食品工业科技2018，Vol.39Issue(10)：51-57,7.DOI:10.13386/j.issn1002-0306.2018.10.010
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
摘要
Abstract
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,Fe3 + 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,HepG2 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 physicoehemical 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Key words
ultrafine grinding/mechanical pulverization/black garlic/antioxidant/free radicals分类
轻工纺织引用本文复制引用
张建梅,罗艳艳,罗海青,王益君,沈婷,纪丽莲,胡卫成..超微粉碎对黑蒜粉末物理性质及抗氧化能力的影响[J].食品工业科技,2018,39(10):51-57,7.基金项目
江苏高校品牌专业建设工程资助项目(PPZY2015A018). （PPZY2015A018）
