摘要
对3种细度(细粉、微粉和超微粉)的桑叶粉进行了粒径、显微结构与功能成分溶出的测定。结果表明:与桑叶细粉相比,桑叶微粉和超微粉的平均粒径分别减小86.82%,91.39%。桑叶粉中主要功能成分的最大溶出量变化为:DNJ(1-脱氧野尻霉素)分别增大107.86%,118.75%(P<0.01);黄酮分别增大28.47%,31.86%(P<0.05);总酚分别增大0.40%,4.91%;多糖分别增大18.86%,36.57%(P<0.05);氨基酸态氮分别增大20.00%,45.00%(P<0.05);可溶性膳食纤维分别增大3 998.31%,6 809.12%(P<0.01);总膳食纤维分别增大324.84%,554.92%(P<0.01);不溶性膳食纤维分别减小53.31%,86.59%(P<0.01)。粉碎有利于桑叶粉功能成分的溶出。
The particle size,microstructure and dissolution of functional components of mulberry leaf powder with different fineness were measured.The three kinds of mulberry leaf powder was obtaind,fine powder,micro powder,and superfine powder.Compared with fine mulberry leaf powder,the average particle size of micro mulberry leaf powder and superfine powder decreased by 86.82%and 91.39% respectively.The content of DNJ（1-deoxynojirimycin）increased by 107.86% and 118.75%（P〈0.01）,and the content of total phenolics increased by 0.40% and 4.91%.Moreover,the content of polysaccharides increased by 18.86% and 36.57%（P〈0.01）,and the content of flavonoids increased by 28.47% and31.86%（P〈0.05）,with the contents of amino acid nitrogen increased by 20.00% and 45.00%.The Soluble dietary and total dietary fiber increased by 3 998.31% and 6 809.12%,324.84% and554.92%（P〈0.01）.Insoluble dietary fiber decreased by 53.31%and86.59%（P〈0.01）.Therefore,the fine pulverization increases the amount of the functional properties dissolution.
作者
李玲
丁晓雯
赵威
张高军
黄先智
LI Ling;DING Xiao-wen;ZHAO Wei;ZHANG Gao-jun;HUANG Xian-zhi(College of Biotechnology,Southwest University,Chongqing 400715,China;College of Food Science,Southwest University,Chongqing 400715,China;State Key Laboratory of Silk-worm Genomic Biology,Chongqing 400715,China)
出处
《食品与机械》
CSCD
北大核心
2018年第5期188-192,共5页
Food and Machinery
基金
国家现代农业(蚕桑)产业技术体系建设专项(编号:CARS-22-ZJ0503)
关键词
桑叶
细度
功能成分
mulberry leaf
physical properties
functional components
