银杏叶超细粉的理化特性研究  

Study on physical and chemical properties of ultra-fine ginkgo leaves particles

作　　者：刘学俊[1] 郝征红[1] 岳凤丽[1] 于克学[1] 姜桂传[1] 

机构地区：[1]山东省农业管理干部学院,济南250100

出　　处：《食品科技》2009年第1期63-65,共3页Food Science and Technology

基　　金：山东省科技攻关项目(2005GG4409003)

摘　　要：拓展银杏叶超细粉的应用范围,对银杏叶超细粉的粒径分布、比表面积、银杏黄酮的溶出速度等理化特性进行研究。结果发现,300目银杏叶超细粉的颗粒大小均匀,粒径集中在6～26.3μm,经超细粉碎的银杏叶粉比表面积增加,银杏黄酮的浸出速度大大提高。To extend area application of it, all kinds of physical and chemical properties of ultra-fine ginkgo leaves particles were studied. The results showed that the size of the ultra-fine Klep particles were more uniform in size, which centralized from 6 to 26.3 pm, their specific surface area and soaked speed of flavonoids were greatly increased as compared with the conventional coarse powder.

关 键 词：银杏叶超细粉 总黄酮 粒径分布 

分 类 号：TS201.1[轻工技术与工程—食品科学]