| 摘要: |
| 【目的】研究石榴皮粒径对其理化及抗氧化特性的影响，为后续石榴皮粉功能食品的开发和工业化生产提供理论基础。【方法】制备不同粒径（＜150 μm，≥150 μm～＜280 μm，≥280 μm～＜450 μm，≥450 μm～＜850 μm）的石榴皮粉，测定其基础理化指标、持水性、持油性、密度、流动性、色泽以及总黄酮、总酚含量，并以DPPH、ABTS 自由基清除能力和总还原能力为指标对其抗氧化活性进行综合评价，最后结合场发射扫描电子显微镜（SEM）对石榴皮粉表面特征进行分析。【结果】当粒径从≥450 μm～＜850 μm降低到＜150 μm时，石榴皮粉的色泽逐渐变深，其黄度值从46.84增加到60.84，而白度值从85.03降低到79.46；石榴皮粉的松装密度、振实密度均显著降低，其松装密度从645.32 kg/m3降至329.01 kg/m3，振实密度从673.33 kg/m3降低至493.33 kg/m3，且流动性变差；石榴皮粉的持水性从4.89 g/g降低到2.28 g/g，而持油性从1.48 g/g增至1.70 g/g。随着粒径的减小石榴皮粉的总黄酮、总酚含量增加，自由基清除能力以及总还原力增强。SEM分析表明，破碎可以影响石榴皮粉末的微观结构以及表面特征。【结论】石榴皮粉的粒径可以显著影响其理化及抗氧化特性，粒径＜280 μm的石榴皮粉具有更佳的理化性质以及更高的总酚、总黄酮含量和更强的抗氧化活性，可以用作食品加工中的功能改善剂和抗氧化剂。 |
| 关键词: 石榴皮粉 粒径 理化特性 抗氧化特性 |
| DOI： |
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| 基金项目:陕西省农业协同创新与推广联盟重大项目（LMZD201702）；杨凌国家级农业高新技术试验示范区科技专项（K3-36021140） |
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| Effects of particle size on physicochemical and antioxidant properties of pomegranate peels flour |
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WU Jin,GUO Yan,ZHANG Shuang,et al
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| Abstract: |
| 【Objective】This study investigated the effect of particle size of pomegranate peel on its physico chemical properties and antioxidant properties to provide reference for further utilization and development of pomegranate peel resources.【Method】Pomegranate peel powders with different particle sizes (<150 μm,≥150 μm-<280 μm,≥280 μm-<450 μm and ≥450 μm-<850 μm) were prepared.The basic physicochemical indexes,water and oil holding capacity,density,total phenols and flavonoid content,in vitro DPPH radical scavenging activity and ABTS radical scavenging activity as well as chromatic values of pomegranate peel flour were investigated.The surface features were also analyzed by field scanning electron microscopy (SEM).【Result】 With the decrease of particle size from ≥450 μm-＜850 μm to ＜150 μm,color of pomegranate peel flour became darker,yellowness index increased from 46.84 to 60.84,but whiteness index decreased from 85.03 to 79.46.The bulk density, tapped density and fluidity of pomegranate powder decreased significantly.The bulk density decreased from 645.32 kg/m3 to 329.01 kg/m3,and tapped density decreased from 673.33 kg/m3 to 493.33 kg/m3.The water holding capacity of pomegranate peel decreased from 4.89 g/g to 2.28 g/g as the particle size decreased,while the oil holding capacity increased from 1.48 g/g to 1.70 g/g.The total flavonoids and total phenol contents of pomegranate powder increased, and the free radical scavenging ability and total reducing power increased.Scanning electron microscopy (SEM) results showed that breakage affected the microstructure and surface characteristics of pomegranate peel powder.【Conclusion】Particle size of pomegranate peel powder significantly affected its physical and chemical properties and antioxidant properties.The size of ＜280 μm was suggested in food processing as functional enhancer and antioxidant since it had the highest contents of total phenolic and flavonoids and strongest antioxidant activity. |
| Key words: pomegranate peels flour particle size physicochemical properties antioxidant properties |
