不同粒度桑叶粉的物化特性和黄酮体外溶出规律的研究  

Comparative Study on Physicohemical Characteristics and Flavone Dissolution Properties of Mulberry Leaf Powder with Different Particle Sizes

作　　者：何运[1] 范子玮 吴雨[1] 钟耕[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品科学》2016年第9期123-128,共6页Food Science

基　　金：重庆市"121"科技支撑示范工程项目(cstc2014zktjccxyy B0022);重庆市前沿与应用基础研究计划一般项目(cstc2014jcyj A80040)

摘　　要：实验比较了不同粒度桑叶粉的基本物化特性,通过粒径测定、显微特征分析、红外光谱分析,探究不同粒度桑叶粉的综合特性、持水持油能力和膨胀力,以及3种粉体黄酮体外溶出规律,以期为桑叶粉的综合开发利用提供依据。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。随着粉体粒度的减小,桑叶粉的流动性逐渐减弱,持水持油能力和膨胀力均下降。体外溶出实验结果表明,桑叶粉粒度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。Basic physicochemical characteristics of mulberry leaf powder with different particle sizes were compared including particle diameter, microscopic features, infrared spectral information, comprehensive characteristics, water and oil holding capacity and expansibility, as well as dissolution pattern of flavones with the aim of helping exploit and utilize mulberry leaves. Results from microscopic observation and infrared spectroscopic analysis demonstrated that cell walls of mulberry leaves were crumbled after superfine grinding while the main chemical constituents remained unchanged. On the other hand, flowability, expansibility and water and oil holding capacity were all declined with the decrease in particle size. Dissolution tests indicated the smaller the particle size of mulberry leaf powder was, the larger amount of flavones was dissolved out. In addition, simulated intestinal juice contributed to better dissolution of flavones than gastric juice. Based on dynamic analysis, the corresponding kinetic models were established to describe the dissolution of flavones from mulberry leaf powder with different particle sizes.

关 键 词：桑叶 超微粉 物化特性 黄酮 动力学分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]