超微粉碎提高薇菜粉活性成分的生物利用率

Using traditional osmunda japonica thunb powder as control, Osmunda japonica Thunb was ultrafine grind by planetary ball milling and high pressure homogenization, and their average particle size, angle of repose and the powder expansion force characteristics were determined and compared. Besides, the in vitro digestion model was designed to calculate the bioavailability and release amount of total flavonoids and total polyphenols in Osmunda japonica Thunb powder., The results indicated that the bioavailability and release amounts of total flavonoids and total polyphenols were significantly improved after ultrafine grinding. Compared with traditional Osmunda japonica Thunb powder, the bioavailabilities of flavonoids in power treated with the planetary ball milling and high- pressure homogenization method were increased by 6.09% and 3.58%, respectively, and the bioavailabilities of polyphenols were increased by 6.41% and 6.72%, respectively. Besides, the release amounts of total flavonoid were increased by 16.47% and 12.24%, respectively, and release amounts of polyphenols were increased by 50.07% and 50.08%, respectively. The results suggested that ultrafine grinding technology can effectively improve the extraction of active ingredients and increase its utilization in the digestion and absorption of the human body, which can provide reference for the research and development of functional products.