中国中药杂志

2016, v.41(16) 3016-3021

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不同DE值麦芽糊精对五味子喷雾干燥粉性质的影响
Effect of different DE values of malto-dextrin on properties for Schisandrae Chinensis Fructus spray-dried powder

刘慧;罗晓健;何雁;张尧;刘斌斌;吴双双;饶小勇;
LIU Hui;LUO Xiao-jian;HE Yan;ZHANG Yao;LIU Bin-bin;WU Shuang-shuang;RAO Xiao-yong;Jiangxi University of Traditional Chinese Medicine;National Pharmaceutical Engineering Center for Solid Preparation in Chinese Herbal Medicine;

摘要(Abstract):

研究不同DE值的麦芽糊精对五味子喷雾干燥的影响,测定了喷干粉的玻璃化转变温度(T_g)、粉体学性质及微观形态,并用吸湿等温线和玻璃化转变温度预测其储存稳定性。研究发现,加入麦芽糊精后得粉率增加,含水量降低,T_g升高,流动性变好,微观形态呈球形,且T_g随DE值的减小而增大。采用GAB模型拟合水分活度(a_w)与平衡含水量(EMC)之间,发现喷干粉的吸水量随DE值的增大而增加;Gordon-Taylor模型拟合EMC与T_g之间,T_g随含水量的增加而减小。喷干粉的储存临界条件得到提高,且随DE值的减小,临界水分活度与临界含水量升高。所以DE值越小,喷干粉越稳定。
The purpose of this study was to compare the effect of different DE values of malto-dextrin on Schisandrae Chinensis Fructus spray-dried powder. The glass transition temperature( T_g) of the spray-dried powder,powder properties and microscopic morphology were determined,and then the moisture absorption isotherms and the glass transition temperature were used to predict its storage stability. The study showed that after adding malto-dextrin,the powder rate was increased; moisture content was decreased; T_gwas increased; mobility got better; produced spherical microstructure; and T_gwas increased with the decrease of DE value. The water activity-equilibrium moisture content( a_w-EMC) relationship in GAB models showed,the moisture absorption of powder was increased with the rising of DE value; and the equilibrium moisture content-glass transition temperature( EMC-T_g) relationship in Gordon-Taylor models showed that,T_gwas decreased with the increase of moisture content. As a result,the storage critical condition of the spraydried powder was improved,and along with the decrease of DE value,the critical water activity and the critical water content were increased. Therefore,the smaller the DE value,the greater the stability of the spray-dried powder.

关键词(KeyWords): 五味子;麦芽糊精;DE值;喷雾干燥;Tg;状态图
Schisandrae Chinensis Fructus;malto-dextrin;DE value;spray drying;glass transition temperature;state diagram

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基金项目(Foundation): 国家自然科学基金项目(81260644)

作者(Author): 刘慧;罗晓健;何雁;张尧;刘斌斌;吴双双;饶小勇;
LIU Hui;LUO Xiao-jian;HE Yan;ZHANG Yao;LIU Bin-bin;WU Shuang-shuang;RAO Xiao-yong;Jiangxi University of Traditional Chinese Medicine;National Pharmaceutical Engineering Center for Solid Preparation in Chinese Herbal Medicine;

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