超微粉碎对黑蒜粉末物理性质及抗氧化能力的影响  

Effects of ultrafine grinding on the physical properties and antioxidant activities of black garlic powder

作　　者：张建梅 罗艳艳[2,3] 罗海青 王益君[2] 沈婷 纪丽莲[2] 胡卫成[1,2] ZHANG Jian-mei1＇2 ,LUO Yan-yan2＇3 ,LUO Hai-qing2, WANG Yi-jun , SHEN Ting2 ,JI Li-lian2 , HU Wei-cheng(1.College of Food Science and Pharmacology, Xinjiang Agricultural University, Xinjiang 830052, China; 2.Jiangsu Collaborative Innovation Center of Regional Modern Agriculture ＆ Environmental Protection, Huaiyin Normal University, Huaian 223300, China ; 3.College of Papermaking Science and Teehology, Tianjin University of Science ＆ Technology,Tianjin 300457, Chin)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]淮阴师范学院江苏省高校区域现代农业与环境保护协同创新中心,江苏淮安223300 [3]天津科技大学造纸学院,天津300457

出　　处：《食品工业科技》2018年第10期51-57,共7页Science and Technology of Food Industry

基　　金：江苏高校品牌专业建设工程资助项目(PPZY2015A018)

摘　　要：为评价超微粉碎对黑蒜粉末物理性质及抗氧化能力的影响,分别对超微粉碎与机械粉碎黑蒜粉末的休止角、松密度、持水性等理化性质进行比较分析,测定其多酚类物质提取率,同时采用DPPH自由基清除、Fe^(3+)还原能力、ABTS^+自由基清除能力、氧自由基吸收能力系统评价其体外抗氧化能力。并以人肝肿瘤细胞Hep G2细胞为模型,测定其不同粉碎方式黑蒜的细胞抗氧化能力。结果显示,与机械粉碎相比,超微粉碎后的黑蒜粉末平均粒径较小,水溶性、溶胀度及多酚类物质的溶出率分别增加了26.84%、39.53%和31.76%,持水力及持油力等理化性质得到改善。抗氧化能力评价中,超微粉碎能力显著提高了黑蒜粉末的还原能力、DPPH和ABTS^+自由基清除能力、总氧自由基吸收能力以及细胞内抗氧化活性。In order to evaluate the effect of ultrafine grinding on the physical properties and antioxidant activities of black garlic powder,the physicochemical properties,such as the angle of repose,loose density and water holding capacity of black garlic powder,were analyzed.Moreover,the extraction yield of polyphenols was determined.Simultaneously,the antioxidant assays such as 2,2＇-diphenyl-1-picrylhydrazyl（DPPH）free radical scavenging ability,Fe^（3＋）reduction assay,2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid（ABTS）scavenging activity,oxygen radical absorbance capacity（ORAC）were used to evaluate the antioxidant properties under the different treatment.Furthermore,Hep G2 cells were used as the model to determine cellular antioxidant activity（CAA）.The results showed that the average particle size of the black garlic powder was relatively small.Moreover,the water soluble,degree of swelling and extraction rates of phenolics was increased under superfine grinding treatment by 26.84%,39.53%and 31.76%,respectively.The physicochemical properties such as water holding capacity and oil holding capacity of black garlic samples was improved.It indicated that superfine ground can significantly improve the reducing ability,DPPH and ABTS-＋free radical scavenging ability,ORAC and intracellular antioxidant activitiesof black garlic.

关 键 词：超微粉碎 机械粉碎 黑蒜 抗氧化 自由基 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]