卢 琪，曹少谦，吕思伊，周 荧，高 丽，潘思轶*

(华中农业大学食品科学技术学院，湖北 武汉 430070)

绿原酸酵母细胞微胶囊工艺研究

卢 琪，曹少谦，吕思伊，周 荧，高 丽，潘思轶*

(华中农业大学食品科学技术学院，湖北 武汉 430070)

采用酿酒酵母的细胞壁包埋水溶性的绿原酸，通过正交试验考察包埋温度、包埋时间、芯材比和加水量因素对绿原酸微胶囊包埋率的影响。结果表明，在包埋温度40℃、包埋时间6h、芯材比3:1(g/g)，以6mL蒸馏水为包埋介质的组合条件下，包埋率最大为18.9%。微胶囊红外光谱分析发现绿原酸的特征官能团的振动消失；荧光显微镜观察显示微胶囊呈球形，微胶囊内的绿原酸自发明亮的荧光；高效液相色谱定性分析显示，绿原酸包埋前后保留时间及紫外扫描图谱相一致。研究结果表明绿原酸成功的包埋到酵母细胞壁内，且在包埋过程中没有发生任何化学变化。

绿原酸；细胞壁；微胶囊；正交试验；高效液相色谱

Abstract ：Brewer's yeast (Saccharomyces cerevisiae) cells subjected to a 24 h plasmolysis treatment were used to encapsulate chlorogenic acid, a water-soluble antioxidant. The optimal encapsulation for 6 h at 40 ℃ and 3:1 core material/wall material ratio(g/g) in 6 mL of distilled water as encapsulation medium determined using orthogonal array design resulted in a maximum encapsulation efficiency of 18.9%. Infrared spectral analysis indicated the disappearance of characteristic function groups of chlorogenic acid. Fluorescence microscopic studies revealed that the microcapsules were spherical in shape and that the spontaneous fluorescence of chlorogenic acid was observed on the inner side of yeast cell wall. The similar retention time and UV-Vis profiles between unmicroencapsulated and microencapsulated chlorogenic acid were found through HPLC analysis. All these results suggested that chlorogenic acid was successfully encapsulated and no significant chemical changes occurred during the encapsulation process.

Key words：chlorogenic acid；microencapsulation；cell wall；orthogonal array design；HPLC

当今，人们越来越注重通过功能性食品来预防、治疗疾病[1]。绿原酸作为天然存在的酚类化合物，具有抗氧化功能，医学上证实其具有利胆、降压、抗菌、消炎及升高白细胞等药理作用[2-4]。但在许多情况下，酚类物质通常具有令人反感的味道和不稳定的性质。因此，如何利用食品工艺学方法处理绿原酸，既能充分发挥其疗效，又能祛除异味、提高稳定性，已成为一项具有探索性的研究课题[5-6]。

微胶囊技术已广泛应用于医药、食品、化妆品等行业。然而，这些技术主要应用在包埋挥发性油和香料等酯溶性物质中。……