【摘要】 桑叶制茶后所产生的碎茶渣内有多种天然活性物质，为进一步高效利用桑叶资源，本研究以桑叶碎茶渣为原料，经超微粉碎技术加工成茶粉，通过控制超微粉碎的时间来控制粉碎程度，研究粉碎程度对茶粉微观结构、休止角、分散性和活性成分（黄酮、多糖、茶多酚与γ-氨基丁酸）溶出量的影响。结果表明，茶粉的流动性较好，延长粉碎时间破坏了茶粉颗粒的致密结构，使粉体的孔隙增大，分散性增强；粉体中活性物质的溶出效果较好，其中，最佳粉碎时间为20 s，此时黄酮、多糖、茶多酚、γ-氨基丁酸的溶出量分别为34.0、14.2、92.5、2.8 mg/g，优于其他粉体。更多还原

【Abstract】 The broken tea residue produced by mulberry leaf tea production contains various natural active substances. In order to further efficiently utilize mulberry leaf resources, the mulberry Leaf green tea by-products were selected as raw material, and the ultrafine pulverization technology was applied for the processing in order to grind the by-products to powders. Tea powders were obtained through adjusting grinding times. The effect of grinding time on physiochemical properties of tea powders was also characterized. As a result, the fluidity of powders was favorable after grinding. Prolonging grinding time deconstructed the dense structure of tea powders,caused a porous appearance and enhanced the dispersibility of powders. Meanwhile, extraction efficiency of active ingredients was improved after grinding. Among those, the best powder grinding time was 20 s, and it showed a preferable extraction efficiency since the content of flavonoids, polysaccharides, tea polyphenol and γ-aminobutyric were 37.0, 14.2, 92.5 mg/g and 2.8 mg/g, respectively.更多还原