摘要
采用反相悬浮法合成淀粉微球作用于姜黄素吸附量的最佳工艺条件。通过单因素实验和Plackett–Burman试验确定了交联剂用量、油水比例、合成温度和乳化剂用量对姜黄素吸附量的影响,根据中心组合设计原理采用四因素三水平的响应面分析法,得到淀粉微球吸附姜黄素的最佳工艺条件。结果表明,淀粉微球吸附姜黄素的最佳条件:交联剂用量为5.5 mL,油水比例为4.01∶1,反应温度为45.1℃,乳化剂用量为0.5 g,姜黄素吸附量预测值为1.228 mg/g,验证值为1.259 mg/g,与预测值的相对误差为0.031 mg/g。
The optimal synthesis conditions using inverse suspension starch microspheres role in the adsorption capacity of curcumin. By single factor test and Plackett-Burman test to determine the effect of crosslinker dosage,oil-water ratio,reaction temperature and emulsifier dosage impact on adsorption capacity of curcumin. According to the principle of central composite design with four factors and three levels of response surface analysis,the optimum conditions of starch microspheres absorption of curcumin. The results showed that starch microspheres optimal conditions for the absorption curcumin were as follows：crosslinker dosage was 5.5 mL,oil-water ratio was 4.01∶1,reaction temperature was 45.1℃and emulsifier was 0.5 g.The predicted adsorption yield was 1.228 mg/g,while the actual adsorption yield was 1.259 mg/g,with relative error of 0.031 mg/g.
出处
《粮食与油脂》
北大核心
2014年第7期10-13,共4页
Cereals & Oils
关键词
淀粉微球
姜黄素
吸附性
starch microsphere
curcumin
adsorption
