正交试验设计优化喷雾干燥工艺制备枸杞鲜颗粒冲剂

Orthogonal design optimization of spray drying process for preparation of fresh wolfberry granule

针对以枸杞鲜果为原料制备枸杞鲜颗粒冲剂过程中喷雾干燥黏壁现象严重的问题,研究喷雾干燥不同工艺参数对枸杞多糖、黄酮含量的影响,采用综合平衡法与矩阵法分析各影响因素的主次顺序,确定最佳工艺参数。结果表明,综合平衡法与矩阵法分析结果一致,最佳工艺组合为进风温度140℃、给气量85%,进料速度28 mL/min,此条件下获得的枸杞鲜颗粒冲剂中枸杞多糖达4.05%,黄酮含量为0.081%,功效成分保持最好。

In view of serious wall deposition in the process of spray drying for wolfberry granule preparation with fresh wolfberry, the effects of different technological parameters of spray drying on the content of polysaccharide and flavonoid were studied and orthogonal experiment data were analyzed by comprehensive equilibrium method and matrix method. The results showed that results of the two methods were the same parameters which the best inlet air temperature was 140 ℃, air input was 85% and the charging rate was 28 mL/min, under which the functional component of fresh wolfberry granule was kept the best with polysaccharide to 4.05% and flavonoid content to 0.081%.