A Study On The Microencapsulation Technology Of Garlic Extract Oil

Garlic is not only a kind of old-line flavoring but also at traditional Chinese medicine.Besides the active substances such as Allicin and sulfur compounds,it has abundantly traceelements,especially calcium(Ca), magnesium(Mg),iron(Fe),zinc(Zn),manganese(Mn),phosphorus(P),seleni um(Se)are very high,which 5 make it have function to prevent cancer.Garlic is regarded as an economic vegetable,which is nutritious,flavoring and functional.The various factors that had effects on the microencapsulation of garlic oil including selection of wall materials,formulation of compound wall materials,proportion of core-material and wall-material,inlet concentration of emulsion,homogenizing pressure,and temperature of entering wind and out wind,weresystematically studied by means of spray drying technique.The formulation of the microencapsulated products and the technology conditions were optimized by orthogonal experiments. The outer and inner structures of the microcapsules were observed by Scanning Electron Microscopy(SEM).The storage stability of the products was measured by peroxide value(POV),and the physical-chemical properties of the microencapsulated products were also evaluated. The paper mainly completed tasks as below and corresponding conclusions were got:1.The wall materials were selected according to the results of encapsulation and economy,and the suitable materials for wall were determined.We discussed the common use wall materials in food industry, and the optimum wall was selected as follow:soy protein isolate(SPI)and maltodextrane(MD)as the main materials.2.The ratio and dosage of the emulsifiers and the condition of the demulsifying techniquem were obtained.On basis of the single factor test,the optimum wall material composition was obtained by orthogene sistest in the preparation of garlic oil microcapsules by spray-drying. The result was as follow the ratio of SPI to MD is 1:1.5,the ratio of core to wail is 1:1.5,the content of emulsifier is 0.25%,the concentration Of emulsion is 25%.3.The optimums prayd ehydration technological parameters were confirmed.The result of the orthogenesis test indicates that the optimum parameters about microencapsulated garlic oil techniques were as follows:,homogenizing pressure was 35MPa,temperatures of inlet wind and outlet wind were 180℃and 80℃,respectively.The microencapsulating efficiency of garlic oil is about 85%on the condition above.4.The characters of microcapsuled garlic oil prepared by spray drying technic was evalued.The preparation of garlic oil showed yellow in colour,and the content of moisture and solubility were about 3.6% and 93.4%,respectively.It provided with certain dispersion and admixture.