不同粉碎条件的葡萄籽超微粉功能性成分及抗氧化性研究

Study on effect of milling conditions on the functional components and antioxidant capacity of grape seeds superfine powder

以葡萄籽为原料,在不同的时间和温度下对其进行超微粉碎,研究粉碎温度和时间对葡萄籽超微粉的功能性成分含量及其抗氧化活性的影响。结果表明:粉碎时间对葡萄籽超微粉的粒径及超微粉中的单宁、总酚含量有极显著影响,粉碎温度与其并无显著相关性。在-30℃粉碎75min后,粒径具有最小值42.916μm。单宁和总酚含量在-30℃粉碎45min时分别达到最大值0.1074g/g和0.1415g/g。超微粉碎时间对葡萄籽超微粉的DPPH自由基清除能力有显著影响,粉碎温度与其并无显著相关性。在-30℃粉碎45min后,DPPH自由基清除能力达到了最大值105.715mg。ABTS方法测定的自由基清除能力与粉碎时间和温度无显著相关性。虽然温度对粒径、单宁、总酚及抗氧化性均无显著性影响,但综合实验结果可知,低温能够有效保护葡萄籽超微粉中的多酚类物质,增大其抗氧化能力。研究结果可为选择合适的粉碎条件提供理论依据。

The effects of milling temperature and time on the functional components and antioxidant capacity of grape seed superfine powder was studied. Results showed that milling time had highly significant influence on the granular size,tannin and total phenolic content of grape seed powder,and the milling temperature had no significant correlation with the granular size,tannin and total phenolic content. The particle size had minimum value 42.916μm when the temperature and time was -300（3 and 75min respectively. The tannin and total phenolic contents and achieved the maximum value 0.107μg/g and 0.1415g/g at -30℃ for 45min. The milling time had significant influence on the DPPH radical scavenging capacity,and the milling temperature had no correlation with it. The DPPH radical scavenging capacity reached the maximum value 105.715μg at -30℃ for 45min. The ABTS - radical scavenging capacity had no significant correlation with milling time and temperature. The temperature had no obviously correlation with particle size,tannin and total phenolic content,and antioxidant capacity,however the experiment result showed that the lower temperature could effectively protect the uolvohenols of araoe seed ultrafine powder.and increased the antioxidant caoacitv.