以人参为原料，通过高能纳米冲击磨将人参加工成超微粉体，对影响人参超微粉体的粉碎时间（X1）、水分含量（X2）、球料比（即质量比）（X3）与磨介球尺寸（X4）4个单因素进行研究。在此试验基础上，用Box-Behnken组合试验设计进一步优化试验条件。确定最佳条件如下：粉碎时间为6 h，水分含量为7.5%，球料比为3∶1，球尺寸为10 mm和12 mm的球各一半。通过BT-9300HT型激光粒度分布仪，在介质折射率为1.333，遮光率为15.43%的条件下，测得人参超微粉的中位径为8.205μm。对人参粉体的特性更深入的研究，从而使人参粉体在食品行业更好地发展。%This experiment takes ginseng as raw material, the ginseng is processed into superfine powder by high energy nano-impact wear, studies on the effects of grinding time (X1), moisture content (X2), ratio of ball and materials (X3) and grinding medium ball size (X4) on the 4 single factors of the ultrafine powder. On the basis of this experiment, use Box-Behnken design to further optimize the test conditions. Determine the best conditions are as follows:grinding time was 6 h,moisture content was 7.5%,ratio of ball and materials was 3∶1, grinding media ball size was each half of the 10 mm and 12 mm balls. Through BT-9300HT laser particle size distribution analyzer, a refractive index of 1.333 in the medium,under blackout conditions was 15.43%, under these conditions measured the median diameter of the ginseng ultrafine powder was 8.205μm. The research on the characteristics of the ginseng powder is further studied, so that the powder can be well developed in the food industry.
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