不同粒度桑叶粉的物化特性和黄酮体外溶出对比 - 食品科学.PDFVIP

2015-09-21 不同粒度桑叶粉的物化特性和黄酮体外溶出对比 1 1 1 1,2,* 何 运, 范子玮 ，吴 雨 ，钟 耕 (1.西南大学食品科学学院,重庆 400715 ；2.重庆市特色食品研究工程技术中心，重庆 400716 ） 摘 要：本文比较了不同粒度桑叶粉的基本物化特性，包括粒径测定、显微特征分析、红外光谱图、综合 特性、持水持油分析和膨胀力，以及三种粉体黄酮体外溶出规律，以期指导桑叶粉的综合开发利用。实验 结果表明，桑叶经超微粉碎处理后，绝大多数细胞能达到破壁要求，主要化学成分未发生改变。随着粉体 粒径的减小，桑叶粉的流动性逐渐减弱，持水持油能力和膨胀力均下降。体外溶出实验表明，桑叶粉粒径 越小其黄酮溶出量越大，且在模拟肠液中的溶出量高于模拟胃液。根据溶出动力学分析，对不同粒度桑叶 粉的黄酮溶出规律拟合动力学模型。 关键词：桑叶；超微粉；物化特性；黄酮；动力学分析 Comparative study on physical and chemical characteristics and flavone dissolution properties of mulberry leaf powder in different particle sizes 1 1 1 1,2,* HE yun , FAN ziwei , WU yu , ZHONG Geng (1.College of Food Science, Southwest University, Chongqing 400715, China; 2. Chongqing Special Food Engineering Technology Research Center, Chongqing 400716, China) Abstract ：Basic physicochemical characteristics of mulberry leaf powder in different particle sizes were compared, including particle diameter, microscopic features, infrared spectrum, comprehensive characteristics, water and oil holding capacity, expansibility, as well as dissolubility rule of flavone. This investigation will help exploit and utilize mulberry leaf. Results from microscope and infrared spectrometer demonstrated by superfine grinding, most cell walls of mulberry leaf were crumbled while the main chemical constituents remained unchanged. On the other hand, flowability, expansibility, as well as water and oil holding capacity were all declined with the decrease of particle diameter. Dissolution tests