin, and acacia gum, or a mixture of several gums; acacia or gelatin is particularly preferred.
  • the small molecule filler mentioned in the present invention is selected from glucose syrup, maltodextrin, malto-oligosaccharide, fructooligosaccharide, resistant dextrin, solid corn syrup, cyclodextrin, etc .; Maltodextrin, resistant dextrin or malto-oligosaccharide is preferred.
  • the antioxidants in the present invention include water-phase antioxidants and oil-phase antioxidants, wherein the water-phase antioxidant is selected from the group consisting of sodium ascorbate, ascorbic acid, citric acid, sodium citrate, and ascorbyl palmitate. Esters; oil-phase antioxidants selected from d-alpha tocopherol, dl-alpha tocopherol, mixed tocopherol, rosemary extract, phospholipids, butylhydroxyanisole, antioxidant 264, tert-butylhydroquinone One or more of them.
  • the aqueous phase antioxidant is preferably sodium ascorbate and ascorbic acid; the oil phase antioxidant is preferably mixed with tocopherol, rosemary extract, phospholipid, or butylhydroxyanisole.
  • the method further includes a step of adding an anti-caking agent to the microcapsule powder prepared in step (5), wherein the anti-caking agent is selected from the group consisting of silica and calcium silicate. Or a mixture of one or more of tricalcium phosphate, sodium dihydrogen phosphate. Silica or calcium silicate is preferred. More preferably, the amount of the anti-caking agent should be controlled to not exceed 2% by mass of the microcapsule powder.
  • a pre-treatment step for raw materials may be added to have more excellent inventive effects.
  • the pre-treatment method is: at a temperature of 30-45 ° C, 160-200 mesh activated carbon and crude
  • the conjugated linoleic acid glyceride is prepared according to a mass ratio of 1:80 to 120, stirred for 0.5 to 5 hours for adsorption, and then filtered using a 280 mesh filter cloth; the filtered oil is centrifuged at 10-25 ° C and centrifuged at 4000 to 6000 rpm. 15 ⁇ 30min treatment, take the upper transparent liquid.
  • the present invention also proves in Example 10 that the treated conjugated glyceryl linoleate is more suitable for low-temperature microencapsulation and embedding, and the product has better stability.
  • test group and raw material composition are shown in Table 1.
  • Conjugated glyceryl linoleate 70% 70% 70% 70% 70% Modified starch 15% —— ———————— Raw starch —— 15% ——— ———— Gum Arabic —— —— 15% ——— —— Xanthan Gum —— —— —— 15% —— gelatin —— ——————— 15% Malto-oligosaccharides 14.8% 14.8% 14.8% 14.8% 14.8% Sodium ascorbate 0.1% 0.1% 0.1% 0.1% 0.1% 0.1% Phospholipid 0.1% 0.1% 0.1% 0.1% 0.1% 0.1% 0.1% 0.1% 0.1% 0.1%
  • the oil phase was poured into the water phase, emulsified at different temperature ranges for 1 h, homogenized at high pressure twice, and homogenized pressure 65 MPa.
  • the spray drying conditions in Example 1 were used for spray drying to obtain conjugated linoleic acid glyceride microcapsule powder with different formulations and different conditions. And investigate its embedding rate.
  • the emulsion temperature has a great influence on the embedding rate of the product.
  • the emulsion temperature is controlled within the range of 30 ⁇ 3 ° C and below, the embedding rate of the product is basically 98%.
  • the temperature exceeds this range, as the temperature increases, the product embedding rate decreases sharply.
  • the temperature of the emulsion must be controlled below 30 ° C, and the temperature of the emulsion is an important influencing factor for the successful preparation of the product.
  • This embodiment aims to examine the embedding effect of different wall materials on the product under low temperature conditions.
  • the test group and raw material composition are shown in Table 4.
  • Example 1 Add phospholipids to conjugated linoleic acid glyceride at 30 ° C, stir until completely dissolved, cool down to 20 ° C, and make an oil phase for later use.
  • the oil phase was poured into the water phase, emulsification was performed at 20 ° C. for 1.5 h, and the mixture was homogenized at high pressure twice, and the homogenization pressure was 70 MPa.
  • the spray-drying conditions in Example 1 were used for spray-drying to obtain conjugated linoleic acid glyceride microcapsule powder with different formulas. And investigate the embedding rate and reconciliation.
  • the present invention aims to examine the applicability of different colloids as wall materials under the conditions of the present invention.
  • the test group and raw material composition are shown in Table 6.
  • Example 1 The spray-drying conditions in Example 1 were used for spray-drying to obtain conjugated linoleic acid glyceride microcapsule powder with different formulas. And investigate the embedding rate and reconciliation.
  • This experiment investigated the embedding of conjugated linoleic acid glyceride in different colloids, and the results showed that not all colloids are suitable for the embedding of conjugated linoleic acid glyceride, only acacia, xanthan, and gelatin.
  • Three types of colloids can embed conjugated linoleic acid glyceride and have a high embedding rate.
  • Example 5 The formulas 6 and 8 in Example 5 were selected, and under different experimental conditions in Example 4, the spray drying conditions in Example 1 were used to obtain multiple groups of products, and the stability of the products was examined. The results As shown in Table 8:
  • the two formulations of the wall material are preferred, and the stability of the products prepared using different temperature process parameters is not the same.
  • the emulsification temperature is 20 ⁇ 3 °C
  • the product has the best stability. If the temperature is lower than or higher than the above temperature, the stability of the product will be deteriorated to varying degrees, and the higher the temperature, the more stable the product. The worse the sex.
  • conjugated linoleic acid glyceride microcapsule powders CLA, TG, CWD-1, CLA, TG, CWD-2, and CLA, TG and CWD-3 all have high embedding properties, good reconstitution properties, and Excellent high temperature stability.
  • CLA, TG, CWD-1, CLA, TG, CWD-2, and CLA, TG, CWD-3 have excellent acid and alkali resistance, and can be normal in different pH ranges. Reconcile.
  • the supercritical CO 2 method is used to extract the conjugated linoleic acid glyceride.
  • the refrigeration device is opened and the CO 2 is cooled to 0 ° C, the corn oil or safflower oil is poured into the bottom of the distillation column. 10-20MPa.
  • the extract was collected every 10 min through CO 2 to obtain crude conjugated linoleic acid glyceride glyceride.
  • the crude conjugated glyceryl linoleate prepared as described above is subjected to heating, stirring and adsorption treatment with activated carbon having a particle size of 160-200 mesh.
  • the activated carbon and the crude conjugated linoleic acid glyceride are mixed according to a mass ratio of 1:80 to 120, and then stirred for 0.5 to 5 hours for adsorption, and filtered using a 280 mesh filter cloth.
  • the filtered oil and fat is further subjected to centrifugation at 4000 to 6000 rpm for 15 to 30 minutes at 10-25 ° C, and the upper transparent liquid is taken as the conjugated linoleic acid glyceride (treatment).
  • conjugated linoleic acid glyceride as the conjugated linoleic acid glyceride (untreated) extracted by using only the supercritical CO 2 method.
  • the treated conjugated linoleic acid glyceride is more suitable for low-temperature microencapsulation and embedding, and the product has better stability.

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Abstract

一种共轭亚油酸甘油酯微囊粉及其制备方法，包括原料准备、制备水相、油相、乳液制备及喷雾干燥等步骤，所述的原料物按照质量份含有:共轭亚油酸甘油酯60-85份，淀粉或胶质5-35份，小分子填充物4-20份，抗氧化剂0.01-5份。

Description

一种共轭亚油酸甘油酯微囊粉及其制备方法 技术领域
本发明属于微囊技术领域，尤其涉及一种共轭亚油酸甘油酯微囊粉及其制备工艺。
背景技术
二十一世纪，肥胖成了流行病。据世界卫生组织2015年1月份所做的一些全球估计数字如下：2014年，全球约70亿人中约有13％的成年人(男性11％，妇女15％)肥胖；有39％的十八岁以上成年人(男性38％，妇女40％)超重。全球肥胖流行率在1980年和2014年之间翻了一倍以上。美国是全球超重或肥胖人口最多的国家，总数达到1.6亿人。而中国的肥胖人数也已达到6200万，全球占比9％，居于全球第二。
肥胖和超重成为公众健康的严重威胁。有研究显示，肥胖会引发一系列健康问题。它不仅是导致糖尿病、心脏病、中风和关节炎等疾病的高危因素，也与胰腺癌等癌症发病率上升有关。肥胖问题不但影响人们的生活质量，还会给社会公共卫生服务系统带来沉重负担。为了减轻超重和肥胖的负担，从有利健康角度选择最容易选择的食品和定期身体活动。只有当人们具有健康的生活方式时，才能发挥最大效果。因此，食品工业可以在促进均衡营养、健康饮食，提供更多更有效的营养强化剂产品等方面发挥重要作用。
共轭亚油酸(CLA)是一系列在碳9,11或10,12位具有双键的亚油酸的位置和几何异构体，在我们日常摄取的食物中，主要来自于乳制品和牛羊肉中。研究表明，CLA能增加肉碱棕榈酰转移酶的活性，而降低脂蛋白酶的活性。前者是促进脂肪酸β-氧化酶，其活性增强可加速脂肪燃烧，降低体脂；而后者活性减弱则可减少游离脂肪酸被脂肪细胞吸收并储存起来形成体脂。近年来愈来愈多的临床研究数据表明，CLA在体重控制方面有非常优秀的表现。它可以加速脂肪代谢的速率，使从食物中摄取的脂肪更多地进入肌肉细胞，变成能量被利用；提高脂肪细胞中脂肪降解的速率，减少已经储存在体内的脂肪，减少体脂；另外也可减少人体内脂肪细胞的总数量。在降低体脂的同时，CLA还具有避免肌肉组织流失的作用，形成良性循环，真正达到减脂塑身、健康减肥的目标。而CLA除了以自由酸形式存在，更主要以甘油酯的形式存在，即通常说的共轭亚油酸甘油酯(CLA TG)，其也可以达到与CLA同样的功效。
现有专利、文献中常见共轭亚油酸及其甘油酯的合成方法，然而对于其微囊化技 术的报道却凤毛麟角。这是因为共轭亚油酸甘油酯是含有十八个碳且具有共轭双键的一类油脂，本身长碳链的油脂不易被乳化，再加上结构中的共轭双键，使得分子链段更不易柔性弯曲，也进一步增加乳化的难度。因而目前鲜有报道关于共轭亚油酸甘油酯的微囊化技术。
现有技术中记载了一系列相关其他油脂微囊化的研究结果：CN106343577A公开了这样的技术方案：用适量水溶解壁材并进行巴氏杀菌，然后降温至50～60℃高速剪切，加入预处理的沙棘油，配成可溶性固形物含量40％以上的粗乳液，经高压均质后喷雾干燥，得到沙棘油微胶囊粉末。该微胶囊的载油量达到48％，包埋率超过97％。该方案所得到的产品的载油量较低，且其使用的微囊化技术为行业内较为常见的技术，很容易制备出来。CN104054849A中阐述了一种制备方法，经配方设计和工艺优化，采取高压均质乳化和喷雾干燥等先进工艺技术，将中链甘油三酯进行微囊化包埋，得到一种高含量中链甘油三酯粉末油脂，油脂含量最高可达80％，油脂包埋率达98％以上。该专利中原料使用的是中长链的饱和油脂，而这类油脂易被乳化包埋，且其饱和结构本身不会被氧化，过程中采用了高温乳化的工艺，实现起来较为简单。CN104544092A中描述了亚麻籽油微囊粉的制备，其配方包括稳定剂、填充剂、乳化剂、抗氧化剂；稳定剂为明胶、阿拉伯胶、亚麻籽胶中的一种或多种。产品性能文中未阐述。该专利中配方成分复杂，尚需稳定剂来维持加工过程中的稳定性。还有很多的油脂微囊化的专利，基本上都是对中长链油脂、长链非共轭结构油脂进行微囊化包埋，且都采用高温乳化均质的工艺，大部分配方中都添加了乳化剂、稳定剂等。可预见地，鉴于共轭亚油酸甘油酯自身的特点，其高质量微囊化产品的制备将会面临更多的问题。
发明内容
本发明旨在提供一种高包埋率、产品稳定的共轭亚油酸甘油酯微囊粉及其制备方法。
首先，本发明提供所述共轭亚油酸甘油酯微囊粉的制备方法，包括下述步骤：：
(1)准备原料物，所述原料物按照质量份含有下述组分：
Figure PCTCN2018111993-appb-000001
Figure PCTCN2018111993-appb-000002
(2)40-60℃下将淀粉或胶质、小分子填充物溶解于水，然后体系降温至0-30℃；
(3)将水相抗氧化剂加入到(2)的体系中，0-30℃搅拌至完全溶解，得水相；
(4)将油相抗氧化剂加入共轭亚油酸甘油酯中，10-25℃搅拌至完全溶解，得油相；
(5)将油相加入到水相中，控制体系温度0-30℃条件下，剪切乳化0.5-2h，然后40-120MPa高压均质1-3次，得乳液；
(6)将步骤(5)所制备的乳液进行喷雾干燥：进风温度90-230℃，出风温度50-110℃。
通过上述方法制得的共轭亚油酸甘油酯微囊粉也是本发明的目的之一。
本发明采用可防止过程中氧化的低温乳化法对共轭亚油酸甘油酯进行微囊化包埋，无需添加任何乳化剂和稳定剂就可以得到无过敏原、高载油、高包埋率、优异稳定性和冲调性的共轭亚油酸甘油酯微囊粉。
本发明突破了淀粉和胶质无法进行高载量共轭亚油酸甘油酯微囊化的技术门槛；不依赖蛋白类壁材(常规高载量壁材的首选)；全配方为素食配方；在此基础上获得3.高载油率和高包埋率的CLA微囊化产品。生产方法简单可控，全程低温，无须添加乳化剂、稳定剂等。所得到的CLA微囊粉pH适应范围广，pH 1-14均可使用；耐高温；可广泛应用于烘焙、固体饮料、胶囊等。
具体实施方式
本发明提供了一种共轭亚油酸甘油酯微囊粉及其制备方法，所述方法的具体实施方式中，包括如下步骤：
(1)准备原料物：
(2)50-60℃下将淀粉或胶质、小分子填充物溶解于水，然后体系降温至0-20℃；
(3)将水相抗氧化剂加入到(2)的体系中，0-20℃搅拌至完全溶解，得水相；
(4)将油相抗氧化剂加入共轭亚油酸甘油酯中，10-20℃搅拌至完全溶解，得油相；
(5)将油相加入到水相中，控制体系温度0-20℃条件下，剪切乳化0.5-1.5h，然后45-90MPa高压均质1-3次，得乳液；
(6)将步骤(5)所制备的乳液进行喷雾干燥：进风温度110-180℃，出风温度70-100℃。
在上述任一所述的关于制备方法的技术方案中，原料的选择与组合是本发明实现其技术效果的技术手段之一。
其具体实施方式之一，原料物中所述的淀粉包括原淀粉或变性淀粉，其中，变性淀粉选自酸变性淀粉、氧化淀粉、辛烯基琥珀酸淀粉酯、辛烯基琥珀酸淀粉钠、醋酸酯淀粉、磷酸酯淀粉、交联淀粉、羟丙基淀粉、预糊化淀粉中的一种或几种的混合物；尤其优选预糊化淀粉和辛烯基琥珀酸淀粉钠。除此以外，原淀粉也是淀粉的优选方式之一。所述的胶质选自黄原胶、明胶、阿拉伯胶中的一种或几种的混合物；尤其优选阿拉伯胶或明胶。本说明书中通过实施例5和6的结果证明了在低温条件下，不同壁材对产品的包埋性能、冲调性的影响是实质性的。常规高载油使用的蛋白体系，在本发明中并不适用。反而在本发明的低温条件下，仅个别淀粉类壁材及部分胶质类壁材配合低温乳化工艺适用。
另一具体的实施方式中，本发明中所述及的小分子填充物选自葡萄糖浆、麦芽糊精、低聚麦芽糖、低聚果糖、抗性糊精、固体玉米糖浆、环糊精等；优选麦芽糊精、抗性糊精或低聚麦芽糖。
再一具体的实施方式中，本发明中所述的抗氧化剂包括水相抗氧化剂和油相抗氧化剂，其中，水相抗氧化剂选自抗坏血酸钠、抗坏血酸、柠檬酸、柠檬酸钠和抗坏血酸棕榈酸酯；油相抗氧化剂选自d-α生育酚、dl-α生育酚、混合生育酚、迷迭香提取物、磷脂、丁基羟基茴香醚、抗氧剂264、特丁基对苯二酚中的一种或几种的混合物。其中，水相抗氧化剂又优选抗坏血酸钠和抗坏血酸；油相抗氧化剂优选混合生育酚、迷迭香提取物、磷脂或丁基羟基茴香醚。
本发明的再一具体实施方式中，所述方法中还包括向步骤(5)所制备的微囊粉中加入抗结剂的步骤，所述的抗结剂选自二氧化硅、硅酸钙、磷酸三钙、磷酸二氢钠中的一种或几种的混合物。优选二氧化硅或硅酸钙。更为优选地，应当控制所述抗结剂的用量不超过微囊粉质量的2％。
本发明的技术方案中，还可以加入对原料物的预处理步骤以更加优异的发明效果，具体地，预处理的方法为：操作温度30-45℃条件下，将160-200目活性炭与粗制共轭亚油酸甘油酯按照质量比1:80～120的混合，搅拌0.5～5h进行吸附，然后使用280目滤布进行过滤；滤后油脂进于10-25℃下，4000～6000rpm离心15～30min处理，取上层透明液体。本发明也经实施例10证明，经过处理的共轭亚油酸甘油酯更适合低温微 囊化包埋，而且产品的稳定性也更优异。
下述非限制性实施例用于进一步说明本发明的技术方案及效果，不应当被理解为对发明内容任意形式的限定。如无特殊说明，本说明书中的百分比均表示质量百分比。
实施例1
称取300g水于1000mL烧杯中，水温50℃，向其中加入75g阿拉伯胶、25.2g低聚麦芽糖和0.3g抗坏血酸钠，搅拌至完全溶解后，冷却水相至20℃备用。称取1.5g混合生育酚于195g共轭亚油酸甘油酯中，油相保持20℃搅拌均匀。将油相倒入到水相中，温度20℃剪切乳化1h，高压均质2次，均质压力90MPa。然后进行喷雾干燥，进风温度180℃，出风温度75℃。得共轭亚油酸甘油酯微囊粉，记为CLA TG CWD-1。
实施例2
称取500g水于2000mL烧杯中，水温40℃，向其中加入100g变性淀粉、38.1g抗性糊精、1g抗坏血酸和4g抗坏血酸钠，搅拌至完全溶解后，冷却水相至15℃备用。称取1.9g混合生育酚于350g共轭亚油酸甘油酯中，油相保持25℃搅拌均匀后降温至15℃。将油相倒入到水相中，温度15℃剪切乳化1.5h，高压均质2次，均质压力95MPa。然后进行喷雾干燥，进风温度170℃，出风温度84℃。混入3g硅酸钙作为抗结剂，最后得到共轭亚油酸甘油酯微囊粉，记为CLA TG CWD-2。
实施例3
称取1000g水于3000mL烧杯中，水温60℃，向其中加入300g原淀粉、41g麦芽糊精、6.5g柠檬酸钠和2.5g柠檬酸，搅拌至完全溶解后，冷却水相至25℃备用。称取5g迷迭香提取物于640g共轭亚油酸甘油酯中，油相保持28℃搅拌均匀后降温至25℃。将油相倒入到水相中，温度25℃剪切乳化2h，高压均质3次，均质压力63MPa。然后进行喷雾干燥，进风温度163℃，出风温度79℃。混入5g二氧化硅作为抗结剂，最后得到共轭亚油酸甘油酯微囊粉，记为CLA TG CWD-3。
实施例4
本实施例用于考察乳化温度对产品性质的影响，试验的分组及原料组成如表1。
表1
名称 配方1 配方2 配方3 配方4 配方5
共轭亚油酸甘油酯 70％ 70％ 70％ 70％ 70％
变性淀粉 15％ —— —— —— ——
原淀粉 —— 15％ —— —— ——
阿拉伯胶 —— —— 15％ —— ——
黄原胶 —— —— —— 15％ ——
明胶 —— —— —— —— 15％
低聚麦芽糖 14.8％ 14.8％ 14.8％ 14.8％ 14.8％
抗坏血酸钠 0.1％ 0.1％ 0.1％ 0.1％ 0.1％
磷脂 0.1％ 0.1％ 0.1％ 0.1％ 0.1％
将上述表1中6个配方按照以下工艺流程分别制备成共轭亚油酸甘油酯微囊粉：将变性淀粉、原淀粉、阿拉伯胶、黄原胶、明胶、低聚麦芽糖等水溶性物质加入到水中，40℃下搅拌至完全溶解，制成水相，再向水相中加入抗坏血酸钠搅拌至完全溶解。在30℃下将磷脂加入到共轭亚油酸甘油酯中，搅拌至完全溶解，制成油相。将油相倒入到水相中，在不同温度范围下进行乳化1h，高压均质2次，均质压力65MPa。采用实施例1中喷雾干燥条件进行喷雾干燥，得到不同配方不同条件的共轭亚油酸甘油酯微囊粉。并对其进行包埋率的考察。
其中温度条件如表2：
表2
实验序号 温度范围
实验1 10±3℃
实验2 20±3℃
实验3 30±3℃
实验4 40±3℃
实验5 50±3℃
实验6 60±3℃
实验7 70±3℃
实验8 80±3℃
实验9 90±3℃
实验结果如表3所示：
表3
  配方1 配方2 配方3 配方4 配方5
实验1 98.3％ 98.3％ 98.2％ 98.4％ 98.1％
实验2 99.5％ 99.2％ 99.2％ 99.1％ 99.2％
实验3 98.8％ 98.4％ 98.9％ 98.3％ 98.7％
实验4 85.4％ 85.3％ 84.2％ 80.3％ 86.7％
实验5 80.1％ 78.6％ 76.3％ 78.0％ 79.2％
实验6 72.2％ 73.3％ 70.7％ 73.2％ 74.5％
实验7 65.6％ 70.2％ 70.1％ 67.7％ 67.6％
实验8 63.9％ 64.8％ 64.5％ 63.9％ 60.0％
实验9 60.0％ 62.1％ 61.3％ 59.9％ 54.3％
从实验结果可以看出，当配方相同时，乳液温度对产品的包埋率有很大影响，当乳液温度控制在30±3℃及以下范围内时，产品的包埋率基本上都在98％以上，而当温度超过此范围，随着温度的升高，产品包埋率急剧下降。因为要想制备出较高载量的共轭亚油酸甘油酯微囊粉必须控制乳液温度低于30℃，且该乳液温度是能否成功制备出该产品的重要影响因素。
实施例5
本实施例旨在考查低温条件下不同壁材对产品的包埋效果。试验的分组及原料组成如表4。
表4
Figure PCTCN2018111993-appb-000003
Figure PCTCN2018111993-appb-000004
将上述9个配方按照以下工艺流程分别制备成共轭亚油酸甘油酯微囊粉：将变性淀粉、原淀粉、阿拉伯胶、黄原胶、明胶、酪蛋白酸钠、乳清蛋白、豌豆蛋白、大豆蛋白、抗性糊精等水溶性物质加入到水中，40℃下搅拌至完全溶解，制成水相，再向水相中加入抗坏血酸钠搅拌至完全溶解，降温至20℃备用。在30℃下将磷脂加入到共轭亚油酸甘油酯中，搅拌至完全溶解，降温至20℃，制成油相备用。将油相倒入到水相中，在20℃下进行乳化1.5h，高压均质2次，均质压力70MPa。采用实施例1中喷雾干燥条件进行喷雾干燥，得到不同配方的共轭亚油酸甘油酯微囊粉。并对其进行包埋率、冲调性的考察。
实验结果表5：
表5
序号 包埋率 冲调性
配方6 99.1％ 乳液均一
配方7 99.0％ 乳液均一
配方8 89.8％ 乳液均一
配方9 99.2％ 乳液均一
配方10 98.7％ 乳液均一
配方11 69.6％ 乳液分层，表层有明显油花
配方12 64.8％ 乳液分层，表层有油花及团块
配方13 70.9％ 乳液分层，表层有团块，底部有沉淀
配方14 68.3％ 乳液分层，表层有团块，底部有沉淀
从结果可以看出，常规公认的可以进行高载油包埋的蛋白类壁材，对共轭亚油酸甘油酯包埋并不适用，且效果很差。相反，原淀粉、变性淀粉、阿拉伯胶、明胶、黄原胶反而可以在低温下有效的对共轭亚油酸甘油酯进行包埋。因而也可以说明，不仅乳液温度是影响微囊化成功与否的关键因素，壁材的种类也是一个重要因素。
实施例6
本发明旨在考查作为壁材的不同胶质在本发明条件下的适用性。试验的分组及原料组成如表6。
表6
名称 配方15 配方16 配方17 配方18 配方19 配方20 配方21
共轭亚油酸甘油酯 68％ 68％ 68％ 68％ 68％ 68％ 68％
阿拉伯胶 13％ —— —— —— —— —— ——
黄原胶 —— 13％ —— —— —— —— ——
明胶 —— —— 13％ —— —— —— ——
魔芋胶 —— —— —— 13％ —— —— ——
卡拉胶 —— —— —— —— 13％ —— ——
琼脂 —— —— —— —— —— 13％ ——
瓜尔胶 —— —— —— —— —— —— 13％
麦芽糊精 18.8％ 18.8％ 18.8％ 18.8％ 18.8％ 18.8％ 18.8％
抗坏血酸钠 0.1％ 0.1％ 0.1％ 0.1％ 0.1％ 0.1％ 0.1％
磷脂 0.1％ 0.1％ 0.1％ 0.1％ 0.1％ 0.1％ 0.1％
将上述7个配方按照以下工艺流程分别制备成共轭亚油酸甘油酯微囊粉：将阿拉伯胶、黄原胶、明胶、魔芋胶、卡拉胶、瓜尔胶、麦芽糊精等水溶性物质加入到水中，45℃下搅拌至完全溶解，制成水相，再向水相中加入抗坏血酸钠搅拌至完全溶解，降温至18℃备用。在30℃下将磷脂加入到共轭亚油酸甘油酯中，搅拌至完全溶解，降温至18℃，制成油相备用。将油相倒入到水相中，在18℃下进行乳化1.5h，高压均质2次，均质压力80MPa。采用实施例1中喷雾干燥条件进行喷雾干燥，得到不同配方的共轭亚油酸甘油酯微囊粉。并对其进行包埋率、冲调性的考察。
实验结果如表7：
表7
序号 包埋率 冲调性 备注
配方15 98.7％ 乳液均一  
配方16 99.1％ 乳液均一  
配方17 98.4％ 乳液均一  
配方18 — — 无法成粉
配方19 34.9％ 乳液分层，表层有油花及团块，底部有沉淀  
配方20 — — 无法成粉
配方21 47.6％ 乳液分层，表层有油花及团块，底部有沉淀  
该实验对不同胶质包埋共轭亚油酸甘油酯进行考察，结果显示，并不是所有胶质都适用于共轭亚油酸甘油酯的包埋，只有阿拉伯胶、黄原胶、明胶这三类胶质可以包埋共轭亚油酸甘油酯，且具有很高的包埋率。
实施例7
选用实施例5中的配方6和配方8，在实施例4中的不同温度的实验条件下，使用实施例1中的喷雾干燥条件，得到多组产品，并对产品的稳定性进行考察，结果如表8：
表8
Figure PCTCN2018111993-appb-000005
从实验结果可以看出，优选壁材的两组配方，使用不同温度的工艺参数制备出的产品稳定性并不相同。同一配方，当乳化温度在20±3℃时，产品稳定性最好，温度低于上述温度或高于上述温度，产品的稳定性均会有不同程度的变差，而且温度越高， 产品稳定性越差。
实施例8
对实施例1-3中制备的CLA TG CWD-1、CLA TG CWD-2和CLA TG CWD-3分别进行包埋率、冲调性、高温实验考察。结果如表9所示。
表9
Figure PCTCN2018111993-appb-000006
从上述结果可以看出，共轭亚油酸甘油酯微囊粉CLA TG CWD-1、CLA TG CWD-2和CLA TG CWD-3均具有较高的包埋性、较好的冲调性和出色的耐高温稳定性。
实施例9
对实施例1-3中制备的CLA TG CWD-1、CLA TG CWD-2和CLA TG CWD-3分别进行不同pH下的冲调性考察，结果如表10。
表10
名称 pH1-3 pH 4-6 pH 7 pH 8-10 pH 11-14
CLA TG CWD-1 乳液均一 乳液均一 乳液均一 乳液均一 乳液均一
CLA TG CWD-2 乳液均一 乳液均一 乳液均一 乳液均一 乳液均一
CLA TG CWD-3 乳液均一 乳液均一 乳液均一 乳液均一 乳液均一
从上述结果可以看出，共轭亚油酸甘油酯微囊粉CLA TG CWD-1、CLA TG CWD-2和CLA TG CWD-3具有优异的耐酸碱性，在不同pH范围内均可正常冲调。
实施例10
采用超临界CO 2方法萃取共轭亚油酸甘油酯，打开制冷装置将CO 2降温至0℃时 将玉米油或红花油倒入精馏塔底部，设定温度梯度10-15℃，压力10-20MPa。通CO 2每10min收集萃取物，得到粗制共轭亚油酸甘油酯甘油酯。将上述制得的粗制共轭亚油酸甘油酯用160-200目粒度的活性炭进行加热搅拌吸附处理。在30-45℃下，活性炭与粗制共轭亚油酸甘油酯按照质量比1:80～120的比例进行混合，然后搅拌0.5～5h进行吸附，使用280目滤布进行过滤。再对过滤后的油脂进行10-25℃下，4000～6000rpm离心15～30min处理，取上层透明液体，即为共轭亚油酸甘油酯(处理)。同时我们将只使用超临界CO 2方法萃取出来的共轭亚油酸甘油酯定义为共轭亚油酸甘油酯(未处理)。
将处理后的共轭亚油酸甘油酯及未处理的共轭亚油酸甘油酯，分别采用实施例4中的配方1，在实验1-9的不同乳化温度条件下进行微囊化包埋，得到产品1(处理)和产品2(未处理)。对比结果如表11：
表11
Figure PCTCN2018111993-appb-000007
从结果来看，经过处理的共轭亚油酸甘油酯更适合低温微囊化包埋，而且产品的稳定性也更优异。

Claims (9)

  1. 一种共轭亚油酸甘油酯微囊粉的制备方法，包括下述步骤：：
    (1)准备原料物，所述原料物按照质量份含有下述组分：
    Figure PCTCN2018111993-appb-100001
    (2)40-60℃下将淀粉或胶质、小分子填充物溶解于水，然后体系降温至0-30℃；
    (3)将水相抗氧化剂加入到(2)的体系中，0-30℃搅拌至完全溶解，得水相；
    (4)将油相抗氧化剂加入共轭亚油酸甘油酯中，10-25℃搅拌至完全溶解，得油相；
    (5)将油相加入到水相中，控制体系温度0-30℃条件下，剪切乳化0.5-2h，然后40-120MPa高压均质1-3次，得乳液；
    (6)将步骤(5)所制备的乳液进行喷雾干燥：进风温度90-230℃，出风温度50-110℃。
  2. 根据权利要求1所述的方法，其特征在于，步骤(1)中：
    所述的淀粉包括原淀粉或变性淀粉，其中，变性淀粉选自酸变性淀粉、氧化淀粉、辛烯基琥珀酸淀粉酯、辛烯基琥珀酸淀粉钠、醋酸酯淀粉、磷酸酯淀粉、交联淀粉、羟丙基淀粉、预糊化淀粉中的一种或几种的混合物；
    所述的胶质选自黄原胶、明胶、阿拉伯胶中的一种或几种的混合物。
  3. 根据权利要求1所述的方法，其特征在于，步骤(1)中所述的小分子填充物选自葡萄糖浆、麦芽糊精、低聚麦芽糖、低聚果糖、抗性糊精、固体玉米糖浆、环糊精等。
  4. 根据权利要求1所述的方法，其特征在于，步骤(1)中所述的抗氧化剂包括水相抗氧化剂和油相抗氧化剂，其中，水相抗氧化剂选自抗坏血酸钠、抗坏血酸、柠檬酸、柠檬酸钠和抗坏血酸棕榈酸酯；油相抗氧化剂选自d-α生育酚、dl-α生育酚、混合生育酚、迷迭香提取物、磷脂、丁基羟基茴香醚、抗氧剂264、特丁基对苯二酚中的一种或几种的混合物。
  5. 根据权利要求1所述的方法，其特征在于，包括如下步骤：
    (1)准备原料物：
    (2)50-60℃下将淀粉或胶质、小分子填充物溶解于水，然后体系降温至0-20℃；
    (3)将水相抗氧化剂加入到(2)的体系中，0-20℃搅拌至完全溶解，得水相；
    (4)将油相抗氧化剂加入共轭亚油酸甘油酯中，10-20℃搅拌至完全溶解，得油相；
    (5)将油相加入到水相中，控制体系温度0-20℃条件下，剪切乳化0.5-1.5h，然后45-90MPa高压均质1-3次，得乳液；
    (6)将步骤(5)所制备的乳液进行喷雾干燥：进风温度110-180℃，出风温度70-100℃。
  6. 根据权利要求1所述的方法，其特征在于，还包括向步骤(5)所制备的微囊粉中加入抗结剂的步骤，所述的抗结剂选自二氧化硅、硅酸钙、磷酸三钙、磷酸二氢钠中的一种或几种的混合物。
  7. 根据权利要求6所述的方法，其特征在于，所述抗结剂的用量不超过微囊粉质量的2％。
  8. 根据权利要求1所述的方法，其特征在于，所述的原料物中，共轭亚油酸甘油酯经过预处理，预处理的方法为：操作温度30-45℃条件下，将160-200目活性炭与粗制共轭亚油酸甘油酯按照质量比1:80～120的混合，搅拌0.5～5h进行吸附，然后使用280目滤布进行过滤；滤后油脂进于10-25℃下，4000～6000rpm离心15～30min处理，取上层透明液体。
  9. 权利要求1所述的方法制备的共轭亚油酸甘油酯微囊粉。
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