低温超微粉碎对茶枝柑果肉粉理化性质和功能特性的影响  

Effect of Low-Temperature Superfine Grinding on the Physicochemical and Functional Properties of thePulp Powder of Citrus reticulata ‘Chachi’

作　　者：肖佳豪 张群 潘兆平 李涛 孙恬 江盛宇 李绮丽 付复华 XIAO Jiahao;ZHANG Qun;PAN Zhaoping;LI Tao;SUN Tian;JIANG Shengyu;LI Qili;FU Fuhua(Longping Branch,College of Biology,Hunan University,Changsha 410125,China;Zheng Gan Hui(Jiang Men Xin Hui)Dried Tangerine Peel Ltd.,Jiangmen 529100,China;Hunan Agricultural Products Processing Institute,Hunan Key Lab of Fruits&Vegetables Storage,Processing and Quality Safety,Dongting Laboratory,Changsha 410125,China)

机构地区：[1]湖南大学生物学院隆平分院,湖南长沙410125 [2]正柑汇(江门新会)陈皮有限公司,广东江门529100 [3]湖南省农产品加工研究所,果蔬贮藏加工与质量安全湖南省重点实验室,洞庭实验室,湖南长沙410125

出　　处：《食品科学》2024年第20期220-231,共12页Food Science

基　　金：“十四五”国家重点研发计划重点专项(2023YFD2100300);湖南省重点领域研发计划项目(2023NK2033);湖南省农业科技创新资金项目(2023CX23)。

摘　　要：为了合理利用茶枝柑果肉资源,本研究采用低温超微粉碎(superfine grinding,SG)技术制备茶枝柑果肉粉,对茶枝柑果肉粉的理化性质、微观结构、功能特性(生物活性成分溶出、抗氧化活性)进行研究,结果表明:经SG处理后,茶枝柑果肉粉的粒径显著减小(P<0.05),且随着粉碎时间的延长,粒径逐渐减小,粉体色泽逐渐变浅,振实密度变小,休止角与滑角变大,持水力减小,持油力、水溶性指数与溶胀度变大;同时,粉体的颗粒分布更均匀且并未引起官能团的改变。进一步对茶枝柑果肉粉中的活性成分进行检测发现,SG处理10 min后总酚和VC的含量相较于普通粉碎(ordinary grinding,OG)分别显著提高了12.70%和17.27%(P<0.05)。高效液相色谱分析结果显示,9种黄酮以橙皮苷和芸香柚皮苷为主,占比分别为78.06%和8.96%。5种酚酸以阿魏酸为主,占比为73.85%,另外还包括辛弗林、柠檬苦素等。SG对促进活性成分的溶出影响较大,相较于OG,SG处理10 min和30 min后阿魏酸含量分别提高了190.72%、109.68%,SG处理30 min和60 min后柠檬苦素和诺米林含量显著增加(P<0.05),而SG处理120 min后阿魏酸、辛弗林、橙皮苷、芸香柚皮苷、圣草次苷、香蜂草苷含量显著减少(P<0.05)。体外抗氧化实验结果表明,SG处理10 min和30 min的抗氧化活性显著提高(P<0.05)。综上,SG处理可以获得粒径更小、颗粒更均匀、色泽得到改善的茶枝柑果肉粉,并且在一定程度上能提高茶枝柑果肉粉中活性成分的溶出和抗氧化性;但SG处理时间过长会造成粉体易团聚,对粉体的流动性和活性成分溶出均有负面影响。The study aimed to explore the rational utilization of Citrus reticulata‘Chachi’pulp.Low-temperature superfine grinding(SG)technology was employed to prepare citrus pulp powder,and its physicochemical properties,microstructure and functional properties were examined.A significant reduction in the particle size of citrus pulp powder was observed after SG treatment(P<0.05).With increasing grinding time,the particle size decreased,the color became lighter progressively,the tap density decreased,the repose angle and slip angle enlarged,the water-holding capacity decreased,and the oil-holding capacity,water solubility index and swelling degree increased.Meanwhile,the particle distribution of the powder became more homogeneous,while no changes in functional groups occurred.It was also found that SG for 10 min resulted in a significant increase(P<0.05)in total phenol and vitamin C(VC)contents by 12.70%and 17.27%,respectively,compared with ordinary grinding(OG).By high performance liquid chromatography(HPLC),nine flavonoids were identified,the major ones being hesperidin and narirutin,accounting for 78.06%and 8.96%of the total flavonoid content,respectively;five phenolic acids were identified,with the predominant one being ferulic acid,representing 73.85%of the total phenolic acid content,as well as synephrine and limonin.SG treatment greatly promoted the dissolution of bioactive components.Compared with OG,SG for 10 and 30 min increased the ferulic acid content by 190.72%and 109.68%,respectively.Limonin and nomiline contents significantly increased after SG for 30 and 60 minutes(P<0.05),while ferulic acid,synephrine,hesperidin,narirutin,eriocitrin,and didymin contents significantly decreased after SG for 120 min(P<0.05).The in vitro antioxidant activity significantly increased after SG for 10 and 30 minutes(P<0.05).Overall,low-temperature SG can be used to produce pulp powder of Citrus reticulata‘Chachi’with smaller particle size,more uniform particle size distribution,improved color,increased dissolution of bio

关 键 词：茶枝柑果肉 低温超微粉碎 理化性质 微观结构 活性成分 抗氧化活性 

分 类 号：TS209[轻工技术与工程—食品科学]