The Vacuum Freeze-dried Acanthopanax Fresh Fruit Experimental Study The Optimization Of Process Parameters

Traditional Chinese medicine is the treasure of Chinese nation after the baptism in thousands years. After the first treatment of harvesting and selecting, the means of storage and drying have plagued people for a long time. Because of the distinctive of self-medicated, the activity of volatile efficacy, the thermal property and other properties of Chinese medicine should be paid more attention. Therefore, appropriate drying process, will directly affect the quality of Chinese medicines, and the efficacy of medical therapy. In this project, we took Acanthopanax sessiliflorus as the object of study, deeply researched the effect of vacuum freeze-drying process on its pharmacological activity.In this paper, we first described in detail the mechanism and the inherent characteristics of LG freezing dry test machine, after that, based on the transformation model, combining the base configuration, we developed a new LG-0.2 double freeze drying equipment, which can deepen its lyophilized advantages. This lay the foundation for the comparison test of vacuum freeze drying. This also broke the original working flow which the machine should be stopped immediately after a freeze-dried operation.We conducted our study using the design methods of single factor, three factors quadratic regression orthogonal rotation combination in turn. Taking the temperature (X1), the degree of vacuum in the warehouse (X2) and fruit placement height (X3) as the test variable factor, immune polysaccharide preservation rate (Y1), protein preservation rate (Y2), drying fruit dehydration rate (Y3) as the assessment standard, we established regression model. Using the methods of multi-objective nonlinear optimization and linear efficacy coefficient, we jointly established the comprehensive evaluation of drying performance parameter model. SAS software was used to analysis each differences source to get the optimized drying parameters. Finally, we got the results:immune polysaccharide preservation rate was 87.5%, protein polypeptide preservation rate was 74.3%, fruit drying rate was 2.325g/m2-h and the comprehensive score was 0.686.