超微粉碎对杜仲叶功能成分溶出的影响研究  

Effect of Ultrafine Pulverization on the Dissolution of Functional Components from Eucommia ulmoides Leaves

作　　者：袁梦琪 尹雅晴 岳兰兰 苏慧 葛雨霞 董琪 YUAN Mengqi;YIN Yaqing;YUE Lanlan;SU Hui;GE Yuxia;DONG Qi(Biology and Food Engineering Department,Bozhou University,Bozhou,Anhui 236800,China;Bozhou Key Laboratory of Health-preserving Blended Alcoholic Beverage,Bozhou,Anhui 236800,China;Bozhou Key Laboratory of Medicinal and Edible Homology Functional Food,Bozhou,Anhui 236800,China)

机构地区：[1]亳州学院生物与食品工程系,安徽亳州236800 [2]养生型配制酒亳州市重点实验室,安徽亳州236800 [3]药食同源功能食品亳州市重点实验室,安徽亳州236800

出　　处：《农产品加工》2025年第8期1-5,共5页Farm Products Processing

基　　金：安徽省大学生创新创业计划项目(S202212926041);国家级大学生创新创业训练计划项目(202312926002);亳州学院校级质量工程教育教学一般项目(2022XJXM061);亳州学院校级质量工程项目校本特色教材项目(2022XJXM027);亳州学院院内科研平台专项(一般)项目(BYP2021Z04);亳州学院一流学科项目(BYXKA202202);校级食品科学与工程专业一流专业建设基金资助项目(2021XJXM003)。

摘　　要：以杜仲叶为研究对象,对其进行超微粉碎,获得粗粉(60~100目)、细粉(100~200目)、超微粉(300目以上),采用紫外分光光度法和高效液相色谱法分别测定不同粉碎粒度杜仲叶粉中总黄酮和绿原酸的含量,研究超微粉碎对杜仲叶功能成分溶出的影响。结果表明,杜仲叶粗粉、细粉和超微粉中总黄酮质量分数分别为30.93,40.58,44.77 mg/g,绿原酸质量浓度分别为168.230,232.426,287.552μg/mL,杜仲叶不同粒度中总黄酮和绿原酸的含量为超微粉>细粉>粗粉,超微粉较粗粉总黄酮提高了44.7%,绿原酸提高了70.9%。超微粉碎显著提高了杜仲叶粉体的功能成分溶出度,对杜仲叶功能成分的提取和应用提供一定的理论基础。Eucommia ulmoides leaves were used as the research object and subjected to ultrafine grinding to obtain coarse powder(60~100 mesh),fine powder(100~200 mesh),and ultrafine powder(above 300 mesh).The total flavonoid contents and chlorogenic acid mass concentration in Eucommia ulmoides leaf powders with different particle sizes were determined using UV spectrophotometry and high-performance liquid chromatography,respectively.The effect of ultrafine grinding on the dissolution of functional components in Eucommia ulmoides leaves was studied.The results showed that the total flavonoid content in coarse powder,fine powder,and ultrafine powder of Eucommia ulmoides leaves was 30.93,40.58,44.77 mg/g,respectively,while the chlorogenic acid mass concentration was 168.230,232.426,287.552μg/mL,respectively.The total flavonoid contents and chlorogenic acid mass concentration in Eucommia ulmoides leaves showed the following order:ultrafine powder>fine powder>coarse powder.The total flavonoid content in ultrafine powder increased by 44.7%compared to coarse powder,and the chlorogenic acid content increased by 70.9%.Ultrafine grinding significantly improved the dissolution of functional components in Eucommia ulmoides leaf powders,providing a theoretical basis for the extraction and application of functional components in Eucommia ulmoides leaves.

关 键 词：杜仲叶 超微粉碎 总黄酮 绿原酸 粒度 

分 类 号：TS201.1[轻工技术与工程—食品科学]