关键词: 桑叶, 超微粉, 物化特性, 黄酮, 动力学分析

Abstract:

Basic physicochemical characteristics of mulberry leaf powder with different particle sizes were compared
including particle diameter, microscopic features, infrared spectral information, comprehensive characteristics, water and
oil holding capacity and expansibility, as well as dissolution pattern of flavones with the aim of helping exploit and utilize
mulberry leaves. Results from microscopic observation and infrared spectroscopic analysis demonstrated that cell walls
of mulberry leaves were crumbled after superfine grinding while the main chemical constituents remained unchanged. On
the other hand, flowability, expansibility and water and oil holding capacity were all declined with the decrease in particle
size. Dissolution tests indicated the smaller the particle size of mulberry leaf powder was, the larger amount of flavones was
dissolved out. In addition, simulated intestinal juice contributed to better dissolution of flavones than gastric juice. Based on
dynamic analysis, the corresponding kinetic models were established to describe the dissolution of flavones from mulberry
leaf powder with different particle sizes.

Key words: mulberry leaf, ultrafine powder, physicochemical characteristics, flavone, dynamic analysis