微粉化对天麻(Gastrodia elata Bl.)粉理化性质和吸收影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.12 微粉化对天麻（Gastrodia elata Bl.）粉理化性质 和吸收的影响 杨瑞丽，陈韵文，廖镇宇，王毓琪，孙远明 （广东省食品质量安全重点实验室，华南农业大学食品学院，广东广州 510642） 摘要：研究了微粉化处理对天麻（Gastrodia elata Bl.）粉的理化性质及在大鼠体内吸收的影响。对天麻普通粉和超微粉进行粒 径大小、分布、微观形貌、休止角、滑角、膨胀力、松密度、水溶性和主要成分等理化指标的测定，以及天麻活性成分天麻素的生物 利用度研究。结果表明：微粉化处理使天麻粉平均粒径由121.50 μm 减小到34.09 μm，粒径分布范围变窄，粉体更加均匀；天麻微粉 膨胀力、松密度和水溶性较之细粉均有不同程度的提高，粉体的流动性降低；红外光谱显示天麻经超微粉碎后其主要成分未发生变化。 普通粉和微粉的天麻素绝对生物利用度分别是34.18%和45.49% 。研究结果表明微粉化处理对天麻粉物理特性的改善有助于营养成分 溶出，显著提高天麻有效成分的吸收率，为指导天麻微粉的应用生产提供理论依据。 关键词：天麻；微粉化；理化性质；生物利用度；大鼠 文章篇号：1673-9078(2014)12-153-157 DOI: 10.13982/j.mfst.1673-9078.2014.12.026 Effect of Micronization on the Physicochemical Properties and in vivo Absorption of Gastrodia elata Bl. Powder YANG Rui-li, CHEN Yun-wen, LIAO Zhen-yu, WANGYu-qi, SUN Yuan-ming (Key Laboratory of Food Quality and Safety of Guangdong Province, College of Food Science, South China Agricultural University, Guangzhou 510642, China) Abstract: The purpose of this study was to investigate the effect of micronization on the physicochemical properties of Gastrodia elata Bl. powder and its absorption in rats. Physicochemical properties such as particle size, distribution, microstructure, angle of repose and slide, swelling capacity, bulk density, solubility, and components, were compared between powdered samples of fine and micronized Gastrodia elata Bl. The absolute bioavailability of gastrodin, the active component of Gastrodia elata Bl., was also determined. Results showed that micronization effectively reduced the average particle size from 121.50 to 34.09 µm, narrowed the range of particle siz