目的对橄榄油进行微囊化,并对其质量进行评价。方法采用复凝聚法进行微囊化;索氏提取法进行含油量测定;浆法进行溶出度测定;光、热、湿条件下进行稳定性考查。结果所制橄榄油微囊含油量达35%以上;在模拟胃液(0.1 mol·L^-1盐酸,不含酶)中45 min溶出度为(89.7±1.4)%(n=14);通过光、热、湿稳定性考察表明,橄榄油微囊与液体橄榄油相比,稳定性提高。结论制得了囊形圆整,流动性良好,塑性强,粒径分布均匀,含油量高,溶出度达到中国药典要求,稳定性良好的橄榄油微囊。

OBJECTIVE To prepare olive oil microcapsules and evaluate its quality.METHODS Complex coacervation was used in the microencapsulation.The oil content was measured by sequence circumfluence extraction.Stirring method was used to measure the dissolution rate.Stability was checked under light,heat,wet condition.RESULTS The oil content of the micro-capsulated olive oil reached above 35%.The dissolution rate in imitated gastric juice(0.1 mol·L^-1 hydrochloric acid,no enzyme) was(89.7±1.4)%(n=14) in 45 min.It was proved the light,heat and wet stability of micro-capsulated olive oil was higher than that of liquid olive oil.CONCLUSION Micro-capsulated olive oil is prepared with even ball-shape,good liquidity,strong plasticity,high oil content.The dissolution rate reaches the standard of Chinese pharmacopoeia,the stability is good.