食品科学2018，Vol.39Issue(9)：47-52,6.DOI:10.7506/spkx1002-6630-201809008
不同粒度花椒籽黑种皮粉理化特性
Physicochemical Characteristics of Black Seed Coat Powders with Different Particle Sizes of Pepper ( Zanthoxylum bungeanum )
摘要
Abstract
In order to investigate the difference among pepper seed coat powders with different particle sizes for their processing and utilization, the effects of particle size on the color, microstructure, mid-infrared spectrum, adsorption characteristics, bioactives and antioxidant activity of black seed coat powders of pepper ( Zanthoxylum bungeanum ) were examined. Results showed that superfind grinding significantly reduced the particle size of the coarse powder, brightened the color, disrupted the cell wall, increased the water and oil holding capacity by 33.33% and 44.60%, respectively, and improved the heavy metal ion adsorption capacity. However, it did not alter the structure of functional groups in the powder. The dissolution of polyphenols and flavonoids from the superfine powder were increased by 15.93% and 11.24%, respectively, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity were enhanced significantly as compared with the coarse powder (P < 0.05). Therefore, superfine grindin could significantly improve the dissolution of active substances and effectively increase antioxidant activity, consequently leading to more effective utilization of black seed coat of pepper.关键词
花椒籽黑种皮/粒度/超微粉/理化特性Key words
black seed coat of pepper/ particle size/ superfine powder/ physicochemical characteristics分类
轻工纺织引用本文复制引用
杨沫,薛媛,任璐,雷宏杰,徐怀德..不同粒度花椒籽黑种皮粉理化特性[J].食品科学,2018,39(9):47-52,6.基金项目
陕西省科技统筹创新工程计划项目(K332021402) （K332021402）
