炒制-超微粉碎联合处理对山楂核品质的影响  

Effects of combined treatment of stir-frying and ultramicro grinding on quality of Crataegus pinnatifida kernel

作　　者：王珏莹 单维婷 李潇 韩艳秋[1] 王琛[1,2] WANG Jue-Ying;SHAN Wei-Ting;LI Xiao;HAN YAN-Qiu;WANG Chen(Institute of Food and Processing,Liaoning Academy of Agricultural Sciences,Shenyang 110866,China;Department of Food Science,Shenyang Agricultural University,Shenyang 110866,China)

机构地区：[1]辽宁省农业科学院食品与加工研究所,沈阳110866 [2]沈阳农业大学食品学院,沈阳110866

出　　处：《食品安全质量检测学报》2025年第4期104-112,共9页Journal of Food Safety and Quality

基　　金：辽宁省应用基础研究计划项目(2023JH2/101300135)。

摘　　要：目的探究炒制-超微粉碎联合处理对山楂核品质的影响。方法以企业生产加工的废弃物山楂核为实验材料,采用普通磨粉、炒制-普通磨粉和炒制-超微粉碎联合处理技术处理山楂核,测定表面色泽、表面结构、持水力、持油性等物理特性及其抗氧化性和黄酮释放量的变化。结果经炒制-超微粉碎处理的山楂核粉,对水的束缚能力增大,溶解性增大为35.63%,膨胀力增大为3.71mL/g,持油力增大为2.61 g/g。休止角及滑角都减小,分别为37.12°和43.63°。山楂核粉的黄酮释放率由60.47%提高至71.48%,抗氧化性提高了近20%,表现为2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐[2,2-diazine-bis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt,ABTS]阳离子自由基、1,1-联苯基-1-苦基肼基(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基和羟自由基清除率提高。结论炒制-超微粉碎联合处理技术是一种切实可行的山楂核粉加工方法。该技术能够有效改善山楂核粉的理化特性,提高总黄酮释放率。研究结果有助于提升山楂核粉的市场价值,促进山楂产业的可持续发展。Objective To explore the effect of stir-frying and ultramicro grinding on the quality of Crataegus pinnatifida kernel.Methods The Crataegus pinnatifida kernels produced and processed by the enterprise were used as the test materials,and the Crataegus pinnatifida kernels were treated by ordinary grinding,frying-ordinary grinding and frying-ultrafine grinding combined treatment technology,and the physical properties of surface color,surface structure,water-holding capacity,oil-holding capacity,and the changes of oxidation resistance and flavonoid release were determined.Results The Crataegus pinnatifida kernel powder treated by frying and ultrafine grinding had an increased binding capacity to water,a solubility of 35.63%,an expansion force of 3.71 mL/g,and an oil-holding capacity of 2.61 g/g.The angle of repose and slip angle were reduced to 37.12°and 43.63°,respectively.The flavonoid release rate of Crataegus pinnatifida kernel powder increased from 60.47%to 71.48%,and the oxidant resistance increased by nearly 20%,which was manifested by a increase in the scavenging rates of 2,2-diazine-bis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt(ABTS)cationic radical,1,1-diphenyl-2-picrylhydrazyl(DPPH)radicals and hydroxyl radicals.Conclusion Therefore,the combined treatment technology of frying and ultrafine grinding is a feasible processing method for Crataegus pinnatifida kernel powder.This technology can effectively improve the physicochemical properties of Crataegus pinnatifida kernel powder and increase the total flavonoid release rate.The results of this study are helpful to enhance the market value of Crataegus pinnatifida nuclear powder and promote the sustainable development of Crataegus pinnatifida industry.

关 键 词：山楂核 炒制-超微粉碎 粉粒结构 抗氧化活性 黄酮释放量 

分 类 号：TS209[轻工技术与工程—食品科学]