超微粉碎对莲子心理化性质和抗氧化活性的影响
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302.5 μm、175.0 μm、75.2 μm和34.3 μm)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。
Objective To improve the processing properties and biological activity of lotus plumule, the physicochemical properties, antioxidant activity and involved compounds of lotus plumule powder were de-tected, after lotus plumule being processed by superfine grinding technology. Methods Solubility, wa-ter-holding capacity, antioxidant properties, total flavone and phenolic compounds content of different size of lotus plumule powder (D90 = 302.5, 175.0 μm, 75.2 μm, and 34.3 μm, respectively) were measured. Results With the decreasing of powder diameter, water solubility was enhanced, and high temperature water-binding capacity was improved after superfine grinding. In addition, antioxidant capacity of lotus germ powder was enhanced by superfine grinding, such as the reducing capacity, the O2-? scavenging, the DPPH radical scavenging, and the hydroxyl radical scavenging activities. The smaller particle was, the greater scavenging activities were obtained. Furthermore, the involved compounds, such as total phenolic content and total flavonoids content were enhanced after superfine grinding, which was similar to the antioxidant activity. Conclusion The superfine grinding technology can improve the physical-chemical characteristics and processing properties of lotus plumule, as well as the antioxidant capacities.
标题：超微粉碎对莲子心理化性质和抗氧化活性的影响
英文标题：Effects of superfine grinding on physicochemical characteristics and antiox-idant activity of lotus plumule
作者：
代红飞 齐鲁工业大学食品科学与工程学院
傅茂润 齐鲁工业大学食品科学与工程学院
曲清莉 齐鲁工业大学食品科学与工程学院
中文关键词:超微粉碎,莲子心,理化性质,加工特性,抗氧化能力,
英文关键词:superfine grinding technology,lotus plumula,physicochemical characteristic,processing property,antioxidant capacity,
发表日期：2014-12-17
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