张嘉莉，郑洁洵，阮 方，黄国龙，邓蔼杏，王 硕*

（广州工商学院，广州510850）

摘要：利用微胶囊包埋技术，以蓝莓花青素作为芯材，酪蛋白和海藻酸钠作为复合壁材，制备花青素微胶囊，对其进行抗氧化性评价及体外消化特性研究，并进行花青素复合饮料的研制。该研究通过模拟体外胃肠消化环境，以总抗氧化能力为评价指标，对花青素微胶囊消化特性进行评价。结果表明，花青素微胶囊在胃消化阶段表现出较好的稳定性，在肠消化阶段可发挥生物活性。通过单因素和正交试验，以感官评分为评价指标，确定了花青素复合饮料的最优配方为：在600 mL体系中，胡萝卜汁添加量120 mL、豆浆添加量20 mL、花青素微胶囊溶液添加量150mL、复合甜味剂25g，在此条件下感官评分为78.00分。

关键词：花青素微胶囊；抗氧化性；体外消化；饮料；加工工艺

中图分类号：TS275.4 文献标识码：A 文章编号：1674-506X（2024）06-0109-0006

Study on the in Vitro Digestion Characteristics of Anthocyanin Microcapsules and Development of Their Beverages

ZHANG Jiali，ZHENG Jiexun，RUAN Fang，HUANG Guolong，DENG Aixing，WANG Shuo*

（Guangzhou College of Technology and Business，Guangzhou 510850，China）

Abstract：Using microcapsule embedding technology, anthocyanin microcapsules were prepared by using blueberry anthocyanin as the core material and casein and sodium alginate as the composite wall material, their antioxidant evaluation and in vitro digestive characterization study were carried out as well as the beverage development. In this study, the digestive properties of anthocyanin microcapsules were evaluated by simulating the in vitro gastrointestinal digestive environment with the total antioxidant capacity as the evaluation index. The results showed that anthocyanin microcapsules embodied a better stability in the gastric digestive stage, and exerted biological activity in the intestinal digestive stage. The optimum anthocyanin composite beverage formulation was determined by single factor and orthogonal tests with sensory score as the main evaluation index: 120 mL of carrot juice, 20 mL of soy milk, 150 mL of anthocyanin microcapsule solution and 25 g of composite sweetener in 600mL system. The sensory score under this condition was 78.00.

Keywords：anthocyanin microcapsules；antioxidant properties；in vitro digestion；beverage；processing

doi：10.3969/j.issn.1674-506X.2024.06-016