天麻超微粉碎工艺考察

Investigation of Ultrafine Grinding Technology of Gastrodiae Rhizoma

目的：优选天麻的超微粉碎工艺.方法：以出粉率、粉末粒度D50、天麻素含量为评价指标,采用单因素试验考察超微粉碎设备、入磨粉末粒度、入磨水份含量、粉碎时间、介质填充率、粉碎温度等对天麻超微粉碎工艺的影响.结果：采用贝利粉碎机,入磨粉末选择粗粉,入磨水份5％ ～7％,粉碎时间10～ 15 min,振幅5 mm,介质填充率60％ ～ 70％;粉碎温度在0～15℃时对天麻素含量无明显影响.结论：制定了天麻的规范化粉碎工艺参数,为天麻的超微粉碎应用提供参考.

Objective： To optimize ultrafine grinding technology of Gastrodiae Rhizoma. Method： Taking flour yield, particle size Ds0, gastrodin content as indexes, single factor tests were adopted to optimize ultrafine grinding technology by taking grinding equipment, particle size of enter shatter, water content, grinding time, medium filling rate and grinding temperature as factors. Result： Bailey grinder was used, particle size of enter shatter selected coarse powder, water content of enter shatter controlled 5%-7% , grinding time was 10-15 min, medium filling rate was 60%-70% , there is no influence to gastrodin content in Gastrodiae Rhizoma when grinding temperature at 0-15 ℃. Conclusion： This study establish some standardized ultrafine grinding process parameters of Rhizoma Gastrodiae, which can provide a reference for application of this herbs.