摘要
研究了微粉化处理对天麻(Gastrodia elata Bl.)粉的理化性质及在大鼠体内吸收的影响。对天麻普通粉和超微粉进行粒径大小、分布、微观形貌、休止角、滑角、膨胀力、松密度、水溶性和主要成分等理化指标的测定,以及天麻活性成分天麻素的生物利用度研究。结果表明:微粉化处理使天麻粉平均粒径由121.50μm减小到34.09μm,粒径分布范围变窄,粉体更加均匀;天麻微粉膨胀力、松密度和水溶性较之细粉均有不同程度的提高,粉体的流动性降低;红外光谱显示天麻经超微粉碎后其主要成分未发生变化。普通粉和微粉的天麻素绝对生物利用度分别是34.18%和45.49%。研究结果表明微粉化处理对天麻粉物理特性的改善有助于营养成分溶出,显著提高天麻有效成分的吸收率,为指导天麻微粉的应用生产提供理论依据。
The purpose of this study was to investigate the effect of micronization on the physicochemical properties of Gastrodia elata B1. powder and its absorption in rats. Physicochemical properties such as particle size, distribution, microstructure, angle of repose and slide, swelling capacity, bulk density, solubility, and components, were compared between powdered samples of fine and micronized Gastrodia elata B1. The absolute bioavailability of gastrodin, the active component of Gastrodia elata BI., was also determined. Results showed that micronization effectively reduced the average particle size from 121.50 to 34.09 μm, narrowed the range of particle size distribution, and resulted in a more uniform particle size. Compared to fine powder, micronized powder showed varying degrees of improvement in swelling capacity, bulk density, and solubility; however, the fluidity decreased. Infrared spectroscopy showed that the active components of Gastrodia elata B1. powder were not affected by micronization. The absolute bioavailability of gastrodin in free and micronized powders was 34.18% and 45.49%, respectively. The results showed that the micronization-induced improvement in physiochemical properties of Gastrodia elata B1. powder could improve dissolution of nutrients and the subsequent absorption of the active component, gastrodin. Thus, this study provides a theoretical basis for the application of micronization in the production of Gastrodia elata B1. powder.
出处
《现代食品科技》
EI
CAS
北大核心
2014年第12期153-157,229,共6页
Modern Food Science and Technology
基金
华南农业大学科技合作项目(H13354)
关键词
天麻
微粉化
理化性质
生物利用度
大鼠
Gastrodia elata B1.
micronization
physicochemical properties
bioavailability
rat
