Study On The Preparation Of Vitamin A Microcapsules And Its Characteristic

Nowadays, vitamin A was used widely as food additive, however, because of its fragile to the illumination and oxygen (etc.), and then degraded, restricted its usage. This paper used microencapsulation technology to prepare vitamin A microcapsules, in order to improve the stability of vitamin A, made it convenient to storeand use.Investigated the technology of complex coacervation method to prepare vitamin A microcapsules, used single factor and orthogonal experiment to fix on the optimum processing technology parameters: wall material formula was 1:1, the dosage of enzyme was 20ml,pH4.4, emulsification time was 20 min, ratio between core and wall material was 5:1,the reaction temperature was 45℃.Studied the release properties of vitamin A microcapsules, results showed: microcapsules released slowly in pH1.2 solution, quickly pH6.8 solution; solidified for 10h could get great products;the size of microcapsules had influences on releasing properties, but not remarkably.Researched the relative humidity, oxygen and ultraviolet radiation (etc.) on the stability of vitamin A microcapsules, results show: in low RH(30.49%,66%),microcapsules stored stably, in 95% RH condition, miroencapsulation can't protect core material; microcapsules was stable in oxygen and ultraviolet radiation illumination condition; in room temperature and open wide circumstance, it was stable.On the optimum processing technology condition, the parameters of microcapsules were, the moisture was 2.43%; the density was 0.57g /cm3; the solubility was 89.7%, the caesura angle was 37°; the payload was 66.79%, the size distribution was 10～40μm,had great proportion between 24-32μm.