以常规薇菜粉为对照，通过行星球磨法、高压均质法对薇菜粉体进行超微粉碎，对粉体平均粒度、休止角和粉体膨胀力进行测定。并建立体外消化模型对薇菜总黄酮、总多酚的生物利用率、释放量进行计算。结果表明：超微粉碎后薇菜粉体的生物利用率及总黄酮、总多酚释放量都有了显著（p<0.05）提升。相比常规薇菜粉，采用行星球磨法和高压均质法处理后的薇菜粉体总黄酮生物利用率分别提高：6.09%和3.58%；总多酚生物利用率分别提高：6.41%和6.72%。总黄酮释放量分别增加：（8.35±0.57）mg/g、（7.27±0.74）mg/g；总多酚释放量分别增加：（3.44 mg±0.43）mg/g，（3.67±0.44）mg/g。说明超微粉碎技术可以有效提高活性成分的溶出及其在人体消化吸收的生物利用率，本试验结果可为薇菜功能性产品研发做参考。

Using traditional osmunda japonica thunb powder as control, Osmunda japonica Thunb was ultrafine grind by planetary ball milling and high pressure homogenization, and their average particle size, angle of repose and the powder expansion force characteristics were determined and compared. Besides, the in vitro digestion model was designed to calculate the bioavailability and release amount of total flavonoids and total polyphenols in Osmunda japonica Thunb powder., The results indicated that the bioavailability and release amounts of total flavonoids and total polyphenols were significantly improved after ultrafine grinding. Compared with traditional Osmunda japonica Thunb powder, the bioavailabilities of flavonoids in power treated with the planetary ball milling and high- pressure homogenization method were increased by 6.09% and 3.58%, respectively, and the bioavailabilities of polyphenols were increased by 6.41% and 6.72%, respectively. Besides, the release amounts of total flavonoid were increased by 16.47% and 12.24%, respectively, and release amounts of polyphenols were increased by 50.07% and 50.08%, respectively. The results suggested that ultrafine grinding technology can effectively improve the extraction of active ingredients and increase its utilization in the digestion and absorption of the human body, which can provide reference for the research and development of functional products.

“十三五”国家重点研发计划项目（2016YFC0500307-07）