摘要
固体山梨醇容易在储存和运输过程中出现结块现象,严重影响其应用和处理效率。本综述系统分析了固体山梨醇抗结块的影响因素,对探究影响结块因素所用的技术进行了归纳,如高效液相色谱法(HPLC)、差示扫描量热法(DSC)、X射线衍射(XRD)等。此外,阐述了抗结块剂的添加对固体山梨醇结块现象的抑制效果,如微晶纤维素、硅油等,在一定程度上可以减少结块。通过梳理发现,基于图像分析技术的结块评价体系,为定量评估固体山梨醇的结块程度提供了一种新思路。最后,本综述讨论了结块对固体山梨醇性能的影响,以及未来可能的解决策略。比如改善包装材料的阻潮性、采用干燥剂等方法来控制环境湿度,或是通过粒径的优化以减小颗粒间的接触面积。
Sorbitol is prone to caking during storage and transportation,hindering its application and handling.This review systematically analyzed factors contributing to the caking of solid sorbitol;various techniques used in investigating these factors were summarized,including high performance liquid chromatography(HPLC),differential scanning calorimetry(DSC),and X-ray diffraction(XRD).The study also discussed the inhibitory effects of anti-caking agents on the clumping of solid sorbitol;substances such as microcrystalline cellulose and silicone oil could reduce clumping to a certain extent.The image analysis technology provided a novel approach for quantitative evaluation of caking severity.Finally,the impact of clumping on the performance of solid sorbitol was addressed,and potential mitigation strategies were proposed.These strategies including utilizing moisture-resistant packaging materials,incorporating desiccants to control humidity,and optimizing particle size to minimize contact area among particles.
作者
李明阳
黄强
李新杰
李超
董英炎
赵风
LI Mingyang;HUANG Qiang;LI Xinjie;LI Chao;DONG Yingyan;ZHAO Feng(Zhaoqing Huanfa Biotechnology Co.,Ltd.,Zhaoqing 526238;South China University of Technology,Guangzhou 510640)
出处
《中国食品添加剂》
2025年第1期177-183,共7页
China Food Additives
关键词
山梨醇
结块
环境湿度
抗结块剂
物理化学性质
sorbitol
caking
ambient humidity
anti-caking agent
physicochemical properties
作者简介
李明阳(1981-),男,硕士,中级工程师,研究方向:淀粉糖、功能性糖及糖醇的工艺质量。
