食品工业科技2026，Vol.47Issue(12)：86-94,9.DOI:10.13386/j.issn1002-0306.2025050310
不同粒径德江天麻粉理化特性及体外消化特性研究
Physicochemical Properties and in Vitro Digestibility of Dejiang Gastrodia elata Powder with Different Particle Sizes
摘要
Abstract
To explore how particle size affects the physicochemical and in vitro digestion properties of Dejiang Gastrodia elata powder,this study ultrafinely ground the material into four fractions(50,100,200,and 300 mesh).Their microstruc-ture,physicochemical properties,antioxidant activity,and in vitro digestion were examined,and principal component analy-sis(PCA)was used to identify the optimal grind size.The results showed that the grinding treatment mainly modified the physical morphology of Dejiang G.elata powder,while its molecular structure unchanged.The angle of repose and slip angle of the powder increased with decreasing particle size,whereas the bulk density,water-holding capacity,and oil-hold-ing capacity decreased.The 200-mesh powder exhibited significantly higher soluble sugar content(13.43%)than the other particle sizes(P<0.05).Although no significant differences in polyphenol content were observed across particle sizes(P>0.05),the 50-mesh powder showed notably higher flavonoid(4.51%)and vitamin C(4.50 mg/100 g)contents(P<0.05),and the 100-mesh powder showed notably higher antioxidant capacity(P<0.05).During in vitro simulated gastrointestinal digestion,the 200-mesh powder exhibited significantly higher soluble sugar release,whereas the 300-mesh powder showed greater polyphenol release than the other particle sizes(P<0.05).PCA identified 50-mesh as the optimal particle size for Dejiang G.elata powder.Collectively,quality differs by particle size,with 50-mesh powder showing the best overall prop-erties,which provided a reference basis for further in-depth research on G.elata powder.关键词
天麻/不同粒径/理化特性/体外模拟胃肠消化/主成分分析Key words
Gastrodia elata/different particle sizes/physicochemical properties/in vitro simulated gastrointestinal diges-tion/principal component analysis分类
轻工纺织引用本文复制引用
朱苗,冉若飞,夏序群,朱颖,刘庆庆,李刚凤..不同粒径德江天麻粉理化特性及体外消化特性研究[J].食品工业科技,2026,47(12):86-94,9.基金项目
贵州省2024年省级大学生创新训练项目(S2024106651874) （S2024106651874）
贵州省千层次创新人才项目(2020-(2018)-028). （2020-(2018）
