山西农业大学学报（自然科学版）2019，Vol.39Issue(3)：29-34,6.DOI:10.13842/j.cnki.issn1671-8151.201811025
欧李冻干粉物化特性及抗氧化活性的研究
Physicochemical properties and antioxidant activity of freeze-dryed fruit powder of Cerasus humilis
摘要
Abstract
[Objectives]The aim of the study was to compare the effects of conventional grinding treatment and crushing treatment of freeze-dryed fruit of Cerasus humilis'Nongda No.4'on the physical properties,chemical composition and antioxidant activity of the produced powder.[Methods]The'Nongda No.4'freeze-dryed fruits were either routinely ground or crushed (cell wall disruption)to 3 levels (100 to 200 mesh,200 to 300 mesh,and 300 mesh)measured by standard sifters.The physical properties,chemical constituents and antioxidant activities of conventional ground pow-der,whole cell wall disruption powder,and 3 different grades of cell wall disruption powder were measured and ana-lyzed.[Results]Compared to the conventional ground powder,bulk density and water holding capacity of the cell wall disruption powder were reduced,while the water swelling capacity and water solubility index were increased.The dis-solution degree of the active ingredient and the antioxidant activity were increased significantly (P <0.005 ).In addition,the water holding capacity,bulk density,the content of total phenol,total flavonoids,anthocyanin and an-tioxidant activity of the cell wall disruption powder were decreased with the decrease of particle size;however,the brightness value,water solubility index,water swelling capacity,the content of soluble sugar and titrable acid were in-creased with the decrease of the particle size of the fruit powder.[Conclusion]The physical property of the whole cell wall disruption powder is better than that of the traditional grinding powder,and the active ingredients and antioxidant ability are higher than that of the conventional grinding powder.With the decrease of the particle size of the cell wall disruption powder,the physical properties were effectively improved,and both the antioxidant substance and the an-tioxidant activity were decreased significantly.关键词
欧李/冻干粉/物理特性/营养成分/抗氧化Key words
Cerasus humilis/Freeze-drying powder/Physical properties/Nutrients/Antioxidants分类
农业科技引用本文复制引用
晋楠,付鸿博,杜俊杰,王鹏飞,张建成,穆霄鹏,乔羽佳,韩轩轩,宣晓毛..欧李冻干粉物化特性及抗氧化活性的研究[J].山西农业大学学报（自然科学版）,2019,39(3):29-34,6.基金项目
苏州市农业科技创新项目(SNG201653) （SNG201653）
江苏农业科学院院基金(6111682) （6111682）
