摘要
[目的]以‘农大4号’欧李真空冻干果实为材料,比较常规研磨与破壁粉碎后制成的果粉在物理性质、化学成分和抗氧化活性方面的变化,为欧李果粉的利用提供依据。[方法]对冻干果实进行常规研磨粉碎与破壁粉碎,破壁粉经标准筛分为3个等级(100～200目破壁粉、200～300目破壁粉、300目破壁粉)。进一步对研磨粉与破壁全粉以及3个等级的破壁粉进行了物理性质、化学成分和抗氧化活性的测定与分析。[结果]与常规研磨果粉相比,破壁全粉容重降低和持水力、膨胀力和溶解性增大,有效成分溶出度显著提高,抗氧化活性显著增强;此外,破壁粉持水力、容重随粒径减小而降低,亮度值、水溶性指数、膨胀力随果粉粒径减小而增加;总酚、总黄酮及花色苷含量随粒径减小而降低,可溶性糖及可滴定酸含量随粒径减小而升高;破壁粉抗氧化活性随粒径减小而降低。[结论]破壁全粉物理性质优于研磨粉,有效成分及抗氧化能力均高于研磨粉;但是随着破壁粉粒径减小,物理性质有效改善,抗氧化活性成分显著降低,抗氧化活性也随之下降,但与常规研磨粉之间没有差异。
[Objectives] The aim of the study was to compare the effects of conventional grinding treatment and crushing treatment of freeze-dryed fruit of Cerasus humilis 'Nongda No.4' on the physical properties, chemical composition and antioxidant activity of the produced powder.[Methods] The 'Nongda No.4' freeze-dryed fruits were either routinely ground or crushed (cell wall disruption) to 3 levels (100 to 200 mesh, 200 to 300 mesh, and 300 mesh) measured by standard sifters. The physical properties, chemical constituents and antioxidant activities of conventional ground powder, whole cell wall disruption powder, and 3 different grades of cell wall disruption powder were measured and analyzed.[Results] Compared to the conventional ground powder, bulk density and water holding capacity of the cell wall disruption powder were reduced, while the water swelling capacity and water solubility index were increased. The dissolution degree of the active ingredient and the antioxidant activity were increased significantly ( P <0.005). In addition, the water holding capacity, bulk density, the content of total phenol, total flavonoids, anthocyanin and antioxidant activity of the cell wall disruption powder were decreased with the decrease of particle size;however, the brightness value, water solubility index, water swelling capacity, the content of soluble sugar and titrable acid were increased with the decrease of the particle size of the fruit powder.[Conclusion] The physical property of the whole cell wall disruption powder is better than that of the traditional grinding powder, and the active ingredients and antioxidant ability are higher than that of the conventional grinding powder. With the decrease of the particle size of the cell wall disruption powder, the physical properties were effectively improved, and both the antioxidant substance and the antioxidant activity were decreased significantly.
作者
晋楠
付鸿博
杜俊杰
王鹏飞
张建成
穆霄鹏
乔羽佳
韩轩轩
宣晓毛
Jin Nan;Fu Hongbo;Du Junjie;Wang Pengfei;Zhang Jiancheng;Mu Xiaopeng;Qiao Yujia;Han Xuanxuan;Xuan Xiaomao(College of Horticulture,Shanxi Agricultural University,Taigu 030801,China;Heilongjiang Academy of Agricultural Sciences, Rural Revitalization Technology Research Institute, Harbin 150000, China)
出处
《山西农业大学学报（自然科学版）》
CAS
北大核心
2019年第3期29-34,共6页
Journal of Shanxi Agricultural University(Natural Science Edition)
基金
山西省重点研发计划重点项目(201703D211001-04-04)
山西省重点研发计划项目(201703D221028-4)
关键词
欧李
冻干粉
物理特性
营养成分
抗氧化
Cerasus humilis
Freeze-drying powder
Physical properties
Nutrients
Antioxidants
