Abstract
［Objective ］ The effect of milling methods on tartary buckwheat leaves was discussed.［Methods ］ Tartary buckwheat leaves（Heifeng 1） were used as raw materials and the effects of the different grinding treatments (electric stone mill,ultra -microcrushing,steel grinding,grainmill ) on the physical -chemical characteristics such as particle size,specific surface area,density,angle of repose,nutrient composition and hydration characteristics of tartary buckwheat leaf powder were investigated.［Results］ The contents of protein -soluble dietary fiber,chlorophyll and functional components GABA,rutin and quercetin in tartary buckwheat leaf powder prepared by ultrafine grinding were significantly higher than those of other methods.The particle size of tartary buckwheat leaf powder was small when prepared by the electric stone mill,followed by ultrafine grinding,and the color was the brightest.The D50 was three to five times more than that of previous grinding techniques,the specific surface area and cell breakage rate were the lowest,and the fluidity was the highest after the grains were ground.The water -holding capacity of grain mill leaf powder was the highest,and the water solubility was the lowest.At room temperature,the swelling property of tartary buckwheat leaf powder decreased with the decrease in powder particle size.Fourier transform infrared spectroscopy analysis showed that the infrared absorption spectra of tartary buckwheat leaf powder by four milling methods were the same,all of which contained O —H,C—H,C=O,N—H and C —O—C bonds.［Conclusion ］ Different grinding methods affect the characteristics of tartary buckwheat leaf powder,and the grinding method can be selected according to the terminal use.Among them,ultrafine grinding has the best retention of functional components of tartary buckwheat leaf powder.
Publication Date
2-18-2025
First Page
21
Last Page
27
DOI
10.13652/j.spjx.1003.5788.2023.81213
Recommended Citation
Yuxia, FENG; Meilin, QU; Zhe, CHENG; and Yunlong, LI
(2025)
"Effects of different milling methods on the physicochemical properties of tartary buckwheat leaf powder,"
Food and Machinery: Vol. 40:
Iss.
10, Article 4.
DOI: 10.13652/j.spjx.1003.5788.2023.81213
Available at:
https://www.ifoodmm.cn/journal/vol40/iss10/4
References
[1] HUDA M N,LU S,JAHAN T,et al.Treasure from garden:bioactive compounds of buckwheat [J].Food Chemistry,2021,335:127653.
[2] LI H,LU Q,LIU A,et al.Comparative metabolomics study of Tartary (Fagopyrum tataricum (L.) Gaertn ) and common (Fagopyrum esculentum Moench ) buckwheat seeds [J].Food Chemistry,2021,371:131125.
[3] KRZYSZTOF D,DANUTA G,ARTUR S,et al.The content of dietary fibre and polyphenols in morphological parts of buckwheat (Fagopyrum tataricum ) [J].Plant Foods for Human Nutrition (Dordrecht,Netherlands ),2018,73(1):82-88.
[4] TUAN P A,THWE A A,KIM J K,et al.Molecular characterisation and the light -dark regulation of carotenoid biosynthesis in sprouts of tartary buckwheat (Fagopyrum tataricum Gaertn ) [J].Food Chemistry,2013,141(4):3 803-3 812.
[5] CHENG F,GE X,GAO C,et al.The distribution of D-chiro-inositol in buckwheat and its antioxidative effect in HepG 2[J].Journal of Cereal Science,2019,89:102808.
[6] 冯瑜霞,程哲,李云龙.苦荞叶营养价值分析及其应用的研究现状 [J].食品研究与开发,2023,44(20):207-211.FENG Y X,CHENG Z,LI Y L.Research status of nutritional value analysis and application of tartary buckwheat leaves [J].Food Research and Development,2023,44(20):207-211.
[7] 郝林,丁俐,杨武德,等.半发酵结合果胶酶制备苦荞叶茶的方法:CN104585424 B[P].2017-11-28.HAO L,DING L,YANG W D,et al.The method of preparing tartary buckwheat leaf tea by semi -fermentation combined with pectinase:CN104585424 B[P].2017-11-28.
[8] 胡新中,张敏,李小平,等.一种苦荞叶凉茶及制备方法:CN104719567 A[P].2015-06-24.HU X Z,ZHANG M,LI X P,et al.A kind of tartary buckwheat leaf herbal tea and its preparation method:CN 104719567 A[P].2015-06-24.
[9] 张玉珊,赵海禄,王志辉,等.一种保健苦荞叶茶的制备方法:CN105010682 B[P].2018-07-13.ZHANG Y S,ZHAO H L,WANG Z H,et al.A preparation method of health buckwheat leaf tea:CN105010682 B[P].2018-07-13.
[10] 马挺军,王珊,夏辅尉.一种苦荞叶复合袋泡茶及其制备方法:CN107801814 A[P].2018-03-16.MA T J,WANG S,XIA F W.A kind of tartary buckwheat leaf compound bag tea and its preparation method: CN 107801814A[P].2018-03-16.
[11] 闫美姣,李云龙,李红梅,等.真空挤压对杂粮面条品质与功能的影响 [J].食品与机械,2020,36(5):187-193.YAN M J,LI Y L,LI H M,et al.Effects of vacuum extrusion on the quality and function of coarse grain noodles [J].Food & Machinery,2020,36(5):187-193.
[12] ZHAO X,YANG Z,GAI G,et al.Effect of superfine grinding on properties of ginger powder [J].Journal of Food Engineering,2009,91(2):217-222.
[13] BAI Y,LI Y.Preparation and characterization of crosslinked porous cellulose beads [J].Carbohydrate Polymers,2006,64(3):402-407.
[14] 王大为,吴丽娟,孙丽琴.玉米膳食纤维的粉体特性 [J].食品科学,2011,32(17):65-68.WANG D W,WU L J,SUN L Q.Powder properties of corn dietary fiber [J].Food Science,2011,32(17):65-68.
[15] ZHANG Y,ZHANG M,GUO X,et al.Improving the adsorption characteristics and antioxidant activity of oat bran by superfine grinding [J].Food Science & Nutrition,2023,11(1):216-227.|[16] CHEN S,NI Z,THAKUR K,et al.Effect of grape seed power on the structural and physicochemical properties of wheat gluten in noodle preparation system [J].Food Chemistry,2021,355:129500.
[17] ZHU F,DU B,XU B.Superfine grinding improves functional properties and antioxidant capacities of bran dietary fibre from Qingke (hull-less barley ) grown in Qinghai -Tibet Plateau,China [J].Journal of Cereal Science,2015,65:43-47.
[18] TAO B,YE F,LI H,et al.Phenolic profile and in vitro antioxidant capacity of insoluble dietary fiber powders from citrus (Citrus junos Sieb.ex Tanaka ) pomace as affected by ultrafine grinding [J].Journal of Agricultural and Food Chemistry,2014,62(29):7 166-7 173.
[19] 周晚霞,黎怡红,陈炎,等.不同粒径小麦全粉的营养及加工特性比较 [J].现代食品科技,2020,36(9):172-180.ZHOU W X,LI Y H,CHEN Y,et al.Comparison of nutritional and processing characteristics of wheat flour with different particle sizes [J].Modern Food Science and Technology,2020,36(9):172-180.
[20] 郭慧珍,党斌,张杰,等.不同磨粉方式对青稞粉品质特性的影响 [J].核农学报,2022,36(5):988-997.GUO H Z,DANG B,ZHANG J,et al.Effects of different milling methods on the quality characteristics of highland barley flour [J].Acta Agriculturae Nuclear,2022,36(5):988-997.
[21] ZHAO X,DU F,ZHU Q,et al.Effect of superfine pulverization on properties of Astragalus membranaceus powder [J].Powder Technology,2010,203(3):620-625.
[22] HUANG X,DOU J,LI D,et al.Effects of superfine grinding on properties of sugar beet pulp powders [J].LWT-Food Science and Technology,2018,87:203-209.
[23] HU J,CHEN Y,NI D.Effect of superfine grinding on quality and antioxidant property of fine green tea powders [J].LWT-Food Science and Technology,2012,45(1):8-12.
[24] 易甜,崔文文,王明锐,等.锦橙皮渣膳食纤维微粉化及其功能特性分析 [J].食品科学,2019,40(10):8-14.YI T,CUI W W,WANG M R,et al.Micronization and functional properties of dietary fiber from Jincheng orange peel residue [J].Food Science,2019,40(10):8-14.[25] 赵萌萌,党斌,张文刚,等.超微粉碎对青稞麸皮粉微观结构及功能特性的影响 [J].农业工程学报,2020,36(8):278-286.ZHAO M M,DANG B,ZHANG W G,et al.Effects of ultrafine grinding on microstructure and functional properties of highland barley bran powder [J].ACTA Agricultural Engineering,2020,36(8):278-286.
[26] ZHONG C,ZU Y,ZHAO X,et al.Effect of superfine grinding on physicochemical and antioxidant properties of pomegranate peel[J].International Journal of Food Science & Technology,2016,51(1):212-221.
[27] HUANG X,LIANG K,LIU Q,et al.Superfine grinding affects physicochemical,thermal and structural properties of Moringa oleifera leaf powders [J].Industrial Crops and Products,2020,151:112472.
[28] 洪杰,张绍英.湿法超微粉碎对大豆膳食纤维素微粒结构及物性的影响 [J].中国农业大学学报,2005,10(3):90-94.HONG J,ZHANG S Y.Effect of wet ultrafine grinding on the structure and physical properties of soybean dietary cellulose particles [J].Journal of China Agricultural University,2005,10(3):90-94.
[29] ZHAO X,LIU H,ZHANG X,et al.Effect of pressure grinding technology on the physicochemical and antioxidant properties of Tremella aurantialba powder [J].Journal of Food Processing and Preservation,2018,42(12):13833.
[30] REDDY D H K,HARINATH Y,SESHAIAH K,et al.Biosorption of Pb (II) from aqueous solutions using chemically modified Moringa oleifera tree leaves [J].Chemical Engineering Journal,2010,162(2):626-634.
[31] STANI C,VACCARI L,MITRI E,et al.FTIR investigation of the secondary structure of type I collagen:new insight into the amide III band [J].Spectrochimica Acta Part A:Molecular and Biomolecular Spectroscopy,2020,229:118006.
[32] ZHAO X,ZHU H,CHEN J,et al.FTIR,XRD and SEM analysis of ginger powders with different size [J].Journal of Food Processing and Preservation,2015,39(6):2 017-2 026.
[33] ZHAO X,MENG A,ZHANG X,et al.Effects of ultrafine grinding on physicochemical,functional and surface properties of ginger stem powders [J].Journal of the Science of Food and Agriculture,2020,100(15):5 558-5 568.
