富硒豌豆苗粉理化性质及抗氧化活性分析  

Physicochemical Properties and Antioxidant Activity in Vitro of Selenium-Enriched Pea Seedling Powder

作　　者：王智伟 李茜 张民 WANG Zhiwei;LI Qian;ZHANG Min(College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300392,China;China-Russia Agricultural Processing Joint Laboratory,Tianjin Agricultural University,Tianjin 300392,China;State Key Laboratory of Food Nutrition and Safety,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300392 [2]天农农产品加工中外联合研究中心,天津300392 [3]天津科技大学食品营养与安全国家重点实验室,天津300457

出　　处：《食品科学》2024年第6期8-14,共7页Food Science

基　　金：天津市131团队项目(201926)。

摘　　要：本实验以富硒豌豆苗为研究对象,利用热风干燥和冷冻干燥进行处理,通过化学分析及色差分析、微观结构观察、低场核磁共振分析等探究不同制备工艺对豌豆苗粉有机硒含量损失率、豌豆苗粉色度、表观形貌、水分分布及体外抗氧化活性等的影响规律。结果表明:100℃热风干燥制备的富硒豌豆苗粉的品质较为理想,其有机硒损失率较小(36.7%)、色泽良好;富硒豌豆苗粉表观形貌呈现块状颗粒,表面褶皱程度及纤维管束明显增多;经热风干燥制备的富硒与未富硒豌豆苗粉中水分分布情况存在显著差异。与未富硒豌豆苗粉相比,富硒豌豆苗粉乙醇提取液1,1-二苯基-2-三硝基苯肼自由基清除能力(半抑制浓度(half maximal inhibitory concentration,IC_(50))=0.61 mg/mL)、羟自由基清除能力(IC_(50)=0.86 mg/mL)、超氧阴离子自由基清除能力(IC_(50)=0.90 mg/mL)以及铁离子还原力(吸光度为0.30)显著提高(P<0.01)。本研究结果可为有机硒天然食品补充剂开发及富硒食品产业化提供一定的理论指导与技术参考。The physicochemical properties and antioxidant activity in vitro of selenium-enriched pea seedling powders produced by hot air drying or freeze drying were studied.The effects of different drying processes on the percentage loss of organic selenium content,color,microstructure,water distribution and antioxidant activity in vitro of pea seedling powder were investigated by chemical analysis and instrumental analyses using colorimeter,scanning electron microscopy(SEM)and low-field nuclear magnetic resonance(NMR).The results indicated that the product prepared by hot air drying at 100℃had desired quality with a small percentage loss of organic selenium of 36.7%and good color.Selenium-enriched pea seedling powder consisted of blocky particles with more wrinkled surface and a larger number of fiber bundles compared with ordinary pea seedling powder.There were significant differences in water distribution between Se-enriched and non-Se-enriched pea seedling powder prepared by hot air drying.Compared with non-Se-enriched pea seedling powder,the 1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical scavenging capacity(half maximal inhibitory concentration IC_(50)=0.61 mg/mL),hydroxyl free radical scavenging capacity(IC_(50)=0.86 mg/mL),superoxide anion radical scavenging capacity(IC_(50)=0.90 mg/mL)and ferric reducing power(absorbance value=0.30)of the ethanol extract from Se-enriched pea seedling powder were significantly higher(P<0.01).These results provide theoretical guidance and a technical reference for the development of organic selenium supplements and the industrialization of selenium-enriched foods.

关 键 词：富硒 豌豆苗粉 干燥方式 理化性质 抗氧化活性 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]