响应面优化枇杷果核加工淀粉膜的研究

论文编号:CL038  论文字数:11153,页数:24

摘 要：以浙江省余杭县塘栖枇杷核为原料，研究枇杷果核淀粉薄膜的制备工艺。探讨了在淀粉、海藻酸钠、甘油和卡拉胶对枇杷核淀粉薄膜机械性能等的单因素试验的基础上，通过中心组合试验设计和响应面分析优化获得最佳制备工艺。结果表明，甘油和淀粉对膜的断裂伸长率、拉伸强度和透油性均有显著影响，卡拉胶对膜的断裂伸长率有显著影响，海藻酸钠对膜的透油性有显著影响。由实验得当淀粉浓度为68g·L-1，海藻酸钠浓度为7g·L-1，甘油浓度为11.25mL·L-1，卡拉胶浓度为1.25g·L-1时，淀粉薄膜的拉伸强度、断裂伸长率、溶胀性和透油性等各项性能指标均较优。本实验的制备工艺，能很好保证枇杷果核淀粉薄膜具有良好的机械性能，适合进一步中试放大。

关键词：枇杷果核；淀粉；薄膜；研究

Abstract: Research preparation process of edible films of Loquat core starch, Yuhang County, Zhejiang Province Tangxi loquat cores as raw materials; On the single-factor test of starch, sodium alginate, glycerol and carrageenan, through the central composite experimental design and the response surface Methodology (RSM) analysis and optimization for preparation process. Glycerol and starch have a significant impact on the elongation at break, tensile strength and oil permeability of the film, carrageenan has a significant influence on elongation at break of the film , sodium alginate have a significant impact on oil permeability of the film. The optimum preparation process was determined as: starch 68 g·L-1, sodium alginate 7 g·L-1, glycerol 11.25 mL·L-1 and carrageenan 1.25 g·L-1.in the condition ，the starch of tensile strength, elongation at break, Swelling and through oil and other performance indicators are optimum．In this study, the preparation process can ensure the good mechanical properties of edible films of loquat core starch，and easy to scale-up.

Keywords：loquat core; starch; film

目  录
中文摘要 I
英文摘要 II
目录 III
1. 绪论 1
 1.1 引言 1
 1.2 枇杷核淀粉的用途 1 
 1.3 可食性包装薄膜的研究进展 3
 1.3.1可食性包装薄膜的现状 3
 1.3.2可食性包装薄膜的功能特性及其种类 4
2. 实验部分 6
 2.1 仪器与试剂 6
 2.2 枇杷核淀粉的提取  6
 2.3 枇杷核淀粉膜的制备  7
 2.4 淀粉膜性能的测试  7
3. 结果与讨论 9
 3.1 淀粉膜制备条件的优化 9
 3.2 中心组合试验设计和结果回归分析 11
 3.3 淀粉膜性能影响的响应面分析 14
 3.4 讨论 18
4．总结与展望 19
致谢 20
参考文献 21

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