Physical and Chemical Properties of Different Sized Angelica Powder
超微粉碎对当归物理化学特性影响的研究

This work aimed to investigate the physical and chemical properties of angelica powder at 5 particle sizes, as well as the application of the superfine grinding technology in angelica. SEM observations revealed the shape and surface morphology of five types of angelica powder. The angle of repose and slide, water absorption index (WAI), water solubility index (WSI) and swelling power were measured. The protein content was detected by the Bradford method. The results showed that the narrower the angelica diameter distribution, the higher the protein solubility and WSI, the larger the angle of repose and slide, and the lower WAI and swelling power. Different sized particles had different characteristics and surface morphologies. The superfine ground angelica shows some physical-chemical properties that might be of potential use in the medicine industry.