微膠囊化(microencapsulation)是一種包埋液體或固體之核蕊素材進行包覆、造粒成小粒之技術，海藻酸鈉(sodiumalginate)與鈣鹽形成之不溶性交鏈鍵結(egg-box)、凝膠作用是重要製備材料及關鍵技術之一。本研究針對脂溶性核蕊素材進行研究，探討海藻酸鈉(2.5%)與不同濃度的澱粉糊化液(0.5、1.25、2.5%)在乳化及未乳化狀態下之微膠囊成型性及評估粒子之各項品質，並模擬人體腸胃系統評估指標物釋放量。試驗結果如下：在澱粉濃度為0.5%時，海藻酸與鈣結合之蛋盒立體“egg-box”構造完整、緻密，外觀上為圓球粒，其粒徑、膨潤力及含水率均較控制組小，分別為1.70±0.14mm、11.92±6.92%、90.30±0.56%，硬度值為882.00±3.39至1007.50±42.62g;透過示差熱掃描分析，隨著澱粉濃度越高，其熱性質起始溫度（To)、尖峰溫度(Tp)、及熱焓值(AH)均呈現較高值，分別為95.96±2.50t、112.07±2.50t、1626.83±62.33J/g，顯示澱粉的添加促進凝膠球粒鍵結的形成；在人體模擬腸胃試驗中，澱粉濃度為0.5%之乳化凝膠球粒其指標物（紅色色素六號）的釋放量可達43.94%，未乳化之處理組釋放量為42.42%，均較控制組之指標物釋放量31.83%高。

Microencapsulation is a kind of embedded liquid or solid core material for coating, granulation into small particles. Sodium alginate and calcium salt formed insoluble cross-linked bond (egg-box model). In this study, the hydrogel beads were prepared with sodium alginate (2.5%) and different concentrations of gelatinized starch solution (0.5, 1.25, 2.5%) in emulsified and emulsified state. Furthermore, the quality of the particles, and simulative human gastrointestinal system were conducted in this study. The results show that, when the starch concentration was 0.5%, the egg-box of alginic acid combined with calcium was intact, compact and rounded. Under this circumstance, its particle size, swelling force and water content were controlled, and the hardness was 882.00 ± 3.39 to 1007.50 ± 42.62 g. Through the differential scanning calorimetry, the higher the starch concentration was, the higher the thermal properties were The temperature (To), the peak temperature (Tp) and the thermal enthalpy (ΔH) were all higher, 95.96 ± 2.50oC, 112.07 ± 2.50oC and 1626.83 ± 62.33 J/g, respectively. The release rate of Red pigment No. 6 was up to 43.94%. The cumulative release amount of the treated group was significantly higher than that of the untreated group. The release amount of the group of 0.5% starch concentration and untreated group were 42.42% and 31.83% respectively.