摘要
研究黄芪超微粉的物理性质,并以400目黄芪超微粉的体积累积分布率(Va)为指标优化振动磨黄芪超微粉碎的工艺参数。结果表明:超微粉碎可以显著提高黄芪粉体流动性、持水力、膨胀力和容积密度,400目黄芪超微粉总黄酮的溶出度最大达0.26g/100g;黄芪用高速万能粉碎机干法粉碎1min,过60目筛,调整含水量为6.7%,再用贝利超微粉碎机在-20℃条件下超微粉碎20.5min,黄芪超微粉的Va高达86.9%。物料含水量对Va的影响最大,其次是粉碎时间,再次是粉碎温度。Va的回归方程为:Y=85.62+0.085A+1.22B-3.48C+1.05AB+0.35AC+0.63BC-2.28A2-4.18B2-2.73C2。黄芪超微粉可以广泛应用药品和保健食品中。
Parameter optimization for the superfine comminution of Astragalus membranaceus root by vibration-milling was carried out based on cumulative distribution rate of 400 mesh superfine powder（Va）.The physical properties of superfine Astragalus membranaceus root powder were studied at different levels of granularity.Results showed that superfine comminution increased the fluidity,water binding capacity,expansibility and bulk density of Astragalus membranaceus root.The maximum dissolution rate of total flavonoids from superfine A.membranaceus root powder of 400 mesh was 0.26 g/100 g.The optimal superfine comminution of Astragalus membranaceus root was achieved through dry comminution on high-speed pulverizer for 1 min,sieving through a 60 mesh sieve,moisture content adjustment to 6.7% and superfine comminution at-20 ℃ for 20 min.As a result,a Va of 86.9% was obtained.Moisture content had the greatest effect on Va,followed by comminution time and temperature.Moreover,a regression model for Va（Y） as a function of temperature（A）,comminution time（B） and moisture content（C） was obtained as follows： Y = 85.62 ＋ 0.085A ＋ 1.22B-3.48C ＋ 1.05AB ＋ 0.35AC ＋ 0.63BC-2.28A2-4.18B2-2.73C2.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第18期34-38,共5页
Food Science
关键词
黄芪
超微粉碎
体积累积分布率
特性
工艺优化
Astragalus membranaceus
superfine comminution
cumulative distribution rate
property
process optimization
