微囊化保健食品破壁技术的优化及水溶性维生素含量的测定

摘要

Objective To optimize the wall-broken techniques of micro-encapsulation healthy foods and determine the content of water-soluble vitamins.MethodsFour kinds of wall-broken techniques including ultrasound, homogenisation, enzymatic and microwave were optimized by orthogonal experiment, and 5 kinds of water-soluble vitamins such as B1, B2, B6, B9, VC were detected by ultra performance liquid chromatography (UPLC). ResultsThe optimum conditions of 4 wall-broken methods were as follow: ultrasound technology: the power of 90 W, temperature of 65℃, time of 20 min; homogenisation: speed of 550 r/min, temperature of 60℃, time of 30 min; enzymatic method: enzyme amount (papain:amylase:acid lipase = 100:200:200 U/each sample), temperature of 45℃, pH 6.80, time of 6 h; microwave technology: 2 heating stages of room temperature~50℃, 50℃~80℃. The statistical analysis showed the vitamin content of each technique was non-significant..Conclusion All of 4 kinds of wall-broken methods can be used to detect the water-soluble vitamins in micro-encapsulation healthy foods.%目的：优化微囊化保健食品的破壁技术并测定水溶性维生素含量。方法采用正交设计分别优化超声波破壁法、匀浆搅拌破壁法、酶解破壁法和微波破壁法4种破壁技术的提取工艺,破壁后用超高效液相色谱测定维生素B1、B2、B6、B9、VC 5种水溶性维生素的含量。结果4种破壁技术的最佳条件分别为：超声破壁法,功率90 W、温度65℃和时间20 min；匀浆搅拌破壁法,转速550 r/min、温度60℃和时间30 min；酶解破壁法,加酶量(木瓜蛋白酶：淀粉酶：酸性脂肪酶=100：200：200 U/g样品)、温度45℃, pH 6.80和时间6 h；微波破壁法,两个阶段程序升温分别为室温~50℃,50℃~80℃。4种破壁法处理后的水溶性维生素含量差异不显著。结论4种破壁技术都可用于微囊化保健食品的水溶性维生素含量的测定。