西藏光核桃超微粉粉体特性及活性成分研究
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摘要
为探究超微粉碎技术对西藏光核桃粉粉体特性及活性成分的影响,本研究以西藏光核桃为试材,真空冷冻干燥后,粗粉碎3 min再超微粉碎5、10、15 min,对比分析粉体粒径、微观结构、流动性、吸湿性等粉体特性,多酚、多糖、水溶性果胶(WSP)等活性成分及其抗氧化活力。结果表明:随超微粉碎时间延长,光核桃粉粒径变小,离散度由6.58±0.54减小到2.86±0.09,粉体均一性提高。随超微粉碎时间延长,光核桃粉容积密度增大,压缩性减小,基本流动能增加。水合特性随超微粉碎时间延长逐渐增强,相对湿度小于50%时吸湿性无显著变化。光核桃经超微粉碎,多酚、多糖的抗氧化活力无显著变化;WSP含量显著降低,但抗氧化活力显著提高(p<0.05)。综合分析发现,超微粉碎技术可以制备品质优良的光核桃粉,较好地保留其主要活性成分及抗氧化活力,为光核桃深加工提供新途径。
To investigate the effect of superfine grinding on powder characteristics and active components of Prunus mira Koehne,freeze-drying combined with coarse grinding(3 min) and superfine grinding(5, 10 and 15 min, respectively) were employed to prepare the powder of Prunus mira Koehne. The powder characteristics(including particle size, microstructure, flowability and hygroscopicity) and the contents and antioxidant capacity of active components(including polyphenol, polysaccharide and water soluble pectin) of Prunus mira Koehne powder were determined. Results showed that with increasing superfine grinding time, the particle size of Prunus mira Koehne powder became smaller than coarse powder, and the size distribution span decreased from 6.58±0.54 to 2.86±0.09. A significant decline in the compressibility was observed, while both bulk density and basic fluidity energy increased. Superfine grinding technology could improve hydration characteristics of the powder. When relative humidity was less than 50%, the powder hygroscopicity had no significant change. The antioxidant activity of polyphenol and polysaccharide extracted from Prunus mira Koehne powder prepared by superfine grinding technology show no significant difference. Content of water soluble pectin extracted from Prunus mira Koehne powder was decreased, however, its antioxidant activity was significantly increased(p<0.05). Therefore, the superfine grinding technology could be a deep processing method to improve the quality of Prunus mira Koehne powder and preserve its active components.
To investigate the effect of superfine grinding on powder characteristics and active components of Prunus mira Koehne,freeze-drying combined with coarse grinding(3 min) and superfine grinding(5, 10 and 15 min, respectively) were employed to prepare the powder of Prunus mira Koehne. The powder characteristics(including particle size, microstructure, flowability and hygroscopicity) and the contents and antioxidant capacity of active components(including polyphenol, polysaccharide and water soluble pectin) of Prunus mira Koehne powder were determined. Results showed that with increasing superfine grinding time, the particle size of Prunus mira Koehne powder became smaller than coarse powder, and the size distribution span decreased from 6.58±0.54 to 2.86±0.09. A significant decline in the compressibility was observed, while both bulk density and basic fluidity energy increased. Superfine grinding technology could improve hydration characteristics of the powder. When relative humidity was less than 50%, the powder hygroscopicity had no significant change. The antioxidant activity of polyphenol and polysaccharide extracted from Prunus mira Koehne powder prepared by superfine grinding technology show no significant difference. Content of water soluble pectin extracted from Prunus mira Koehne powder was decreased, however, its antioxidant activity was significantly increased(p<0.05). Therefore, the superfine grinding technology could be a deep processing method to improve the quality of Prunus mira Koehne powder and preserve its active components.
引文
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[9]ZHAO X,DU F,ZHU Q,et al.Effect of superfine pulverization on properties of Astragalus membranaceus powder[J].Powder Technology,2010,203(3):620-625
[10]关二旗,郭武汉,卞科.超微粉碎对小麦粉品质特性影响的研究[J].中国粮油学报,2015,30(11):26-30GUAN Er-qi,GUO Wu-han,BIAN Chao.The effect of superfine grinding on the quality of wheat flour[J].Journal of the Chinese Cereal and Oil Association,2015,30(11):26-30
[11]Lee S,Yoo S,Ganesan P,et al.Physicochemical and antioxidative properties of Korean nanopowdered white ginseng[J].International Journal of Food Science&Technology,2014,48(10):2159-2165
[12]Muttakin S,Kim M S,Lee D U.Tailoring physicochemical and sensorial properties of defatted soybean flour using jet-milling technology[J].Food Chemistry,2015,187:106-111
[13]Uscategui D C R,Velásquez H J C,Valencia J U S.Concentrates of sugarcane juice and whey protein:Study of a new powder product obtained by spray drying of their combinations[J].Powder Technology,2018,333:429-438
[14]XIAO W,ZHANG Y,FAN C,et al.A Method for producing superfine black tea powder with enhanced infusion and dispersion property[J].Food Chemistry,2017,214:242-247
[15]Samain S,Dupas-Langlet M,Leturia M,et al.Caking of sucrose:Elucidation of the drying kinetics according to the relative humidity by considering external and internal mass transfer[J].Journal of Food Engineering,2017,212:298-308
[16]ZHANG Z,SONG H,ZHEN P,et al.Characterization of stipe and cap powders of mushroom(Lentinus edodes)prepared by different grinding methods[J].Journal of Food Engineering,2012,109(3):406-413
[17]JENG T L,HO P T,SHIH Y J,et al.Comparisons of protein,lipid,phenolics,γ-oryzanol,vitamin e,and mineral contents in bran layer of sodium azide-induced red rice mutants[J].Journal of the Science of Food&Agriculture,2011,91(8):1459-1465
[18]GUO X,SHA X,Rahman E,et al.Antioxidant capacity and amino acid profile of millet bran wine and the synergistic interaction between major polyphenols[J].Journal of Food Science&Technology,2018,55(3):1010-1020
[19]LI L,LE A,TAO M,et al.Sulfated modification and anticoagulant activity of pumpkin(Cucurbita pepo,Lady godiva)polysaccharide[J].International Journal of Biological Macromolecules,2018,106:447-455
[20]Dubois M,Gilles K A,Hamilton J K,et al.Colorimetric method for determination of sugars and related substances[J].Analytical Chemistry,1955,28(3):350-356
[21]Christiaens S,Mbong V B,Buggenhout S V,et al.Influence of processing on the pectin structure-function relationship in broccoli PuréE[J].Innovative Food Science&Emerging Technologies,2012,15(1):57-65
[22]ZHANG M,WANG F,Liu R,et al.Effects of Superfine grinding on physicochemical and antioxidant properties of Lycium barbarum polysaccharides[J].LWT-Food Science and Technology,2014,58(2):594-601
[23]Athmaselvi K A,Kumar C,Balasubramanian M,et al.Thermal,structural,and physical properties of freeze dried tropical fruit powder[J].Journal of Food Processing,2014,2014:1-10
[24]ZHAO X Y,AO Q,YANG L W,et al.Application of superfine pulverization technology in biomaterial industry[J].Journal of the Taiwan Institute of Chemical Engineers,2009,40(3):337-343
[25]YANG Y,JI G,XIAO W,et al.Changes to the physicochemical characteristics of wheat straw by mechanical ultrafine grinding[J].Cellulose,2014,21(5):3257-3268
[26]WU M,GAO F,YIN D M,et al.Processing of superfine grinding corn straw fiber-reinforced starch film and the enhancement on its mechanical properties[J].Polymers,2018,10(8):855
[27]MING J,CHEN L,HONG H,et al.Effect of superfine grinding on the physico-chemical,morphological and thermogravimetric properties of Lentinus edodes mushroom powders[J].Journal of the Science of Food&Agriculture,2015,95(12):2431-2437
[28]JIANG L,XU Q X,QIAO M,et al.Effect of superfine grinding on properties of Vaccinium bracteatum Thunb leaves powder[J].Food Science&Biotechnology,2017,26(6):1-8
[29]ZHANG L H,XU H D,LI S F.Effects of micronization on properties of Chaenomeles sinensis(Thouin)Koehne fruit powder[J].Innovative Food Science&Emerging Technologies,2009,10(4):633-637
[30]HUANG X,DOU J Y,LI D,et al.Effects of superfine grinding on properties of sugar beet pulp powders[J].LWT-Food Science and Technology,2017,87:203-209
[31]ZHAO X,AO Q,DU F,et al.Surface characterization of ginger powder examined by x-ray photoelectron spectroscopy and scanning electron microscopy[J].Colloids&Surfaces B:Biointerfaces,2010,79(2):494-500
[32]HU J,CHEN Y,NI D.Effect of superfine grinding on quality and antioxidant property of fine green tea powders[J].LWT-Food Science and Technology,2012,45(1):8-12
[33]ZHONG C,ZU Y,ZHAO X,et al.Effect of superfine grinding on physicochemical and antioxidant properties of pomegranate peel[J].International Journal of Food Science&Technology,2016,51(1):212-221
[34]CHEN Q M,FU M R,YUE F L,et al.Effect of superfine grinding on physicochemical properties,antioxidant activity and phenolic content of red rice(Oryza sativa L.)[J].Food&Nutrition Sciences,2015,6(14):1277-1284
[35]Caparino O A,Tang J,Nindo C I,et al.Effect of drying methods on the physical properties and microstructures of mango(Philippine carabao)powder[J].Journal of Food Engineering,2012,111(1):135-148
[36]Santomaso A,Lazzaro P,Canu P.Powder flowability and density ratios:The impact of granules packing[J].Chemical Engineering Science,2003,58(13):2857-2874
[37]ZHU F,DU B,XU B.Superfine grinding improves functional properties and antioxidant capacities of bran dietary fiber from qingke(Hull-Less Barley)grown in qinghai-Tibet plateau,China[J].Journal of Cereal Science,2015,65:43-47
[38]WANG K,SUN N,LI D,et al.Enzyme-controlled hygroscopicity and proton dynamics in sea cucumber(Stichopus japonicus)ovum peptide powders[J].Food Research International,2018,112:241-249
[39]HUANG K,DU B,XU B.Alterations in physicochemical properties and bile acid binding capacities of dietary fibers upon ultrafine grinding[J].Powder Technology,2018,326:146-150
[40]Baranowska I,Bajkacz S.A new UHPLC-MS/MS method for the determination of flavonoids in supplements and DPPH-UHPLC-UV method for the evaluation of the radical scavenging activity of flavonoids[J].Food Chemistry,2018,256:333-341
[41]MA L,CHEN H,ZHU W,et al.Effect of different drying methods on physicochemical properties and antioxidant activities of polysaccharides extracted from mushroom Inonotus obliquus[J].Food Research International,2013,50(2):633-640
[42]LIU Y,WANG L,LIU F,et al.Effect of grinding methods on structural,physicochemical,and functional properties of insoluble dietary fiber from orange peel[J].International Journal of Ploymer Science,2016,2016:1-7
[43]ZHAO X,ZHU H,ZHANG G,et al.Effect of superfine grinding on the physicochemical properties and antioxidant activity of red grape pomace powders[J].Powder Technology,2015,286:838-844
[44]ZHAO X,CHEN J,CHEN F,et al.Surface characterization of corn stalk superfine powder studied by FT-IR and XRD[J].Colloids&Surfaces B Biointerfaces,2013,104(3):207-212
[45]ZHAO G,LIANG X,WANG C,et al.Effect of superfine pulverization on physicochemical and medicinal properties of qili powder[J].Revista Brasileira De Farmacognosia,2014,24(5):584-590
[2]钟政昌,王婷,高根升,等.自然温度下光核桃果酒主发酵工艺优化[J].食品科学,2012,33(13):197-201ZHONG Zheng-chang,WANG Ting,GAO Gen-sheng,et al.Optimization of fermentation process for Prunus mira Koehne wine at natural temperature by response surface methodology[J].Food Science,2012,33(13):197-201
[3]钟政昌,普琼.西藏野桃凉果加工技术研究[J].林业科技通讯,2001,12:35-36ZHONG Zheng-chang,PU Qiong.Study on processing technology of preserved tibetan wild peach[J].Forest Science and Technology,2001,12:35-36
[4]蔡长河,钟明,黄炳雄,等.西藏野桃资源及其综合加工利用[J].广东农业科学,1997,6:25-26CAI Chang-he,ZHONG Ming,HUANG Bing-xiong,et al.Resources of Tibet wild peach and their comprehensive processing and utilization[J].Guangdong Agriculture Sciences,1997,6:25-26
[5]毕金峰,陈芹芹,刘璇,等.国内外果蔬粉加工技术与产业现状及展望[J].中国食品学报,2013,13(3):8-14BI Jin-feng,CHEN Qin-qin,LIU Xuan,et al.Research on techniques and industry situation and prospect for fruit-vegetable powder processing in domestic and aboard[J].Journal of Chinese Institute of Food Science and Technology,2013,13(3):8-14
[6]Karam M C,Petit J,Zimmer D,et al.Effects of drying and grinding in production of fruit and vegetable powders:a review[J].Journal of Food Engineering,2016,188:32-49
[7]史碧波,罗晓妙.果蔬粉的加工现状及应用[J].中国食品添加剂,2005,3:86-88,50SHI Bi-bo,LUO Xiao-miao.Processing state and application of fruit-vegetable powder[J].China Food Additives,2005,3:86-88,50
[8]向智男,宁正祥.超微粉碎技术及其在食品工业中的应用[J].食品研究与开发,2006,2:88-90,102XIANG Zhi-nan,NING Zheng-xiang.Technology of superfine grinding and its application in food industry[J].Food Research and Development,2006,2:88-90,102
[9]ZHAO X,DU F,ZHU Q,et al.Effect of superfine pulverization on properties of Astragalus membranaceus powder[J].Powder Technology,2010,203(3):620-625
[10]关二旗,郭武汉,卞科.超微粉碎对小麦粉品质特性影响的研究[J].中国粮油学报,2015,30(11):26-30GUAN Er-qi,GUO Wu-han,BIAN Chao.The effect of superfine grinding on the quality of wheat flour[J].Journal of the Chinese Cereal and Oil Association,2015,30(11):26-30
[11]Lee S,Yoo S,Ganesan P,et al.Physicochemical and antioxidative properties of Korean nanopowdered white ginseng[J].International Journal of Food Science&Technology,2014,48(10):2159-2165
[12]Muttakin S,Kim M S,Lee D U.Tailoring physicochemical and sensorial properties of defatted soybean flour using jet-milling technology[J].Food Chemistry,2015,187:106-111
[13]Uscategui D C R,Velásquez H J C,Valencia J U S.Concentrates of sugarcane juice and whey protein:Study of a new powder product obtained by spray drying of their combinations[J].Powder Technology,2018,333:429-438
[14]XIAO W,ZHANG Y,FAN C,et al.A Method for producing superfine black tea powder with enhanced infusion and dispersion property[J].Food Chemistry,2017,214:242-247
[15]Samain S,Dupas-Langlet M,Leturia M,et al.Caking of sucrose:Elucidation of the drying kinetics according to the relative humidity by considering external and internal mass transfer[J].Journal of Food Engineering,2017,212:298-308
[16]ZHANG Z,SONG H,ZHEN P,et al.Characterization of stipe and cap powders of mushroom(Lentinus edodes)prepared by different grinding methods[J].Journal of Food Engineering,2012,109(3):406-413
[17]JENG T L,HO P T,SHIH Y J,et al.Comparisons of protein,lipid,phenolics,γ-oryzanol,vitamin e,and mineral contents in bran layer of sodium azide-induced red rice mutants[J].Journal of the Science of Food&Agriculture,2011,91(8):1459-1465
[18]GUO X,SHA X,Rahman E,et al.Antioxidant capacity and amino acid profile of millet bran wine and the synergistic interaction between major polyphenols[J].Journal of Food Science&Technology,2018,55(3):1010-1020
[19]LI L,LE A,TAO M,et al.Sulfated modification and anticoagulant activity of pumpkin(Cucurbita pepo,Lady godiva)polysaccharide[J].International Journal of Biological Macromolecules,2018,106:447-455
[20]Dubois M,Gilles K A,Hamilton J K,et al.Colorimetric method for determination of sugars and related substances[J].Analytical Chemistry,1955,28(3):350-356
[21]Christiaens S,Mbong V B,Buggenhout S V,et al.Influence of processing on the pectin structure-function relationship in broccoli PuréE[J].Innovative Food Science&Emerging Technologies,2012,15(1):57-65
[22]ZHANG M,WANG F,Liu R,et al.Effects of Superfine grinding on physicochemical and antioxidant properties of Lycium barbarum polysaccharides[J].LWT-Food Science and Technology,2014,58(2):594-601
[23]Athmaselvi K A,Kumar C,Balasubramanian M,et al.Thermal,structural,and physical properties of freeze dried tropical fruit powder[J].Journal of Food Processing,2014,2014:1-10
[24]ZHAO X Y,AO Q,YANG L W,et al.Application of superfine pulverization technology in biomaterial industry[J].Journal of the Taiwan Institute of Chemical Engineers,2009,40(3):337-343
[25]YANG Y,JI G,XIAO W,et al.Changes to the physicochemical characteristics of wheat straw by mechanical ultrafine grinding[J].Cellulose,2014,21(5):3257-3268
[26]WU M,GAO F,YIN D M,et al.Processing of superfine grinding corn straw fiber-reinforced starch film and the enhancement on its mechanical properties[J].Polymers,2018,10(8):855
[27]MING J,CHEN L,HONG H,et al.Effect of superfine grinding on the physico-chemical,morphological and thermogravimetric properties of Lentinus edodes mushroom powders[J].Journal of the Science of Food&Agriculture,2015,95(12):2431-2437
[28]JIANG L,XU Q X,QIAO M,et al.Effect of superfine grinding on properties of Vaccinium bracteatum Thunb leaves powder[J].Food Science&Biotechnology,2017,26(6):1-8
[29]ZHANG L H,XU H D,LI S F.Effects of micronization on properties of Chaenomeles sinensis(Thouin)Koehne fruit powder[J].Innovative Food Science&Emerging Technologies,2009,10(4):633-637
[30]HUANG X,DOU J Y,LI D,et al.Effects of superfine grinding on properties of sugar beet pulp powders[J].LWT-Food Science and Technology,2017,87:203-209
[31]ZHAO X,AO Q,DU F,et al.Surface characterization of ginger powder examined by x-ray photoelectron spectroscopy and scanning electron microscopy[J].Colloids&Surfaces B:Biointerfaces,2010,79(2):494-500
[32]HU J,CHEN Y,NI D.Effect of superfine grinding on quality and antioxidant property of fine green tea powders[J].LWT-Food Science and Technology,2012,45(1):8-12
[33]ZHONG C,ZU Y,ZHAO X,et al.Effect of superfine grinding on physicochemical and antioxidant properties of pomegranate peel[J].International Journal of Food Science&Technology,2016,51(1):212-221
[34]CHEN Q M,FU M R,YUE F L,et al.Effect of superfine grinding on physicochemical properties,antioxidant activity and phenolic content of red rice(Oryza sativa L.)[J].Food&Nutrition Sciences,2015,6(14):1277-1284
[35]Caparino O A,Tang J,Nindo C I,et al.Effect of drying methods on the physical properties and microstructures of mango(Philippine carabao)powder[J].Journal of Food Engineering,2012,111(1):135-148
[36]Santomaso A,Lazzaro P,Canu P.Powder flowability and density ratios:The impact of granules packing[J].Chemical Engineering Science,2003,58(13):2857-2874
[37]ZHU F,DU B,XU B.Superfine grinding improves functional properties and antioxidant capacities of bran dietary fiber from qingke(Hull-Less Barley)grown in qinghai-Tibet plateau,China[J].Journal of Cereal Science,2015,65:43-47
[38]WANG K,SUN N,LI D,et al.Enzyme-controlled hygroscopicity and proton dynamics in sea cucumber(Stichopus japonicus)ovum peptide powders[J].Food Research International,2018,112:241-249
[39]HUANG K,DU B,XU B.Alterations in physicochemical properties and bile acid binding capacities of dietary fibers upon ultrafine grinding[J].Powder Technology,2018,326:146-150
[40]Baranowska I,Bajkacz S.A new UHPLC-MS/MS method for the determination of flavonoids in supplements and DPPH-UHPLC-UV method for the evaluation of the radical scavenging activity of flavonoids[J].Food Chemistry,2018,256:333-341
[41]MA L,CHEN H,ZHU W,et al.Effect of different drying methods on physicochemical properties and antioxidant activities of polysaccharides extracted from mushroom Inonotus obliquus[J].Food Research International,2013,50(2):633-640
[42]LIU Y,WANG L,LIU F,et al.Effect of grinding methods on structural,physicochemical,and functional properties of insoluble dietary fiber from orange peel[J].International Journal of Ploymer Science,2016,2016:1-7
[43]ZHAO X,ZHU H,ZHANG G,et al.Effect of superfine grinding on the physicochemical properties and antioxidant activity of red grape pomace powders[J].Powder Technology,2015,286:838-844
[44]ZHAO X,CHEN J,CHEN F,et al.Surface characterization of corn stalk superfine powder studied by FT-IR and XRD[J].Colloids&Surfaces B Biointerfaces,2013,104(3):207-212
[45]ZHAO G,LIANG X,WANG C,et al.Effect of superfine pulverization on physicochemical and medicinal properties of qili powder[J].Revista Brasileira De Farmacognosia,2014,24(5):584-590