Effect of superfine grinding on the physicochemical properties of bulbs of Fritillaria unibracteata Hsiao et K.C. Hsia powder

Food Science & Nutrition

Hai‐sheng Feng¹  Cai‐xia Li¹  Ying‐ying Liu¹  Shi‐zhen Ma¹ 

[1] Northwest Institute of Plateau Biology Chinese Academy of Sciences Xining China;

关键词: Fritillaria unibracteata;    particle size;    powder;    property;    superfine grinding;   

DOI  :  10.1002/fsn3.1203

来源: DOAJ

【 摘 要 】

Abstract This work aimed to determine the influence of superfine grinding on the physicochemical properties of bulbs of Fritillaria unibracteata Hsiao et K.C. Hsia (BFU) powder. For this purpose, fine powder (FP) and two superfine powders (SPs) were obtained via superfine and conventional grinding methods. The properties of different powders were studied and compared. Compared with FP, SPs exhibited higher values in terms of the angle of repose, swelling capacity, ethanol extraction yield, total alkaloid content, and imperialine content, while lower values in terms of particle size and bulk density. Especially, the total alkaloid content of SP‐I increased by 66.7%. Proper grinding is more conducive to reduce particle size and improve alkaloid content. FTIR analysis indicates that no new functional groups produced after superfine grinding. XRD analysis suggests that grinding treatment lead to decreases in the crystallinity. Therefore, superfine grinding displays immense potential in the BFU application.

【 授权许可】

Unknown