欢迎访问《热带作物学报》,

热带作物学报 ›› 2020, Vol. 41 ›› Issue (5): 1030-1040.doi: 10.3969/j.issn.1000-2561.2020.05.025

• 农产品加工、保鲜、贮藏与分析检测 • 上一篇    下一篇

不同粒径鹧鸪茶粉体表征与理化特性的比较研究

时东杰1,房一明2,3,4,朱红英2,3,4,赵晶1,初众2,3,4,*()   

  1. 1. 黑龙江东方学院,黑龙江哈尔滨 150086
    2. 中国热带农业科学院香料饮料研究所,海南万宁 571533
    3. 海南兴科热带作物工程技术有限公司,海南万宁 571533
    4. 海南省热带香料饮料作物工程技术研究中心,海南万宁 571533
  • 收稿日期:2019-08-22 修回日期:2019-09-11 出版日期:2020-05-25 发布日期:2020-06-15
  • 通讯作者: 初众 E-mail:cz809@163.com
  • 作者简介:时东杰(1995—),女,硕士研究生,研究方向:食品工程。
  • 基金资助:
    海南省重点研发计划项目(DYF201908)

Comparative Study on Characterization and Physical and Chemical Properties of Mallotus peltatus Powder with Different Particle Sizes

SHI Dongjie1,FANG Yiming2,3,4,ZHU Hongying2,3,4,ZHAO Jing1,CHU Zhong2,3,4,*()   

  1. 1. Heilongjiang East College Institute, Harbin, Heilongjiang 150086, China
    2. Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
    3. Hainan Xingke Tropical Crop Engineering Technology Co. Ltd., Wanning, Hainan 571533, China
    4. Hainan Engineering Research Center for Tropical Spice and Beverage Crops, Wanning, Hainan 571533, China
  • Received:2019-08-22 Revised:2019-09-11 Online:2020-05-25 Published:2020-06-15
  • Contact: CHU Zhong E-mail:cz809@163.com

摘要:

本研究以海南植物鹧鸪茶为研究对象,比较了鹧鸪粗粉(D50为120.45 mm)、细粉(D50为65.86 mm)、超微粉Ⅰ、超微粉Ⅱ和超微粉Ⅲ5种粉体的表征与理化特性。通过色度测定、粒径测定、电镜扫描分析、红外光谱分析,探究5种不同粒径鹧鸪粉体的加工特性、流动性,以及5种粉体茶多糖和皂苷含量的变化规律。结果表明:随着粉体粒径逐渐减小,其溶解度、润湿性、流动性均增大,膨胀度、持水力减小;鹧鸪茶超微粉的茶多糖、皂苷含量明显高于粗粉、细粉;随着超微粉碎时间的延长,茶多糖含量逐渐增大,皂苷含量各不相同。不同粒径鹧鸪茶粉体的特性各不相同,综合比较得出,超微粉的溶解度、茶多糖、皂苷含量较高,更容易被人体吸收,生物利用度高,加工方便。因此,鹧鸪茶超微粉具有较好的开发前景。

关键词: 鹧鸪茶, 超微粉碎, 物化特性, 茶多糖含量, 皂苷含量

Abstract:

The characterization and physicochemical properties of crude powder (D50 120.45 mm), fine powder (D50 65.86 mm), ultrafine powder I, ultrafine powder II, and ultrafine powder III were compared by colorimetric determination, particle size measurement, electron microscopy analysis and infrared spectroscopy. The powder processing characteristics, fluidity of the powder, and the changes of the content of polysaccharides and saponins were studied. With the decrease of powder particle size, the solubility, wettability and fluidity of the powder increased, and the swelling degree and water holding capacity decreased. The content of tea polysaccharides and saponins in the ultrafine powder was also significantly higher than that of powder. The length of ultrafine pulverization, the content of tea polysaccharide gradually increased, and the saponin content was different. The characteristics of different particle size the powders of M. peltatus were different. Ultrafine powder has higher dissolution rate, tea polysaccharide, saponin content, so it is more easily absorbed by the human body. With high bioavailability and easy processing, ultrafine powder of M. peltatus has a better development prospect.

Key words: Mallotus peltatus, superfine pulverization, physicochemical properties, tea polysaccharide content, saponin content

中图分类号: 

  • S567.9