Effects of superfine grinding on the physicochemical properties of dandelion tea powders

Abstract

To investigate the effects of superfine grinding technology on dandelion tea powders (DTPs), the 80-mesh coarse and 200-mesh superfine dandelion tea powder (DTP) were prepared. A laser particle size analyzer (LPSA), scanning electron microscopy (SEM), colorimetry, and UV-vis spectrophotometry were used to compare the differences in physicochemical properties such as particle size distribution, degree of cell breakage, fluidity and filling properties, color differences, solubility in water, total acid phenol, and flavone levels and antioxidant activities. Our results showed that the 200-mesh superfine DTP with the smaller particle size showed better performance in the tests, and may help to establish a foundation for research and development of dandelion tea.