【摘要】 目的:研究辅料用量与进风温度对五味子喷雾干燥的影响。方法:设计32全因子实验分析进风温度与辅料用量对五味子喷雾干燥粉末的影响,采用差热分析仪、激光散射粒度仪和扫描电子显微镜分别测定喷干粉的玻璃化转变温度(Tg)、粒径分布和微观形态等。结果:Tg随着进风温度与辅料用量的增大而增大,喷干粉含水量随着进风温度的升高而降低,粒径及吸湿性随着辅料用量的增加而减小,在低进风温度下粉末的微观表面光滑平整,高进风温度下粉末的微观表面有凹陷。结论:辅料用量与进风温度均会影响五味子喷干粉的性质,可以通过加入麦芽糊精提高五味子的Tg,有利于防止五味子提取液在喷雾干燥过程中产生的粘壁现象。更多还原

【Abstract】 Objective: To explore the effects of excipients amount and inlet air temperature on the spray drying of Schisandrae Chinensis Fructus. Methods: A total of 32 full factorial experiments were designed to analyze the effects of inlet air temperature and excipient dosage on the spray dried powder of Schisandrae Chinensis Fructus dried powder. The glass transition temperature(Tg), particle size distribution and micromorphology of dried powder were determined by differential thermal analysis(DSC), laser scattering particle size analyzer and scanning electron microscope(SEM), respectively. Results: Tg increased with the increase of inlet air temperature and excipients amount, the water content of spray-dried powder decreased with the increase of inlet air temperature, the particle size and hygroscopicity decreased with the increase of excipients amount, the microscopic surface of the powder was smooth and smooth at low inlet temperature, and the microscopic surface of the powder was dented at high inlet air temperature. Conclusion: The amount of excipient and air inlet temperature will affect the properties of dried powder of Schisandrae Chinensis Fructus. The addition of maltodextrin can increase the Tg of Schisandrae Chinensis Fructus, which is beneficial to prevent the sticking phenomenon of Schisandre Chinensis Fructus extract in spray drying process.更多还原