不同粒度密本南瓜粉的物化特性及抗氧化性  

Physicochemical Properties and Antioxidant Activity of Cucurbita moschata Duch. Powder with Different Particle Sizes

作　　者：张迅 罗嘉妮[1] 钟耕[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400716

出　　处：《食品科学》2017年第21期132-137,共6页Food Science

基　　金：重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001);重庆市社会民生项目(cstc2015shmszx80048)

摘　　要：比较4个不同粒度范围的密本南瓜粉的物化特性及抗氧化性,结果表明:随着粒度的减小,蛋白质、脂肪含量增多,总氨基酸含量在16.58~17.12 mg/g之间;总糖和还原糖含量呈先增加后减小的趋势;Fe、Zn、Mn含量随粒度减小而减少;容重、持水力、膨胀力都随粒度减小而逐渐减小,吸潮性、亮度、黄度随粒度减小而增大;总酚含量随粒度的减小而减小,β-胡萝卜素含量随粒度减小而增大。对1,1-二苯基-2-三硝苯肼自由基的清除能力随静置时间的延长而增强,100~200目的南瓜干粉静置1 h后的清除率达到94.94%;100~200目密本南瓜干粉对超氧阴离子的清除能力最强,达到37.62%。The physicochemical properties and antioxidant activity of Cucurbita moschata Duch.powder with different particle sizes were investigated.The results showed that the samples with smaller particle size had higher protein and fat contents and a narrower range of total amino acid contents of 16.58–17.12 mg/g.The contents of total sugar and reducing sugar increased first and then decreased,and the contents of Fe,Zn and Mn decreased with the decrease in particle size.Smaller particle size resulted in lower density,water-holding capacity,and expansibility,but higher moisture absorption,brightness,and yellowness.Total phenol content decreased with the decrease in particle size,but β-carotene increased.As incubation time prolonged,the 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity of Cucurbita moschata Duch.powder was enhanced,and the percentage scavenging reached 94.94% after one hour of incubation with Cucurbita moschata Duch.powder with a particle size of 100–200 mesh.The highest percentage of superoxide anion radical scavenging activity of Cucurbita moschata Duch.powder of 37.62% was observed at a particle size of 100–200 mesh.

关 键 词：密本南瓜 不同粒度 物化特性 抗氧化性 

分 类 号：TS201.2[轻工技术与工程—食品科学]