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基于质量源于设计理念,采用危害及可操作性分析法与设计空间法对红参醇提工艺进行优化。首先采用危害及可操作性分析法结合实际生产对醇提工艺进行风险评估,确定乙醇浓度、醇料比和提取时间为关键工艺参数,然后采用Box-Behnken设计法建立关键工艺参数和工艺评价指标间的数学模型,在此基础上计算设计空间,最终选取的操作空间为:醇浓度90.3%~90.7%,醇料比2.5~3.1 mL·g~(-1),每次提取时间124~130 min。结果表明,该研究方法能降低红参醇提工艺各参数的风险水平,为提高工艺控制水平提供了新思路。
Based on the quality from the design concept, using the hazard and operability analysis and design space method to optimize the red ginseng alcohol extraction process. Firstly, the risk assessment of alcohol extraction process was conducted by using hazard analysis and operability analysis combined with actual production, and the key process parameters such as ethanol concentration, alcohol ratio and extraction time were determined. Then, the key process parameters and process evaluation indexes were established by Box-Behnken design method The mathematical model was used to calculate the design space. The final operating space was 90.3% ~ 90.7% of the alcohol concentration, 2.5 ~ 3.1 mL · g ~ (-1) alcohol and 124 ~ 130 min. The results show that this method can reduce the risk level of each parameter of red ginseng alcohol extraction process and provide new ideas for improving the process control.