Ultrafine grinding and micropowder property of cabbage rich in γ-aminobutyric acid

Taking the dried cabbage rich in γ-aminobutyric acid (GABA) as testing material, with ball mill the influence of different ultrafine grinding time (3, 6, 9 and 11 hours) on the physical charecteristics the content of GABA and other nutritional substances in the dried cabbage was investigated. The results showed that the longer the grinding time, the smaller the particles size of the dried cabbage. Meantime, the proportion of smaller particles and the angle of repose significantly increased. The content of GABA, glucosinolate, soluble protein, soluble sugar and water activity (aw) all increased, but compared with control group, these values had no significant differences.