气流超微粉碎对绿豆芽物理特性与抗氧化活性的影响

以经干燥处理后的绿豆芽为原料,比较经气流超微粉碎处理后绿豆芽多酚提取量、抗氧化活性及物理特性的变化。结果表明:气流超微粉碎的最佳条件为压力0.5MPa,转速5 000r/min。与常规粉碎相比,绿豆芽多酚提取量提高了10.74%,除DPPH自由基清除能力下降外,绿豆芽多酚对ABTS+自由基及羟自由基的清除能力分别提高了2.8%,13.2%;水含量、水活度、粒径大小明显减小,比表面积、溶解度及堆积密度均有提高,表明气流超微粉碎在一定程度上提高了绿豆芽粉的有效利用率。

Effect of airflow ultrafine pulverization on physical properties and antioxidant activity of mung bean sprouts

Taking the mung bean sprouts after drying as raw materials, the changes in the extraction amount, antioxidant activity and physical properties of mung bean sprouts polyphenols after airflow ultrafine crushing treatment were compared. The results show that the best conditions for ultrafine pulverization of air flow were as followed: pressure 0.5 MPa and speed 5 000 r/min. Compared with conventional crushing, the extraction of mung bean sprouts polyphenols increased by 10.74%. In addition to the reduction of DPPH free radical scavenging ability, the removal ability of mung bean sprouts polyphenols to ABTS⁺ free radicals and hydroxyl free radicals increased by 2.8% and 13.2%, respectively. The water content, water activity, and particle size were significantly reduced, and the specific surface area, solubility, and bulk density were increased, indicating that the air flow ultra-fine crushing had improved the effective utilization of mung bean sprout powder to a certain extent.