不同粒度对仙草全粉理化性质的影响

覃媚; 林慧; 卢红显; 袁誉智; 曾雪峰; 王培; 刘炳继; 戴梓茹

DOI:10.12161/j.issn.1005-6521.2026.11.006

食品研究与开发:2026,47(11):43-50

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不同粒度对仙草全粉理化性质的影响

覃媚1，林慧1，卢红显2，袁誉智1，曾雪峰3，王培1，刘炳继4*，戴梓茹1*

(1.北部湾大学食品工程学院广西高校北部湾海产品高值化利用与预制食品重点实验室，广西钦州535000；2. 钦州市技术转移中心，广西钦州 535000；3. 贵州大学酿酒与食品工程学院，贵州贵阳550025；4.广西灵山县宇峰保健食品有限公司，广西钦州 535000)

Effect of Different Particle Sizes on Physicochemical Properties of Whole Mesona chinensis Powder

QIN Mei1， LIN Hui1， LU Hongxian2， YUAN Yuzhi1， ZENG Xuefeng3， WANG Pei1，LIU Bingji4*， DAI Ziru1*

(1. Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf， College of Food Engineering， Beibu Gulf University， Qinzhou 535000， Guangxi， China；2. Qinzhou Technology Transfer Center， Qinzhou 535000， Guangxi， China； 3. School of Liquor and Food Engineering， Guizhou University， Guiyang 550025， Guizhou， China ； 4. Guangxi Lingshan Yufeng Health Food Co.， Ltd.， Qinzhou 535000， Guangxi， China)

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投稿时间：2025-02-21

中文摘要: 为高效利用仙草资源，通过机械力分级制备40～150目梯度粒度仙草全粉，系统解析粒度效应对粉体特性的影响。结果显示，经研磨和筛分处理后，不同粒度仙草全粉之间理化性质存在显著性差异（P<0.05）。随着粒度的减小，仙草粉末的松散度、持水能力和持油能力逐渐降低，休止角和滑动角逐渐增大；振实密度先减小后增大再减小，膨胀力先增大后减小。傅里叶变换红外光谱分析表明，微粉碎并没有改变仙草全粉粉体的化学成分和结构。综上表明，微粉碎技术能更好地改善仙草全粉品质。

中文关键词: 仙草全粉微粉碎粒度梯度效应粉体特性红外光谱

Abstract:To efficiently utilize Mesona chinensis resources， whole Mesona chinensis powders with gradient particle sizes of 40-150 mesh were prepared via mechanical classification. The effects of particle size on powder properties were systematically analyzed. The results showed that significant differences in physicochemical properties existed among whole Mesona chinensis powders with different particle sizes after grinding and sieving （P<0.05）. With the decrease of particle size， the bulk density， water holding capacity， and oil holding capacity of the powder gradually decreased， while the angle of repose and slide angle gradually increased. The tapped density first decreased， then increased and finally decreased， whereas the swelling power first increased and then decreased. Fourier transform infrared spectroscopy （FT-IR） analysis indicated that microgrinding did not alter the chemical composition and structure of the whole Mesona chinensis powder. In summary， micro-grinding technology could effectively improve the quality of the whole Mesona chinensis powder.

keywords: whole Mesona chinensis powder micro-grinding particle size gradient effect powder property infrared spectroscopy

文章编号：202611006 中图分类号： 文献标志码：

基金项目:广西高校中青年教师科研基础能力提升项目（2022KY0425）；广西科技厅重点研发项目（桂科AB22080036）；广西壮族自治区级大学生创新创业训练计划项目（S202311607191）

作者	单位
覃媚	1.北部湾大学食品工程学院广西高校北部湾海产品高值化利用与预制食品重点实验室,广西钦州535000；
林慧	1.北部湾大学食品工程学院广西高校北部湾海产品高值化利用与预制食品重点实验室,广西钦州535000；
卢红显	2. 钦州市技术转移中心,广西钦州 535000；
袁誉智	1.北部湾大学食品工程学院广西高校北部湾海产品高值化利用与预制食品重点实验室,广西钦州535000；
曾雪峰	3. 贵州大学酿酒与食品工程学院,贵州贵阳550025；
王培	1.北部湾大学食品工程学院广西高校北部湾海产品高值化利用与预制食品重点实验室,广西钦州535000；
刘炳继	4.广西灵山县宇峰保健食品有限公司,广西钦州 535000
戴梓茹	1.北部湾大学食品工程学院广西高校北部湾海产品高值化利用与预制食品重点实验室,广西钦州535000；

Author Name	Affiliation
QIN Mei	1. Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, College of Food Engineering, Beibu Gulf University, Qinzhou 535000, Guangxi, China；
LIN Hui	1. Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, College of Food Engineering, Beibu Gulf University, Qinzhou 535000, Guangxi, China；
LU Hongxian	2. Qinzhou Technology Transfer Center, Qinzhou 535000, Guangxi, China；
YUAN Yuzhi	1. Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, College of Food Engineering, Beibu Gulf University, Qinzhou 535000, Guangxi, China；
ZENG Xuefeng	3. School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou, China ；
WANG Pei	1. Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, College of Food Engineering, Beibu Gulf University, Qinzhou 535000, Guangxi, China；
LIU Bingji	4. Guangxi Lingshan Yufeng Health Food Co., Ltd., Qinzhou 535000, Guangxi, China
DAI Ziru	1. Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, College of Food Engineering, Beibu Gulf University, Qinzhou 535000, Guangxi, China；

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