施锴云^1，2，冯爱博²，益 莎^1，2，贺 亮¹，杨 波²，杨 光²，李 琴^1*

（1.国家林业局竹笋工程技术研究中心，浙江省林业科学研究院，浙江省竹类研究重点实验室，浙江 杭州 310023；

2.上海理工大学医疗器械与食品学院，上海 200093）

摘要：以竹笋壳为原料，利用气流粉碎机对竹笋壳细粉进行超微粉碎，对投料量、进料速度、气流压力及粉碎次数进行考察，制定理化性质指标，对其理化性质进行评价。结果表明，竹笋壳最佳超微粉碎工艺参数为：投料量为70 g，进料速度为0.3 g/s，粉碎压力与进料压力均为0.35 MPa，粉碎1次。经过最佳超微粉碎工艺可以达到具有最佳理化性质的竹笋壳粉体。超微粉碎技术有助于竹笋壳中黄酮类化合物的溶出，为后续工业生产奠定良好基础。

关键词：竹笋壳；超微粉碎；理化性质；黄酮类化合物

中图分类号：TS209    文献标识码：A    文章编号：1674-506X（2020）01-0020-0008

Optimization of Process Parameters and Study on Flavonoid Dissolution of Bamboo Shoot Shell by Ultrafine Grinding Technology

SHI Kai-yun^1，2, FENG Ai-bo², YI Sha^1，2, HE Liang¹, YANG Bo², YANG Guang², LI Qin^1*

（1.Bamboo Shoots Engineering Research Center of the State Forestry Bureau, Zhejiang Forestry Academy, Zhejiang Provincial

Key Laboratory of Bamboo Shoot Research, Hangzhou Zhejiang 310023, China;

2.School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China）

Abstract：The bamboo shoot shell was used as raw material, and the bamboo shoot shell fine powder was ultrafine grinded by jet mill. The amount of feed, feed rate, gas flow pressure and number of crushing were investigated. The physical and chemical properties were determined and their physical and chemical properties were evaluated. The results showed that the optimal ultrafine grinding process parameters of bamboo shoot shell were as follows: the feed amount was 70 g and the feed rate was 0.3 g/s, and the pulverization pressure and feed pressure were both 0.35 MPa, and the pulverization was performed once. Using the best ultrafine grinding process, the bamboo shoot shell powder with the best physical and chemical properties can be obtained. The ultrafine grinding technology contributes to the dissolution of flavonoids in the bamboo shoot shell and lays a good foundation for subsequent industrial production.

Keywords：bamboo shoot shell; ultrafine grinding; physicochemical properties; flavonoids

doi：10.3969/j.issn.1674-506X.2020.01-005

收稿日期：2019-09-04

基金项目：浙江省属科研院所扶持专项“竹笋加工剩余物增值关键技术及功能产品研发”（2019F1065-12）

作者简介：施锴云（1996-），女，硕士，主要从事森林食品深加工工作。

*通讯作者

引文格式：施锴云,冯爱博,益莎,等.超微粉碎技术粉碎竹笋壳的工艺参数优化及其黄酮溶出效果的研究[J].食品与发酵科技,2020,56(1):20-26,38.