以阿拉伯胶、大豆分离蛋白为壁材,采用喷雾干燥法对芝麻油进行包埋.以微胶囊包埋率为评价指标,通过正交试验优化影响包埋率的主要因素:阿拉伯胶与大豆分离蛋白的比例、芯材占固形物的含量和固形物质量分数.结果表明,最佳工艺参数为阿拉伯胶和大豆分离蛋白比例1∶1,芯材占固形物含量的25％,固形物质量分数23％.微胶囊产品外形成球状,体积平均粒径为41.19 μm,热重分析表明,微胶囊的形成提高了芝麻油的热稳定性.%The present work discussed the manufacture of microencap-sulation of Sesame oil by spray drying using Soy protein isolate and Arabic gum as the appropriate wall material The effect of the ratio between Arabic gum between Soy protein isolate, core material content of total solids and mass fraction of solids were discussed by analyzing microcapsule efficiency as the index. The results showed that the optimum conditions were as fellows: the ratio of Soy protein isolate and Arabic gum 1 : 1, the core material content of total solids 25%, the mass fraction of solids 23%. The microcapsules were spherical, the volume average particle diameter of 41.19 μm. Thermal gravimetric analysis showed that the formation of microcapsules improve the thermal stability of sesame oil.
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