| 引用本文: | 金磊,朱景超,张泽宇,郑平汉,王辉,开国银,张水利,袁强,睢宁.中心复合设计响应面法优化山茱萸山药果冻制备工艺的研究[J].中国现代应用药学,2021,38(4):385-390. |
| JIN Lei,ZHU Jingchao,ZHANG Zeyu,ZHENG Pinghan,WANG Hui,KAI Guoyin,ZHANG Shuili,YUAN Qiang,SUI Ning.Optimization of Cornus Officinalis-Yam Jelly Production Process by Central Composite Design Response Surface Methodology[J].Chin J Mod Appl Pharm(中国现代应用药学),2021,38(4):385-390. |
|
| 本文已被：浏览 6556次 下载 3277次 |
码上扫一扫！ |
|
|
| 中心复合设计响应面法优化山茱萸山药果冻制备工艺的研究 |
|
金磊1, 朱景超1, 张泽宇1, 郑平汉2, 王辉1, 开国银1, 张水利1, 袁强1, 睢宁1
|
|
1.浙江中医药大学药学院, 杭州 310053;2.淳安县临岐镇农业公共服务中心, 杭州 311700
|
|
| 摘要: |
| 目的 通过中心复合设计响应面法优化山茱萸山药果冻制备工艺。方法 在单因素试验基础上，采用中心复合设计正交试验。运用响应面法优化魔芋胶与卡拉胶比例、柠檬酸浓度、甜菊苷浓度和复配胶浓度4个工艺参数，并进行验证试验。结果 山茱萸山药果冻的最佳制备工艺参数为魔芋胶：卡拉胶=3.26：1，柠檬酸、甜菊苷、复配胶浓度分别为0.40%，0.10%，1.0%。结论 响应面分析法优化山茱萸山药果冻制备工艺可行。 |
| 关键词: 山茱萸山药果冻 制备工艺 响应面法 中心复合设计 |
| DOI：10.13748/j.cnki.issn1007-7693.2021.04.001 |
| 分类号:R282.7 |
| 基金项目:国家自然科学基金青年科学基金项目（81603222）；国家级大学生创新创业训练计划（201910344043，201910344044）；中国博士后科学基金资助项目（2017M610378）；浙江省博士后科研择优资助项目（浙人社发[2016]73号）；浙江中医药大学校级教育教学改革研究项目（ZB18005）；宁波工程学院象山研究院科技项目（211807014） |
|
| Optimization of Cornus Officinalis-Yam Jelly Production Process by Central Composite Design Response Surface Methodology |
|
JIN Lei1, ZHU Jingchao1, ZHANG Zeyu1, ZHENG Pinghan2, WANG Hui1, KAI Guoyin1, ZHANG Shuili1, YUAN Qiang1, SUI Ning1
|
|
1.College of Pharmaceutical Science, Zhejiang Chinese Medical University, Hangzhou 310053, China;2.Agricultural Public Service Center of Linqi Town, Chun'an County, Hangzhou 311700, China
|
| Abstract: |
| OBJECTIVE To optimize the production process of Cornus officinalis-Yam jelly by using central composite design response surface methodology. METHODS On the basis of single factor experiments, the orthogonal experiments were designed by central composite design. Response surface methodology was used to optimize the production process parameters of konjac gum to carrageenan ratio, citric acid concentration, stevioside concentration and mixed gum concentration, which were verified by experiments. RESULTS The optimum production process parameters of Cornus officinalis-Yam jelly were as follows:3.26:1 of konjac gum to carrageenan ratio, 0.40% citric acid, 0.10% stevioside, 1.0% mixed gum. CONCLUSION Response surface methodology is feasible to optimize the processing technology of Cornus officinalis-Yam jelly. |
| Key words: Cornus officinalis-Yam jelly manufacturing process response surface methodology central composite design |
