人参淀粉微粒的制备工艺及性质

Preparation technology and properties of ginseng starch microparticles

为了探究人参淀粉微粒的制备工艺及性质,采用醇沉法制备人参淀粉微粒。利用单因素试验分析淀粉质量浓度、无水乙醇体积、搅拌速度等工艺条件对人参淀粉微粒性质的影响;利用扫描电子显微镜和激光粒度分布仪研究人参淀粉微粒的形貌、粒径尺寸及粒度分布情况,研究发现,人参淀粉微粒是表面具有块状结构的不规则的形貌,其粒径尺寸及粒度分布受淀粉质量浓度、无水乙醇体积和搅拌速度的影响;当淀粉质量浓度增加或无水乙醇体积减少时,均会导致人参淀粉微粒粒度增加及粒度分布不均匀的现象;搅拌速度对人参淀粉微粒粒度分布的影响不是单一的。以人参淀粉微粒质量浓度为2%、无水乙醇体积为40倍、搅拌速度为150 r/min的工艺条件制得的人参淀粉微粒具有相对较小的粒径尺寸,粒径主要集中在1~4μm,粒度分布均匀,适合作为食品原料进行加工使用。

In order to explore the preparation technology and properties of ginseng starch granules, ginseng starch micro-particles were prepared by alcohol precipitation method. The effects of starch mass concentration, anhydrous ethanol volume and stirring speed on the properties of ginseng starch particles were analyzed by single factor experiment. The morphology, particle size and distribution of ginseng starch micro-particles were studied by scanning electron microscope and laser particle size analyzer. It was found that the ginseng starch particles had an irregular morphology with a massive structure on the surface, and their particle size and particle size distribution were affected by starch mass concentration, anhydrous ethanol volume, and stirring speed. When the mass concentration of starch increased or the volume of anhydrous ethanol decreased, the grain size of ginseng starch increased and the grain size distribution was not uniform. The effect of stirring speed on grain size distribution of ginseng starch was not monotonous. Ginseng starch granules prepared under the conditions of 2 % mass concentration of ginseng starch granules, 40 times the volume of anhydrous ethanol and 150 r/min stirring speed had relatively small particle size, which was mainly concentrated in 1~4 μm, with uniform particle size distribution, suitable for processing as food raw materials.