食品工业科技2025，Vol.46Issue(7)：78-86,9.DOI:10.13386/j.issn1002-0306.2024040188
超微粉碎和超高压对大麦若叶理化性质及多酚抗氧化性的影响
Effects of Superfine Grinding and High-pressure Processing on Physicochemical Properties and Polyphenol Antioxidant Activity of Barley Leaves
摘要
Abstract
In this study,barley leaves were used as the main material to investigate the effects of superfine grinding(SG)and high-pressure processing(HPP)on their physicochemical properties and polyphenol antioxidant activity.The particle size,density,fluidity,morphology and structure of barley leaf powders were characterized using various methods,including the particle size analyzer,powder density tester,colorimeter,scanning electron microscope and Fourier transform infrared spectroscopy.The antioxidant activity of soluble and bound polyphenols in barley leaves was evaluated using the ABTS+radical scavenging activity and ferric reducing antioxidant power.The results showed that,compared with ordinary grinding,SG significantly reduced the particle size,moisture content and fluidity of powders(P＜0.05).The bulk density and tap density increased significantly(P＜0.05).Powders with SG exhibited a brighter green color and a rougher surface.The ABTS+radical scavenging activity and ferric reducing antioxidant power of soluble polyphenols were reduced by 42％～47％and 50％～61％,respectively.After HPP,the particle size was more uniform,and the particle surface became more porous.The color change in powders caused by HPP at 100 MPa was almost invisible to the naked eye.Importantly,the ABTS+radical scavenging activity and ferric reducing antioxidant power of both soluble and bound polyphenols were improved obviously by HPP(P＜0.05).Besides,no new chemical bonds were generated as a result of SG or HPP.In conclusion,the combined application of SG and HPP in the production of barley leaf powders results in the product with a fine and uniform particle size,bright green color,and strong polyphenol antioxidant activity.关键词
大麦若叶/超微粉碎/超高压/粒径/理化性质/多酚抗氧化性Key words
barley leaf/superfine grinding/high-pressure processing/particle size/physicochemical property/polyphenol antioxidant activity分类
轻工纺织引用本文复制引用
袁欣,朱慧娟,马玲君,陈芳,廖小军,胡小松,季俊夫..超微粉碎和超高压对大麦若叶理化性质及多酚抗氧化性的影响[J].食品工业科技,2025,46(7):78-86,9.基金项目
科技部"十四五"国家重点研发计划项目(2023YFF1104003). （2023YFF1104003）
