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采用设计空间法优化党参一次醇沉工艺参数操作范围以提升工艺稳健性。首先选取总黄酮保留率、总固体去除率和色素去除率为关键工艺评价指标,然后采用Plackett-Burman设计发现关键工艺参数为浓缩液含固量、乙醇和浓缩液质量比(醇料比)以及乙醇浓度,再采用Box-Behnken设计建立关键工艺参数和关键工艺评价指标间的数学模型,最后通过Monte Carlo法计算获得基于概率的设计空间并验证。验证结果表明,在工艺参数设计空间内操作能够保证党参一次醇沉工艺品质稳定。根据计算结果,党参一次醇沉工艺的推荐操作空间为浓缩液含固量45.0%~48.0%,醇料比2.48~2.80 g·g~(-1),乙醇浓度92.0%~92.7%。
The design space method was used to optimize the operating parameters of Coking parameters of alcohol to enhance process robustness. Firstly, the total flavonoid retention rate, total solid removal rate and pigment removal rate were selected as the key evaluation indexes. The key process parameters were determined by Plackett-Burman design, including the solid content of the concentrate, the mass ratio of ethanol to concentrate (alcohol to feed ratio) Then the Box-Behnken design was used to establish the mathematical model of key process parameters and critical process evaluation indexes. Finally, the probability-based design space was obtained by Monte Carlo method and verified. The verification results show that the operation of the process parameters in the design space to ensure a quality alcohol Coking process quality. According to the calculation results, the recommended operating space for an alcohol precipitation process of Codonopsis pilosula is 45.0% -48.0% of solid content of the concentrate, 2.48-2.80 g · g -1 of ethanol and 92.0% -92.7% of ethanol.