超微粉碎对栀子粕功能成分含量与抗氧化活性的影响

Effects of Ultrafine Grinding on Functional Components Content and Antioxidant Activity of Defatted Gardenia Fruit Powder

为研究超微粉碎对栀子粕功能成分含量及抗氧化活性的影响,分别制备5种不同粒度栀子粕粉,包括3种粒度超微粉和2种粒度常规粉,并对5种粒度栀子粕粉的总黄酮、总环烯醚萜、类胡萝卜素含量及抗氧化活性进行测定与比较。结果表明,5种粒度栀子粕粉均含有一定量的黄酮类、环烯醚萜类及类胡萝卜成分,并具有一定抗氧化活性。各粉体间3种功能成分含量及抗氧化活性均存在明显差异,且超微粉碎粉的上述各成分含量及抗氧化活性均显著高于常规粉碎粉,此外,各粉体的抗氧化活性与粒径呈显著负相关性,但与3种功能成分含量均呈显著正相关。粒径最小的超微粉Ⅲ的3种功能成分含量及抗氧化活性均显著高于其他4种粉体,其总黄酮、总环烯醚萜、类胡萝卜素含量依次为15.85mg RE·g-1DW、170.49 mg GE·g-1DW和17.46 mg BCE·g-1DW,较普通粉分别提高了31.97%、72.89%和76.01%。综上,超微粉碎显著提高了栀子粕粉体的功能成分溶出度和抗氧化活性,可作为栀子粕功能产品开发的一种前处理手段。本研究为栀子粕粉体的加工、保健品及天然抗氧化剂的开发奠定了一定的理论基础。

In order to study the effects of ultrafine grinding process on the functional components content and antioxidant activity of defatted gardenia fruit powder,five defatted gardenia fruit powders with five different particle sizes were prepared,including three ultrafine powders and two conventional powders. The content of total flavonoids,total iridoids and carotenoids and antioxidant activity of the five powders were determined and compared. All the five powders contained a certain amount of flavonoids,iridoids and carotenoids,exhibited antioxidant activities. The three functional components content and antioxidant activity of the five powders were significantly different,and content of each component were significantly higher than those of conventional powders,with better antioxidant activity of ultrafine powders. In addition,the antioxidant activity of the five powders was negatively correlated with the particle size,but it was positively correlated with the three functional components content. The content of total flavonoids,total iridoids and carotenoids in ultrafine powder Ⅲ（with the smallest particle size）,were 15. 85 mg RE·g^-1,170. 49 mg GE·g^-1,and17. 46 mg BCE·g^-1,which were 31. 97%,72. 89% and 76. 01% higher than those of ordinary powder. The three functional components content and antioxidant activity of ultrafine powder Ⅲ were all higher than those of other four powders. The data indicated that ultrafine grinding process could improve the functional components dissolution and enhance the antioxidant activity of defatted gardenia fruit powder. Thus,ultrafine grinding process could be used as a pre-treatment method for functional products development of the defatted gardenia fruit powder. This study provided a theoretical basis for the processing of defatted gardenia fruit powder and its development as health-care products and natural antioxidants.