响应面法优化光皮木瓜粉制备工艺  

Optimization of the Ball-Milling Technology for Preparation of Chaenomeles sinensis Powder by Response Surface Methodology

作　　者：纪桢 第五昺昺 俎花花 赵振志 孙安霞 JI Zhen;DIWU Bingbing;ZU Huahua;ZHAO Zhenzhi;SUN Anxia(College of Chemistry and Chemical Engineering,Ankang University,Ankang 725000;Qinba Research and Development Center of Traditional Chinese Medicine Resources,Ankang 725000)

机构地区：[1]安康学院化学化工学院,安康725000 [2]秦巴中药资源研发中心,安康725000

出　　处：《食品工业》2021年第5期106-110,共5页The Food Industry

基　　金：安康学院科技扶贫专项(2019AYFP02);陕西省教育厅科学研究计划项目(19JS003);安康学院大学生创新创业训练计划(S201911397026,S201911397053)。

摘　　要：以白河县光皮木瓜为研究对象,研究球磨法制备光皮木瓜粉制备工艺。通过单因素试验和Box-Behnken中心组合设计法设计响应面试验,考察不同因素对制备粉体粒径大小的影响。试验发现,漂烫破壁法有利于在60℃条件下快速烘干,且能有效避免酶促褐变和非酶褐变。在球料比6∶1、球磨时间47 min、大小球比1∶8、转速750r/min条件下,制备的光皮木瓜粉粒径最小,其D_(50)值为(29.22±1.01)μm。通过SEM观测,粉体颗粒断面光滑平整,大小均一。该试验为规模化生产光皮木瓜粉提供了一定的参考依据。The preparation technology of Chaenomeles sinensis(Thouin)Koehne(CK)powder by the ball-milling method was studied.The preparation process was optimized by single factor tests and Box-Behnken central composite design,which were used to design response surface methodology to investigate the effects of different factors on the particle size of the powders.The results showed that blanching and breaking wall method was beneficial to drying CK powder at 60℃and could effectively avoid enzymatic browning and non-enzymatic browning.When the ratio of ball to material was 6∶1,the milling time was 47 min,the ratio of big and small balls was 1∶8,and the rotating speed was 750 r/min,the particle size of the prepared CK powder was the smallest with D_(50) value of(29.22±1.01)μm.The appearance of CK powder was showed as smooth and uniform by SEM.The experiment provided some reference basis for the large-scale production of CK powder.

关 键 词：光皮木瓜 球磨法 响应面法 粒径 工艺优化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]