芦蒿和芹菜综合利用研究

Study on Integration Utilization of Vegetable Fibre

[目的]寻求开发芦蒿和芹菜的新途径,为提高芦蒿和芹菜的利用价值提供参考依据。[方法]以芹菜和芦蒿为试材,提取后加入适量的硬脂酸和无机碱制成蔬菜皂,设计以物料配比、反应温度、反应时间为因素的正交实验,以pH值和洗涤效果为指标作正交分析,选择最佳配比及最佳工艺流程。[结果]蔬菜皂的最佳实验方案是:蔬菜提取液用量0.6 g,硬脂酸用量1.0 g,无机碱用量1.0 g,反应温度90℃,反应时间120 m in,按照此方案生产的蔬菜皂的洗涤效果为最佳,其黏度、pH值均符合要求。[结论]根据正交实验,得到了洗涤效果最佳的蔬菜皂;研究提出了开发芦蒿和芹菜功能性产品的新思路。

[Objective] The study aimed to seek a new way for developing Artemisia selengensis and celery and provided the reference basis for increasing the using value of two vegetables.[Method] With two vegetables of A. selengensis and celery as the tested materials, after they were extracted, the right amount stearic acid and inorganic base were added to make them into vegetable soap. With the material ratio, the reaction temperature and the reaction time as the factors, the orthogonal test was designed to make the orthogonal analysis with pH value and cleaning effect as the indexes and to screen optimum matching and optimum technological process.[Result] The optimum test scheme for preparing the vegetable soap was as follows ： the dosage of vegetable extract of 0.6 g, stearic acid of 1 g, inorganic base of 1 g, reaction tempera-ture of 90℃ and the reaction time of 120 min. The vegetable soap produced by this scheme had optimum cleaning effect and its viscosity and pH accord with requirement.[Conclusion] The vegetable soap with optimum cleaning effect was obtained through the orthogonal test and the new thought of developing the functionality products of A. selengensis and celery was proposed.