响应面法优化明胶微球的合成工艺  

Optimization of technology for preparation of gelatin microspheres using response surface methodology

作　　者：苏秀霞[1] 赵艳[1] 李仲谨[1] 余丽丽[1] 

机构地区：[1]陕西科技大学教育部轻化工助剂化学与技术重点实验室,西安710021

出　　处：《食品科技》2010年第11期244-248,共5页Food Science and Technology

摘　　要：为了优化乳化固化法合成明胶微球的工艺,采用响应曲面法分析了pH、交联剂质量分数及W/O体积比对于明胶微球品质(产率、溶胀度、平均粒径)的影响,并建立了相应的预测模型。方差分析的结果表明:pH、交联剂质量分数及W/O体积比对于微球产率、溶胀度和平均粒径这3项指标都有着极为显著的影响。优化所得的较优工艺参数为:pH5,交联剂质量分数为0.7,W/O体积比为3.7。对应的微球产率、溶胀度及平均粒径的预测值分别为:50.59%、370.29%和15.79μm。经试验证明:应用响应曲面法所得到的微球合成工艺参数是可行的。The objective of the study was to deriveoptimum conditions for preparation of gelatin microspheres technology response surface methodology was employed to analyze the effects of value of pH,amounts of crosslinking agent and volume ratio of W/O on the rate of yield,swelling ratio and average partical size of gelatin micrispheres.The prediction models were also established.The analysis of variance revealed that value of pH,amounts of crosslinking agent and volume ratio of W/O significantly affected response variables.Optimum conditions obtained were 5of value of pH 0.7 of amounts of crosslinking agen and 3.7 of volume ratio of W/O.Values predicted by the models for the rate of yield,swelling ratio and average partical size of gelatin micrispheres under optimized conditions were 50.59%,370.29% and 15.79 μm respectively.These values were experimentally verified,and good agreement between experimental and predicted values was obtained.

关 键 词：明胶微球 合成 响应面法 优化 

分 类 号：TS202.3[轻工技术与工程—食品科学]