不同加工工艺对燕麦麸显微结构及有效成分溶出影响

Effects of Different Processing Ways on Microscopic Structure and Effective Composites of Oat Bran

对燕麦麸进行挤压加工及细胞级超微细粉,对照常规粉碎细粉,用显微观察法对其组织特征进行观察以及有效成分溶出特性观察。燕麦麸经超微粉碎后,显微镜下观察基本无完整细胞存在;挤压膨化后表面呈显著孔蜂窝状;其有效成分溶出特性有明显改变。

Oat bran was extruded and pulverized into cell-level ultramicro-power. Its tissue characteristics were observed with microscope, which are contrasted with those of power ground with the common grinding methods. Its dissolving-out character- istics of effective compositions were observed. The surface of honeycomb-like structure was produced by means of extrusion. Nearly all cell walls of oat bran are broken and dissolving out characterstics of effective compositions are remarkably improved afteri t isu ltra-finep ulverized.