覆盆子超微粉体溶出特性的研究

Study on the dissolving-out characteristic of raspberry micro-powder

采用研磨式粉碎法对覆盆子干果进行超微粉碎,以索氏提取和恒温搅拌溶出的方法对不同的粉体粒度与覆盆子总黄酮溶出特点进行了研究。结果表明:经超微粉碎后,随着覆盆子粉体粒度的减小,其总黄酮溶出量呈明显增加的趋势,粉体为60、100、140、200目,其总黄酮溶出量分别是21.06、25.49、26.37、26.70、27.09mg/g;在溶出速率方面,粉体为200目其粒度较细时,其前50min溶出速率比较大,50min后其溶出速率逐渐减小并趋于稳定,说明这时覆盆子粉的溶出已基本完全,溶出时间对溶出量已影响不大;粉体粒度较粗时,在前50min其溶出速率较小,50min后其溶出速率有所减小,但减小的幅度要小于200目粉体,说明超微粉碎可以提高覆盆子的溶出速率和改善溶出效果,大大提高覆盆子的利用率。

The article studied the dissolving-out characteristic of total flavonoids of raspberry about different granularity by circumfluence distilling and invariant temperature mixing after raspberry is micro-comminuted with grinding. The results of the experiments show after micro-comminuted, the dissolving-out amount of total flavonoids increases clearly with the minishing of powder granularity. Particle size is 60-mesh, 100-mesh, 140- mesh and 200-mesh, the dissolving-out amount of total flavonoids is 21.06, 25.49, 26.37, 26.70, 27.09 mg/g. For the dissolving-out speed, particle size is smaller, such as 200-mesh, dissolving-out speed is more rapid before 50 minutes, but the dissolving-out speed minish gradually to stability after 50 minute, which show the dissolving of raspberry powder has completed nearly, dissolving time has little affection. If particle size is larger, the dissolving-out speed is slower before 50 minute, decrease gradually after 50 minutes, but the decrease extent is less than that of 200-mesh, which show micro-comminuting can improve the dissolving-out characteristic of total flavonoids of raspberry and enhance its using rate.