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目的:探讨桃仁的超微粉碎工艺。方法:采用正交设计对超微粉碎工艺进行优选,以辅料与药物的比例、粉碎时间和粉碎温度为影响因素,以超微粉得率、粉末流动性(休止角)、平均粒径D50及苦杏仁苷含量为考察指标,优选其最佳超微粉碎工艺。结果:糊精用量对粉末流动性及平均粒径D50的影响差异有统计学意义(P<0.05),粉碎时间对粉末流动性、平均粒径D50及苦杏仁苷含量的影响差异有统计学意义(P<0.05),粉碎温度对各指标的影响差异均无统计学意义(P>0.05),最佳工艺为糊精加入比例1∶1(糊精:桃仁),粉碎温度-10℃,粉碎时间45 min。结论:选用低温振动粉碎并加入粉碎助剂糊精能得到性状较好的桃仁超微粉末。
Objective: To explore the ultra-fine grinding technology of peach kernel. Methods: The orthogonal design was used to optimize the process of ultrafine grinding. The ratio of auxiliary material to drug, the time of grinding and the temperature of grinding were taken as the influencing factors. The yield of superfine powder, powder fluidity (angle of repose), average particle size D50 and bitterness The content of almond glycosides is the index of investigation, preferably the best ultrafine grinding process. Results: The effect of dextrin dosage on powder fluidity and average particle diameter D50 was statistically significant (P <0.05). The effect of crushing time on powder fluidity, mean particle size D50 and amygdalin content was statistically significant (P <0.05). There was no significant difference in the influence of grinding temperature on each index (P> 0.05). The optimum process was dextrin addition ratio of 1: 1 (dextrin: peach kernel), crushing temperature -10 ℃, Time 45 min. Conclusion: The selection of low-temperature vibration crushing and adding crushing aid dextrin can get the better performance of peach kernel ultrafine powder.