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中国精品科技期刊2020
袁欣,朱慧娟,马玲君,等. 超微粉碎和超高压对大麦若叶理化性质及多酚抗氧化性的影响[J]. 食品工业科技,2025,46(7):1−9. doi: 10.13386/j.issn1002-0306.2024040188.
引用本文: 袁欣,朱慧娟,马玲君,等. 超微粉碎和超高压对大麦若叶理化性质及多酚抗氧化性的影响[J]. 食品工业科技,2025,46(7):1−9. doi: 10.13386/j.issn1002-0306.2024040188.
YUAN Xin, ZHU Huijuan, MA Lingjun, et al. Effects of Superfine Grinding and High-pressure Processing on Physicochemical Properties and Polyphenol Antioxidant Activity of Barley Leaves[J]. Science and Technology of Food Industry, 2025, 46(7): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024040188.
Citation: YUAN Xin, ZHU Huijuan, MA Lingjun, et al. Effects of Superfine Grinding and High-pressure Processing on Physicochemical Properties and Polyphenol Antioxidant Activity of Barley Leaves[J]. Science and Technology of Food Industry, 2025, 46(7): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024040188.

超微粉碎和超高压对大麦若叶理化性质及多酚抗氧化性的影响

Effects of Superfine Grinding and High-pressure Processing on Physicochemical Properties and Polyphenol Antioxidant Activity of Barley Leaves

  • 摘要: 本研究以大麦若叶为主要原料,探究超微粉碎和超高压对大麦若叶理化特性及多酚抗氧化性的影响。利用粒径分析仪、粉体密度测定仪、色差仪、扫描电镜、傅里叶变换红外光谱等对大麦若叶粉体的粒径、密度、流动性、形貌和结构进行表征,再以ABTS+自由基清除活性和铁离子还原抗氧化能力为指标,评价大麦若叶中可溶性多酚和结合多酚的抗氧化能力。结果表明,相比普通粉碎,超微粉碎处理使大麦若叶粉体的粒径、含水量、流动性显著降低(P<0.05),堆积密度和振实密度显著增加(P<0.05),粉体颜色更偏向亮绿色,颗粒表面更加粗糙,大麦若叶中可溶性多酚的ABTS+自由基清除能力和铁离子还原抗氧化能力分别降低了42%~47%和50%~61%。超高压处理可以使粉体粒度更均匀,粉体颗粒表面的孔隙增加,100 MPa超高压处理引起的粉体颜色变化肉眼几乎不可见,超高压处理能够显著提高可溶性多酚和结合多酚ABTS+自由基清除能力和铁离子还原抗氧化能力(P<0.05)。此外,大麦若叶在超微粉碎后和超高压处理后都没有生成新的化学键。综上所述,超微粉碎和超高压处理在大麦若叶粉体的生产中可以相互协作,以生产颗粒粒度细且均匀、色泽鲜绿且多酚抗氧化性强的产品。

     

    Abstract: In this study, barley leaves were used as the main material to investigate the effects of superfine grinding (SG) and high-pressure processing (HPP) on their physicochemical properties and polyphenol antioxidant activity. The particle size, density, fluidity, morphology and structure of barley leaf powders were characterized using various methods, including the particle size analyzer, powder density tester, colorimeter, scanning electron microscope and Fourier transform infrared spectroscopy. The antioxidant activity of soluble and bound polyphenols in barley leaves was evaluated using the ABTS+ radical scavenging activity and ferric reducing antioxidant power. The results showed that, compared with ordinary grinding, SG significantly reduced the particle size, moisture content and fluidity of powders (P<0.05). The bulk density and tap density increased significantly (P<0.05). Powders with SG exhibited a brighter green color and a rougher surface. The ABTS+ radical scavenging activity and ferric reducing antioxidant power of soluble polyphenols were reduced by 42%~47% and 50%~61%, respectively. After HPP, the particle size was more uniform, and the particle surface became more porous. The color change in powders caused by HPP at 100 MPa was almost invisible to the naked eye. Importantly, the ABTS+ radical scavenging activity and ferric reducing antioxidant power of both soluble and bound polyphenols were improved obviously by HPP (P<0.05). Besides, no new chemical bonds were generated as a result of SG or HPP. In conclusion, the combined application of SG and HPP in the production of barley leaf powders results in the product with a fine and uniform particle size, bright green color, and strong polyphenol antioxidant activity.

     

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