Qingran Meng1,2, Haoran Fan1,2, Feng Chen3, Tiancun Xiao4, Lianfu Zhang1,2,5,6. 1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China. 2. School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China. 3. Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, USA. 4. Inorganic Chemistry Laboratory, University of Oxford, Oxford, UK. 5. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, PR China. 6. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, PR China.
Abstract
BACKGROUND: Dendrobium officinale has been used in China for several thousand years as a health food and has become one of the most expensive tea materials worldwide as a result of extremely scarce resources in the wild and an increasing demand. Hence, it is very important to improve the depth and width of its application. In the present study, the physico-chemical, surface chemistry and thermal properties of micron range particles and coarse particles prepared by superfine grinding and shear pulverization were investigated. RESULTS: As the particle size decreased, the specific surface area of D. officinale powders increased significantly. Microscopy observations confirmed that superfine grinding effectively changed the original structure of D. officinale. The Fourier transform infrared spectroscopy spectra depicted the characteristic bands shifted in terms of absorbance and/or wave number as the powder particle size decreased. The crystallinity and intensity of the crystal peaks of D. officinale powders increased as the particle size decreased. Moisture sorption isotherms suggested that superfine powders were more unstable as a result of the increase in surface area, as well as the exposure of polar groups. CONCLUSION: The results of the present study suggest that superfine grinding may provide new methods of processing for D. officinale with respect to further enhancement of its application value.
BACKGROUND:Dendrobium officinale has been used in China for several thousand years as a health food and has become one of the most expensive tea materials worldwide as a result of extremely scarce resources in the wild and an increasing demand. Hence, it is very important to improve the depth and width of its application. In the present study, the physico-chemical, surface chemistry and thermal properties of micron range particles and coarse particles prepared by superfine grinding and shear pulverization were investigated. RESULTS: As the particle size decreased, the specific surface area of D. officinale powders increased significantly. Microscopy observations confirmed that superfine grinding effectively changed the original structure of D. officinale. The Fourier transform infrared spectroscopy spectra depicted the characteristic bands shifted in terms of absorbance and/or wave number as the powder particle size decreased. The crystallinity and intensity of the crystal peaks of D. officinale powders increased as the particle size decreased. Moisture sorption isotherms suggested that superfine powders were more unstable as a result of the increase in surface area, as well as the exposure of polar groups. CONCLUSION: The results of the present study suggest that superfine grinding may provide new methods of processing for D. officinale with respect to further enhancement of its application value.