茶花粉超微粉碎破壁工艺优化.pdf

88 2009, Vol. 30, No. 22 食品科学 ※工艺技术 余 勃，陆 豫* ，郑颖洁 (南昌大学中德联合研究院，南昌市生物化工重点实验室，江西南昌 330047) 为使茶花粉孢子内营养物质能够得到充分释放，采用行星球磨机对茶花粉进行了超微化破壁试验研究。采 用Box-Benken 试验设计法考察了球料质量比、球磨转速、球磨时间三个工艺参数在不同水平上与破壁率之间的关 系，通过响应曲面分析法优化计算得到茶花粉超微化破壁的最佳工艺参数范围为：转速520～590r/min ，粉碎时间 36～38min ，球料比6.8～7(m/m) ，此时花粉破壁率达100%，为花粉的实际有效利用提供实验数据。 茶花粉；超微粉碎；破壁；响应曲面 Optimization of Ultrafine Grinding Technological Parameters for Cell Wall Disruption of Camellia Pollen YU Bo ，LU Yu* ，ZHENG Ying-jie (Nanchang Key Laboratory of Biochemical Engineering, Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China) Abstract ：In this study, a Pulverisette planetary ball mill was used for the ultrafine grinding of camellia pollen in attempt to achieve the full release of intracellular nutrients. In order to maximize cell disruption efficiency, its relationship with three variables, including rotation speed, grinding time and ball/camellia pollen ratio was modeled using multiple regression analysis based on Box-Behnken central composite experimental design, and the interactive effects of the above variables on the variable were evaluated by response surface methodology. Results showed that the optimum values of parameters for ultrafine grinding of camellia pollen were as follows: grinding drum rotation speed 520－590 r/ min, grinding time 36－38 min and ball/camellia pollen ratio 6.8 －7. The optimized ultrafine grinding gave a cell disruption efficiency as high as 100%. This investigation can provide useful experimental evidences for the efficient utilization of camellia pollen in food and cosmetic industries. Key words ：camellia pollen ；ultrafine grinding ；cell wall disruption ；response surface methodology 中图分类号: S513