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| 基于图像分析技术的甘草浓缩起泡过程实验探究 |
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贾广成1, 裴朝阳2, 王佩佩2, 尚国梅2, 所同川2,3, 王海霞2,3, 李正2,3,4,5
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1.天士力医药集团股份有限公司质量保证中心, 天津 300410;2.天津中医药大学中药制药工程学院, 天津 301617;3.天津中医药大学现代中药产业技术研究院, 天津 301617;4.天津市现代中药省部共建国家重点实验室, 天津 301617;5.天津现代创新中药科技有限公司, 天津 300410
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| 摘要: |
| [目的]本研究运用图像分析技术对甘草浓缩液起泡过程的具体状态变化进行分析，找出了甘草浓缩过程中起泡情况的变化规律，此分析手段可作为一种有效的过程分析技术，应用于中药实际生产的过程质量控制。[方法]以温度、投料量、皂苷浓度作为主要浓缩工艺参数，对甘草水提液进行不同工艺条件下的浓缩实验。运用数码摄像机对浓缩过程中的不同起泡状态进行实时图像采集，运用ImagePy软件对图像进行处理，对所得图像中泡沫的直径、数量进行分析。[结果]图像分析结果表明，甘草浓缩起泡过程可以分为6个阶段，急剧起泡阶段发生在浓缩开始后的前10 min之内。温度、投料量、皂苷浓度对起泡时长有一定影响，但对泡沫直径及数量变化影响不明确。[结论]图像分析技术可作为一种新兴的分析技术应用于中药浓缩生产质量控制中，为实际生产中中药浓缩工艺的控制提供参考。 |
| 关键词: 浓缩 起泡 图像分析技术 甘草 |
| DOI：10.11656/j.issn.1673-9043.2019.02.17 |
| 分类号:R185.6 |
| 基金项目:天津市教委科研基金项目（2017KJ133）。 |
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| Study on the foam status in the licorice concentration process based on image analysis technology |
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JIA Guangcheng1, PEI Zhaoyang2, WANG Peipei2, SHANG Guomei2, SUO Tongchuan2,3, WANG Haixia2,3, LI Zheng2,3,4,5
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1.Quality Assurance Center, Tasly Pharmaceutical Group Co., Ltd., Tianjin 300410, China;2.College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 300193, China;3.Modern Industrial Technology Research Institute of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China;4.Tianjin Key Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China;5.Tianjin Modern Innovation TCM Technology Co., Ltd., Tianjin 300410, China
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| Abstract: |
| [Objective] We used image analysis technology to analyze and clarify the rule of the foam status in the licorice concentration process.[Methods] Digital camera was used to take the real-time foam pictures associated with the concentration time in the differentconcentration process by changing of the temperature,dosage and saponin concentration.[Results] According to the foam diameter and quantity results,the foam status in the licorice concentration process can be divided into six stages,and the rapid foaming phase occured within the first 10 minutes. The bubbling time can be influenced by the temperature,dosage,and saponin concentration.[Conclusion] Our study could provide experimental evidence for the control of the concentration process in the actual production of the industry. |
| Key words: concentration foam image analysis technology licorice |
