CHEN Jun, LIANG Rui-hong, LIU Xin-yu, LIU Wei, WU Shuang-shuang. Effect of superfine grinding of Lotus nut on the release rates of active ingredients[J]. Science and Technology of Food Industry, 2014, (23): 123-126. DOI: 10.13386/j.issn1002-0306.2014.23.016
Citation: CHEN Jun, LIANG Rui-hong, LIU Xin-yu, LIU Wei, WU Shuang-shuang. Effect of superfine grinding of Lotus nut on the release rates of active ingredients[J]. Science and Technology of Food Industry, 2014, (23): 123-126. DOI: 10.13386/j.issn1002-0306.2014.23.016

Effect of superfine grinding of Lotus nut on the release rates of active ingredients

  • In order to improve the release rate of functional components in Lotus nut, the effects of moisture content, pre- grinding, amount of Si O2 added, and operation parameter of air flow pulverizer on superfine grinding of Lotus nut was researched.Furthermore, the release rates of active ingredients of Lotus nut with different particle sizes in various solvents were analyzed. The results showed that reduction of moisture content, pre- grinding, addition of Si O2, as well as a suitable crush pressure ( 70Psi) and feed- in pressure ( 100Psi) was beneficial to superfine grinding, the particle size of final Lotus nut power was 4 ~ 18μm. The super- fine treatment could speed up the release rates significantly when water and alcohol were used as solvent but not for the case that simulated gastric fluid was used.
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