灵芝超微粉理化特性研究

doi:10.3969/j.issn.1673-1689.2013.01.011

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灵芝超微粉理化特性研究
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                        10.3969/j.issn.1673-1689.2013.01.011
                    
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基金项目:浙江省重大科技专项农业项目(2009C12037)

Physicochemical Properties of Ultrafine Garnoderma lucidum Powder

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采用超微粉碎技术,得到了灵芝超微粉。对超微粉与常规粉(过60目筛得到)、超细粉(粒径≤30μm,相当于550目)的表征,显微镜观察和粗多糖溶出特性检测结果表明,灵芝超微粉粉体粒度分布在2.92~6.03μm(相当于5 654目),体积平均粒径为3.18μm,100%的粉体颗粒粒径(D100)小于9.96μm,呈对称的单峰分布,均匀性好;其比表面积为3.63μm/g,分别是常规和超细粉的15倍和2倍。同时超微粉细胞破壁完全,主要功效成分灵芝多糖在20 min时的浸出率与超细粉2 h时的浸出率相当,显示生物利用度得到有效提高。

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With ultrafine grinding process,an ultrafine powder of Garnoderma lucidum powder was obtained.Charactering and detecting results of the ultrafine powder,general powder(60 mesh) and superfine powder of Ganoderma showed that the particle diameter size distribution of the ultrafine powder was is 2.92~6.03 μm,the 50% particle diameter(D50) and the 100% particle diameter(D100) of the ultrafine powder were 3.18 μm and less than 9.96 μm,and showed unimodal distribution and well uniformity.The specific surface area of ultrafine powder with 3.63 μm/g is 15 times and 2 times of the general powder and superfine powder,respectively.Meanwhile,all cell walls of the ultrafine powder was completely broken.The leaching rate in water of polysaccharide,the main functional component within 20 minutes reached the level of the superfine powder at 2 hours which suggested that the bioavailability of the ultrafine powder of Garnoderma powder was effectively increased.The results will provide a new knowledge for developing new products with Garnoderma powder.

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杨晓丽,地里热巴·沙它尔,李翔,叶传松,沈立荣.灵芝超微粉理化特性研究[J].食品与生物技术学报,2013,32(1):69-74.

YANG Xiao-li, DILIREBA Sha-taer, LI Xiang, YE Chuan-song, SHEN Li-rong. Physicochemical Properties of Ultrafine Garnoderma lucidum Powder[J]. Journal of Food Science and Biotechnology,2013,32(1):69-74.

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在线发布日期: 2014-06-17
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