超微粉碎对当归物理化学特性影响的研究

Physical and Chemical Properties of Different Sized Angelica Powder

目的:研究当归经超微粉碎后5个不同粒度的理化特性,探索超微粉碎技术在当加工归中的应用价值。方法:通过扫描电镜(SEM)观察不同粒径当归粉的表面形态,测定粉体学参数休止角、滑角、持水力与膨胀力;热浸法测定水溶性溶出物的含量,利用热水提取蛋白质实验,采用Bradford方法测定蛋白质的含量,计算出蛋白质的溶解率。结果:随着当归颗粒粒径的减小,其休止角、滑角和溶解度增大,蛋白质的溶解率提高,持水力与膨胀力减小。不同粒径的当归粉表面形貌也有一定的差异。结论:超微粉碎技术改变了当归的物理化学特性,提高了其水溶性浸出物和蛋白质的溶出量,在医药加工业应用方面具有一定的潜力。

This work aimed to investigate the physical and chemical properties of angelica powder at 5 particle sizes, as well as the application of the superfine grinding technology in angelica. SEM observations revealed the shape and surface morphology of five types of angelica powder. The angle of repose and slide, water absorption index （WAI）, water solubility index （WSI） and swelling power were measured. The protein content was detected by the Bradford method. The results showed that the narrower the angelica diameter distribution, the higher the protein solubility and WSI, the larger the angle of repose and slide, and the lower WAI and swelling power. Different sized particles had different characteristics and surface morphologies. The superfine ground angelica shows some physicalchemical properties that might be of potential use in the medicine industry.