王倩文，张 珍^*，郝旭东，费莹莹，陈雪琴，付煜峰，陈嘉琪，丁 凯

（甘肃农业大学食品科学与工程学院，甘肃兰州 730070）

摘要：运用了反向凝胶法，以海藻酸盐为壁材，孜然精油为芯材制备孜然精油微胶囊，研究反向凝胶法制备孜然精油微胶囊对孜然精油的包埋效果以及孜然精油微胶囊释放效果。结果表明：运用反向凝胶法制备的孜然精油微胶囊包埋率达到了85.09%；微胶囊具有相对圆整的外貌特征，约76%的孜然精油微胶囊粒径分布在500～800 μm之间，呈正态分布；通过控制吐温80添加，可以有效控制孜然精油微胶囊的膜厚度，从而间接控制微胶囊的缓慢释放。

关键词：孜然精油；反向凝胶法 ；海藻酸钠；微胶囊缓释；响应面

中图分类号：TQ654.2   文献标识码：A   文章编号：1674-506X（2021）05-0028-0008

Preparation and Release of Cumin Essential Oil Microcapsules by Inverse Gelation Method

WANG Qian-wen, ZHANG Zhen^*, HAO Xu-dong, FEI Ying-ying, CHEN Xue-qin, FU Yu-feng, CHEN Jia-qi, DING Kai

（College of Food Science and Engineering, Gansu Agricultural University, Lanzhou Gansu 730070, China）

Abstract：The cumin essential oil microcapsule was prepared by reverse gel method, with alginate as wall material and cumin essential oil as core material. The embedding effect of cumin essential oil microcapsule prepared by reverse gel method on cumin essential oil and the release effect of cumin essential oil microcapsule were studied. The results showed that the encapsulation rate of cumin essential oil prepared by reverse gel method reached 85.09%. About 76% of the cumin essential oil microcapsules were in the range of 500～800 μm, presenting a normal distribution. By controlling the addition of Tween 80, the film thickness of cumin essential oil microcapsules can be effectively controlled, so as to indirectly control the slow release of microcapsules.

Keywords：cumin essential oil; reverse gel method; odium alginate; microcapsule sustained release; the response surface

doi：10.3969/j.issn.1674-506X.2021.05-005

收稿日期：2021-03-23

基金项目：甘肃退耕还林特色经济林果实品质评价（045-036101）；甘肃省高等学校创新能力提升项目（2019B-077）

作者简介：王倩文（1993-），女，硕士。研究方向：活性成分研究。

*通信作者

引文格式：王倩文,张珍,郝旭东,等.反向凝胶法制备孜然精油微胶囊的工艺优化及其释放[J].食品与发酵科技,2021,57(5):28-35.