响应面法优化复合淀粉微球制备工艺研究.pdf

26粮食与油脂2010年第7期响应面法优化复合淀粉微球制备工艺研究冀国强邵秀芝王玉婷（山东轻工业学院食品与生物工程学院山东济南250353）摘要：以可溶性淀粉为主要原料添加一定量β–环糊精采用反相悬浮聚合法制备复合淀粉微球。为优化其制备工艺在单因素试验基础上选取淀粉乳浓度、淀粉与β–环糊精质量配比、油水体积比和交联剂用量为影响因子应用BBD进行4因素3水平试验设计以淀粉微球对亚甲基蓝吸附量为响应值进行响应面分析模拟得到二次多项式回归方程预测模型并得到复合淀粉微球制备最优工艺条件为：淀粉乳浓度15.09%、淀粉与β–环糊精质量配比2.62∶1、油水体积比3.84∶1和交联剂用量6.13ml；在此条件下验证得到淀粉微球对亚甲基蓝吸附量为0.5337mg/g与预测值0.5659mg/g相对误差为5.69%说明应用响应面法所得复合淀粉微球制备工艺条件是可行的。关键词：复合淀粉微球；响应面法；反相悬浮聚合法StudyonoptimizationofpreparationtechnologyofcompositestarchmicrospheresbyresponsesurfacemethodologyJIGuo-qiangSHAOXiu-zhiWANGYu-ting（SchoolofFood&BioengineeringShandongInstituteofLightIndustryJinan250353China）Abstract：Thecompositestarchmicrosphereswerepreparedbyinverse–suspensionpolymerizationwithsolublestarchasthemainmaterialatthesametimeaddingacertainamountβ–cyclodextrin（β–CD）.Basedonthesingle–factortestfourindependentvariablesincludingstarchconcentration、starch&β–CDweightratio、oil–watervolumeratioandtheamountofthecross–linkingagentwereselectedasimpactfactortooptimizethepreparationprocess.TheexperimentswerearrangedaccordingtoBBD（Box–BehnkenDesign）.RSA（ResponseSurfaceAnalysis）methodwasappliedtodeterminetheeffectofBBDandsimulatethepredictedmodelofthequadraticpolynomialregressionequation.Theoptimumconditionswasobtainedasfollows：starchconcentration15.09%、starch&β–CDweightratio2.62∶1、oil–watervolumeratio3.84∶1andtheamountofthecross–linkingagent6.13ml.Underthisconditiontheexperimentdatais0.5337mg/gwiththerelativeerror5.69%comparedwiththepredictedvalueindicatingthispreparationprocessconditionde