粉碎程度对蒲公英根粉性质的影响研究
Effect of Grinding Degree on Properties of Dandelion Root Powder
孙文君 1徐欣欣 1尹洪臣 2迟晓君1
作者信息
- 1. 山东农业工程学院 食品科学与工程学院,山东 济南 250100
- 2. 鄂伦春自治旗大杨树蒙农农副产品有限公司,内蒙古 呼伦贝尔市 021000
- 折叠
摘要
本文以内蒙古高寒地带蒲公英根为原料,探究粉碎程度对蒲公英根粉性质的影响.通过控制粉碎时间,得到不同粉碎程度的蒲公英根粉,然后测定不同粉碎程度蒲公英根粉的得粉率、色差、流动性、溶解性、充填性、膨胀力等物理性质,以及多糖、总黄酮等功能性成分含量和抗氧化活性.结果表明:蒲公英根粉的得粉率、溶解性、流动性、充填性以及抗氧化活性均随粉碎程度的增加而逐渐提高,膨胀力随着粉碎程度的增加而降低;色差随粉碎程度的增加,呈现更高的亮度.粉碎 60s时,多糖和总黄酮的含量最高,说明该条件最适宜此类功能性成分析出.本文为后期高寒地带蒲公英根高值化利用以及产品迭代升级奠定基础,为深度挖掘蒲公英根的保健价值并进行精深加工提供技术依据.
Abstract
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.
关键词
蒲公英根/粉碎程度/物理性质/功能性成分/抗氧化活性Key words
dandelion root/grinding degree/physical characteristics/functional components/antioxidant activity引用本文复制引用
基金项目
内蒙古自治区科技创新引导项目(呼财科[2021]850号)
出版年
2024
NETL
NSTL
万方数据