Effect of Grinding Degree on Properties of Dandelion Root Powder
In this paper,dandelion root derived from alpine region of Inner Mongolia was selected as raw material to investigate the effect of grinding degree on physiochemical properties of dandelion root powder.Dandelion root powder were obtained through adjusting the grinding time,physical properties including powder yield,color difference,fluidity,solubility,filling property,expansion force were analyzed,content of functional components including polysaccharides and total flavonoids were determined,and the antioxidant activity was also characterized.The results showed that the increasing of grinding degree caused a rising of powder yield,solubility,fluidity,filling property,antioxidant activity and a decreasing of expansion force.Meanwhile,the contents of polysaccharides and total flavonoids were significantly higher than other groups when the dandelion root was crushed for 60 s(P＜0.05),which indicated 60 s of grinding was the optimal condition for the extraction of polysaccharides and flavonoids.This paper can be beneficial for the high-value utilization and products iteration of dandelion root derived from alpine region of Inner Mongolia,and provides a theoretical basis for exploring its health-keeping function and deeply processing methods.
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