The aim of this study was to explore the effect of regular grinding and ultrafine grinding on the dissolution rate of the nutritional content and chemical composition in the fruit body of Tremella sp.tianshan. the particle size, fat, protein, polysaccharide and other nutrients of Tremella sp.tianshan and chemical composition were detected. The results showed that the average particle size of regular powder and ultrafine powder reached 328.460 μm and 67.518 μm respectively. Moreover, compared with regular powder, ultrafine grinding technology can effectively increase the dissolution rate of the nutritional content in term of fat (1.6%), protein (15.10%), crude polysaccharides (34.58%) of ultrafine powder. Through GC-MS (gas phase-mass spectrometry) analysis, the chemical components obtained by different grinding methods had common components and their unique components, and the main chemical constituents of Tremella sp.tianshan were alcohols, acids and esters. The common components including 1,2-cyclopentanedione, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 2,3-dimethylmaleic anhydride, E,E,Z-1,3,12-nonadecatriene-5,14-diol, muconic acid, linoleic acid, ethyl linoleate, and elaidic acid ethyl ester. The content of alcohols and alkanes increased, but ketones decreased in ultrafine grinding treatment. So Tremella sp.tianshan was a high-quality jelly fungi and different crushing processes had significant effect on the dissolution of the nutrients of Tremella sp.tianshan. This process has paved a broad way for the utilization of Tremella sp.tianshan.
YU Wenli
,
LI Peiqi
,
QIN Xinzheng
,
FAN Yonghong
,
SUN Qingpei
,
DILARE·Haimiti
,
AIHAIBAIER·Kasimu
,
WANG Weinan
. Effect of different crushing processes on nutritional content and chemical composition of Tremella sp.tianshan[J]. Food and Fermentation Industries, 2020
, 46(18)
: 122
-127
.
DOI: 10.13995/j.cnki.11-1802/ts.024261
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