中心组合设计优化费菜果冻制备工艺  

Research on the Optimization of Jelly of Sedum aizoon L.using Central Composite Design

作　　者：谭小蓉[1] 冉春霞[1] 李洁玉[1] 谭小燕[1] 姜登军 

机构地区：[1]重庆三峡医药高等专科学校,重庆404120 [2]重庆市万州区药检所,重庆404120

出　　处：《亚太传统医药》2017年第12期29-32,共4页Asia-Pacific Traditional Medicine

基　　金：重庆市万州区科技计划项目(201401008)

摘　　要：目的:采用中心组合设计优化费菜果冻的制备工艺。方法:以费菜汁、白砂糖为主要原料,在单因素试验的基础上,采用中心组合实验设计结合模糊评判法,对配方工艺参数进行优化,建立琼脂、卡拉胶、料液比、白砂糖、柠檬酸之间的数学模型。结果:通过分析得出最佳配方:白砂糖8g,费菜汁0.1L,水0.1L,柠檬酸0.14g,琼脂0.5g,卡拉胶3g。结论:该配方费菜果冻综合评分较高,各项指标均符合GB19883-2005质量标准。Objective：To Provide the basis for the technical research on the process of jelly of Sedum aizoon L. Methods：We use Sedum aizoon L. and sugar as the main raw material,on the basis of single factor test by a central composite experimental design in combination with fuzzy evaluation method, and the optimization of formulation parameters of process, build the mathematical model about agar,carrageenan, solid to liquid ratio, sugar, citric acid. Results：We obtain the optimum formula： 8g sugar, 0. 1L Sedum aizoon L. ＇ s juice, 0.1L water,0.14g citric acid, 0.5g agar, 3g carrageenan through the typical analysis. Conclusion ： The compre- hensive score of jelly of Sedum aizoon L. is high,and the indexes are in line with the quality standard GB19883-2005.

关 键 词：费菜 果冻 中心组合设计 模糊评判法 

分 类 号：R283[医药卫生—中药学]