摘要
拓展银杏叶超细粉的应用范围,对银杏叶超细粉的粒径分布、比表面积、银杏黄酮的溶出速度等理化特性进行研究。结果发现,300目银杏叶超细粉的颗粒大小均匀,粒径集中在6～26.3μm,经超细粉碎的银杏叶粉比表面积增加,银杏黄酮的浸出速度大大提高。
To extend area application of it, all kinds of physical and chemical properties of ultra-fine ginkgo leaves particles were studied. The results showed that the size of the ultra-fine Klep particles were more uniform in size, which centralized from 6 to 26.3 pm, their specific surface area and soaked speed of flavonoids were greatly increased as compared with the conventional coarse powder.
出处
《食品科技》
CAS
北大核心
2009年第1期63-65,共3页
Food Science and Technology
基金
山东省科技攻关项目(2005GG4409003)
关键词
银杏叶超细粉
总黄酮
粒径分布
ultra-fine ginkgo leaves particles
flavonoids
distribution of granule diameter
