首页 | 官方网站   微博 | 高级检索  
     

杜仲雄花超微粉碎破壁条件优化
引用本文:魏媛媛,李伟业,温晓,于华忠.杜仲雄花超微粉碎破壁条件优化[J].食品工业科技,2019,40(22):207-212.
作者姓名:魏媛媛  李伟业  温晓  于华忠
作者单位:吉首大学林产化学加工工程湖南省重点实验室, 湖南张家界 427000
基金项目:湖南省教育厅杜仲资源高效综合利用技术产业化转化(13CY017)。
摘    要:采用超微粉碎物理破壁技术对杜仲雄花进行破壁,以杜仲雄花破壁率为指标,研究了粉碎时间、雄花水分含量和投料量对杜仲雄花破壁率的影响,并应用响应面曲线法对超微粉碎破壁杜仲雄花条件进行优化。同时测定破壁前后总黄酮、京尼平苷、桃叶珊瑚苷和绿原酸的浸出率。响应面法优化结果表明,最佳破壁条件为:粉碎时间8 min,投料量为100 g,雄花水分含量为6%,破壁率可达100%,通过对超微粉碎破壁处理前后花粉液显微镜下观察,表明超微粉碎具有很好的破壁效果,能促进总黄酮、绿原酸等内容物的释放,提高得率。

关 键 词:杜仲雄花    超微粉碎破壁技术    响应面优化
收稿时间:2019-03-03

Optimization of Ultrafine Powder Wall-broken Conditions of Eucommia ulmoides Male Flower
WEI Yuan-yuan,LI Wei-ye,WEN Xiao,YU Hua-zhong.Optimization of Ultrafine Powder Wall-broken Conditions of Eucommia ulmoides Male Flower[J].Science and Technology of Food Industry,2019,40(22):207-212.
Authors:WEI Yuan-yuan  LI Wei-ye  WEN Xiao  YU Hua-zhong
Affiliation:Key Laboratory of Hunan Forest Products and Chemical Industry Engineering, Jishou University, Zhangjiajie 427000, China
Abstract:The ultra-fine powder physical wall-breaking technology was used to break the wall of Eucommia ulmoides male flowers. Taking the wall-breaking rate of Eucommia ulmoides male flowers as an index,the effects of crushing time,water content of Eucommia ulmoides male flowers and feeding amount on the wall-breaking rate of Eucommia ulmoides male flowers were studied. The response surface curve method was used to optimize the conditions for breaking the wall of Eucommia ulmoides male flowers with ultra-fine powder and determine the leaching rate of flavonoids,aucubin,geniposide and chlorogenic acid before and after wall-breaking. Response surface methodology optimization results showed that the optimal wall-breaking conditions were as follows:Crushing time 8 min,feeding amount 100 g,water content of male flower 6%,wall-breaking rate up to 100%. Through microscopic observation of pollen liquid before and after ultra-fine powder wall-breaking treatment,it was shown that ultrafine powder had good wall-breaking effect,could promote the release of total flavonoids,chlorogenic acid and other contents,and improve the yield.
Keywords:
本文献已被 CNKI 等数据库收录!
点击此处可从《食品工业科技》浏览原始摘要信息
点击此处可从《食品工业科技》下载全文
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司    京ICP备09084417号-23

京公网安备 11010802026262号