不同粒径黑果枸杞粉体的理化性质分析

试验研究分析不同粒径和粉碎时间的黑果枸杞粉体的物化特性以及多糖、总酚和花色苷含量的变化，并结合粒度和扫描电子显微镜分析进行直观说明。使用高速粉碎机将干黑果枸杞粉碎，通过标准筛得到不同粒径的黑果枸杞粉体进行物化性质研究。结果表明，黑果枸杞经过粉碎处理后，色度、粉体流动性、复水比、持水性和松密度随粒径减小而降低；复水比和持水性随粉碎时间的延长而升高。随着粒径的减小，水分与膳食纤维含量逐渐降低，蛋白质和灰分含量逐渐升高，粗脂肪含量于120~200筛目间达到最大值为8.56%，随后含量降低；粉体中多糖含量逐渐增加，花色苷含量先增加后减小，于120~200筛目间达到最大值为24.30 mg/L。随着粉碎时间的延长，蛋白质含量与灰分逐渐降低，膳食纤维与粗脂肪含量逐渐升高，差异性显著（p<0.05）；粉碎时间在60 s时，200目筛下物多糖含量最高为152.47 mg/mL；花色苷含量逐渐下降；不同粒径和粉碎时间对粉体中总酚含量变化影响不显著（p>0.05）。对黑果枸杞进行粉碎处理得到不同粒径的粉体，其具有不同的物化性质，为黑果枸杞深加工产品的开发提供数据依据。

Physicochemical Properties of Lycium rathenicum Murr. Powder with Different Particle Sizes

In this research, the physicochemical characteristics of Lycium rathenicum Murr. powder with different particle sizes and subjected to different crushing times, as well as the changes in the contents of polysaccharide, total phenol and anthocyanins were analyzed. The particle size analysis and scanning electron microscopy examination allowed direct explanations. A high-speed pulverizer was used to grind the dried Lycium rathenicum Murr., and Lycium rathenicum Murr. powders with different particle sizes were obtained through standard sieves for the study of their physicochemical properties. The results showed that after grinding, the colour, powder fluidity, rehydration ratio, water-holding capacity and bulk density of Lycium rathenicum Murr. powder decreased with the reduction of particle size. The rehydration ratio and water-holding capacity increased with the extension of the grinding time. As the particle size decreased, the moisture and dietary fibre contents gradually decreased, the protein and ash contents gradually increased, and the crude fat content increased first and then decreased (with a maximum value of 8.56% between 120 and 200 meshes. The polysaccharide content gradually increased, while the anthocyanin content increased first then decreased (with a maximum value of 24.30 mg/L also between 120 and 200 meshes). With the extension of grinding, both the protein content and ash content decreased significantly, whilst the dietary fibre and crude fat contents gradually increased significantly (p<0.05). When the grinding time was 60 s, the polysaccharide content of the powder under 200 mesh was the highest (152.47 mg/mL); the anthocyanin content gradually decreased; the differences in the particle size and grinding time had no significant effect on the total phenol content of the powder (p>0.05). The grinding of Lycium ruthenicum Murr. to obtain powders with different particle sizes enabled the powders to have different physicochemical properties. The research provide a database for the development of deep-processed Lycium ruthenicum Murr. products.