Abstract: In order to prepare hemp seed oil microcapsules with high embedding rate and good stability and expand its application scope in field of food, using hemp seed oil as core material, mono-and di-fatty acid glyceride as emulsifier, sodium caseinate as wall material, solid corn syrup as filler agent, sodium citrate as buffer salt, Sodium ascorbyl palmitate as antioxidant, and hemp seed oil microcapsules with 60% oil-loading rate were prepared by spray drying method. Taking microcapsule embedding rate as response value, on the basis of single factor experiment, dry matter concentration, inlet air temperature and outlet air temperature were used as experimental factors, and Box-Behnken response surface analysis method was used for optimization. Then the surface morphology of hemp seed oil microcapsules was observed by scanning electron microscopy to determine the embedding effect. The oxidation stability of hemp seed oil microcapsules was tested by oil oxidation analyzer. The optimum embedding conditions were determined as follows: dry matter concentration 42%, air inlet temperature 168 ℃, air outlet temperature 74 ℃. Under these conditions, the embedding rate of hemp seed oil microcapsules could reach 92.15%. Scanning electron microscopy showed that the surface of hemp seed oil microcapsules was smooth and crack-free, indicating that the embedding effect of hemp seed oil microcapsules was ideal. The oxidation induction period of the test group (hemp seed oil microcapsule) was longer than that of the control group (hemp seed oil) measured by the oil oxidation analyzer, which could reach more than 30 h, indicating that the stability of the oil can be improved to a greater extent by microencapsulating the hemp seed oil. The research results provided theoretical support for the development and application of hemp seed oil in food industry.

Key words: hemp seed oil, microcapsule, response surface, spray drying, embedding effect

摘要： 为了制备包埋率高、稳定性好的火麻仁油微胶囊，拓展其在食品领域的应用范围，以火麻仁油为芯材、单双脂肪酸甘油酯为乳化剂、酪蛋白酸钠为壁材、固体玉米糖浆为填充剂、柠檬酸钠为缓冲盐、抗坏血酸棕榈酸钠为抗氧化剂，通过喷雾干燥法制备60%载油率的火麻仁油微胶囊，以微胶囊包埋率为响应值，在单因素实验的基础上，以干物浓度、进风温度、出风温度为实验因素，采用Box-Behnken响应面分析法进行优化。随后通过扫描电镜观察火麻仁油微胶囊表面形态结构，以确定包埋效果。并利用油脂氧化分析仪检测火麻仁油微胶囊的氧化稳定性。研究确定微胶囊的最佳工艺条件为：干物浓度42%、进风温度168 ℃、出风温度74 ℃，在此条件下制备得到的火麻仁油微胶囊包埋率可达92.15%。通过扫描电镜观察到火麻仁油微胶囊表面圆滑无裂痕，表明火麻仁油微胶囊包埋效果比较理想。经油脂氧化分析仪测定，与对照组（火麻仁油）相比，试验组（火麻仁油微胶囊）的氧化诱导期时间较长，能够达到30 h以上，说明通过对火麻仁油进行微胶囊包埋可以较大程度地提高油脂的稳定性。研究结果为火麻仁油在食品工业领域的开发和应用提供了理论支持。

关键词: 火麻仁油, 微胶囊, 响应面分析, 喷雾干燥, 包埋效果