| 葡萄皮超微粉体特性研究 |
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| 引用本文： | 王 华,徐春雅,范毅强.葡萄皮超微粉体特性研究[J].食品科学,2009,30(11):115-117. |
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| 作者姓名： | 王 华 徐春雅 范毅强 |
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| 作者单位： | 1.西北农林科技大学葡萄酒学院 2.西北农林科技大学食品科学与工程学院 |
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| 摘 要： | 利用超微粉碎技术将葡萄皮粉碎成粒度均一、表观性能良好的超微颗粒。通过对葡萄皮粉体性质研究表明，随着葡萄皮微粒粒径的不断减小，其流动性、溶解性、分散性和多酚类物质的溶出量均有所增大，其营养成分可以更好地被人体吸收利用。
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| 关 键 词： | 葡萄皮 超微粉碎 粉体性质 |
| 收稿时间： | 2008-03-20 |
Characteristics Investigation of Grape Skin Ultrafine Powder |
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| WANG Hua,XU Chun-ya,FAN Yi-qiang.Characteristics Investigation of Grape Skin Ultrafine Powder[J].Food Science,2009,30(11):115-117. |
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| Authors: | WANG Hua XU Chun-ya FAN Yi-qiang |
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| Affiliation: | 1.College of Enology, Northwest A&F University, Yangling 712100, China；
2.College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China |
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| Abstract: | Grape skin was processed into ultrafine powder. The average particle size of grape skin ultrafine powder was determined as 7.8μm and the broken rate of cell wall was calculated as 100%. Several characteristic indexes of the grape skin ultrafine powder and common powders with different particle sizes were compared. The results showed that the smaller grape skin powder particle size, the higher the fluidity, the solubility, the distribution and dissolution of polyphenols. Therefore, the nutritional components in grape skin ultrafine powder can be better absorbed by human body. |
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| Keywords: | grape skin ultrafine powder characteristics |
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