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目的:优化槟榔鞣质的干燥工艺。方法:以槟榔总鞣质、没食子酸含量和冻干率多指标综合加权评分为指标,采用单因素和L16(45)正交试验结合的方法,以预冻温度、预冻时间、升华干燥温度、升华时间、解析温度、真空压力为考察因素优化槟榔鞣质的冻干工艺。结果:优选的最佳干燥方式为真空冷冻干燥,最佳工艺条件为:预冻温度-35℃、预冻时间8.5 h、升华干燥温度-25→0℃、升华时间18 h、解吸温度20℃、真空压力15 Pa,此条件下总鞣质含量在15.92%~16.07%,没食子酸含量在0.79%~0.88%,冻干率为96.7%~97.0%。结论:应用综合评价指标优化槟榔鞣质干燥工艺,稳定、合理、可行,可为槟榔鞣质的开发应用提供技术参考。
Objective: To optimize the drying process of areca tannin. Methods: According to the comprehensive weighting index of betel nut total tannin, gallic acid content and freeze-drying rate as index, single factor and L16 (45) orthogonal test were used to combine the pre-freezing temperature, the pre-freezing time, the sublimation drying temperature , Sublimation time, analytical temperature, vacuum pressure were investigated to optimize the betel nut tannin freeze-drying process. Results: The best drying method was vacuum freeze-drying. The optimum conditions were: pre-freezing temperature -35 ℃, pre-freezing time 8.5 h, sublimation drying temperature -25 → 0 ℃, sublimation time 18 h, desorption temperature 20 ℃ , Vacuum pressure 15 Pa. Under these conditions, total tannin content was 15.92% ~ 16.07%, gallic acid content was 0.79% ~ 0.88%, and freeze-drying rate was 96.7% ~ 97.0%. Conclusion: The comprehensive evaluation index optimization of areca tannin drying technology, stable, reasonable and feasible, can provide technical reference for the development and application of areca tannin.