| 超微粉碎对莲子心理化性质和抗氧化活性的影响 |
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| 引用本文： | 代红飞,傅茂润,曲清莉.超微粉碎对莲子心理化性质和抗氧化活性的影响[J].食品安全质量检测技术,2015,6(3):787-793. |
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| 作者姓名： | 代红飞 傅茂润 曲清莉 |
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| 作者单位： | 齐鲁工业大学食品科学与工程学院,齐鲁工业大学食品科学与工程学院,齐鲁工业大学食品科学与工程学院 |
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| 基金项目： | 山东省农业重大应用技术创新项目(2013026) |
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| 摘 要： | 目的用超微粉碎技术加工莲子心,对超微莲子心粉体的理化性质、抗氧化活性和相关物质进行研究,以期改善莲子心粉的加工适应性。方法检测不同粒径(D90分别为302.5μm、175.0μm、75.2μm和34.3μm)莲子心粉的溶解度、高温持水能力、抗氧化活性、酚类物质总黄酮含量。结果随着莲子心粉粒径的减小,粉体的溶解度逐渐增大,高温持水能力得到显著改善。超微粉碎处理提高了莲子心提取液的抗氧化能力(还原能力、超氧阴离子清除能力、DPPH自由基清除能力、羟自由基清除能力),莲子心粉的粒径越小,其提取液的抗氧化能力越高;增加了相关抗氧化活性物质(总酚、总黄酮)的溶出量,溶出量随粒径的减小而增加。结论超微粉碎技术可以改善莲子心粉体的理化性质,提高莲子心的抗氧化能力。
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| 关 键 词： | 超微粉碎 莲子心 理化性质 加工特性 抗氧化能力 |
| 收稿时间： | 2014/12/17 0:00:00 |
| 修稿时间： | 2015/2/11 0:00:00 |
Effects of superfine grinding on physicochemical characteristics and antiox-idant activity of lotus plumule |
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| DAI Hong-Fei,FU Mao-Run and QU Qing-Li.Effects of superfine grinding on physicochemical characteristics and antiox-idant activity of lotus plumule[J].Food Safety and Quality Detection Technology,2015,6(3):787-793. |
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| Authors: | DAI Hong-Fei FU Mao-Run and QU Qing-Li |
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| Affiliation: | College of Food Science and Engineering,Qilu University of Technology,College of Food Science and Engineering,Qilu University of Technology,College of Food Science and Engineering,Qilu University of Technology |
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| Abstract: | To extend the processing properties of lotus germ, the physicochemical properties, antioxidant activity and involved compounds of different sized lotus germ powder ground by superfine grinding technology were detected .Results showed that with the powder diameter reduced,water solubility increased and high temperature water-binding capacity were improved after superfine ground. In addition, superfine grinding improved antioxidant capacity of lotus germ powder, including reducing capacity, O2-.scavenging ,DPPH radical scavenging, hydroxyl radical scavenging involved compounds, such as total phenolic content and total flavonoids contentwere enhanced. These results all indicated the superfine grinding technology improve the physical-chemical characteristics and processing properties of lotus germ, as well as the antioxidant capacities. |
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| Keywords: | superfine grinding technology plumula nelumbisi physicochemical characteristic processing property antioxidant capacity |
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