超微粉碎对小麦麸皮功能特性的影响研究

Effect of superfine grinding on functional properties of wheat bran

通过3种麸皮在黄酮功能成分溶出、阳离子交换能力、有害离子的清除及抗氧化活性方面的对比分析,研究了超微粉碎技术对麸皮功能特性方面的影响。采用体外试验方法,与大、中麸皮相比,超微麸皮总黄酮得率、对NO_2~–清除率、对Pb^(2+)、Hg^(2+)、Cd^(2+)金属混合液的吸附能力均有不同程度的提高;对胆酸钠的吸附力略有下降;对阳离子交换能力略有增加。3种粒径的麸皮黄酮提取液对1,1-二苯基-2-三硝基苯肼自由基(DPPH·)、羟自由基(·OH)和超氧阴离子自由基(O_2~–·)均具有较好的清除能力。超微麸皮的粒径小、粉体均匀性好,将其应用于功能性食品开发具有重要意义。

The influence of superfine grinding technology on functional properties of wheat bran,the aspect of the dissolution characteristics of flavonoids,the ability of cation exchange,the removal of harmful ions and the antioxidant activity of flavonoids were investigated by the comparative analysis of three kinds of particle size of wheat bran. Using experimental method in vitro,compared with coarse and medium size bran,the flavonoids yield,the NO2– scavenging rate,the ability of adsorbing Pb2＋, Cd2＋,Hg2＋ and the cation exchange capacity of superfine wheat bran increased at different degree. The adsorption capacity of superfine wheat bran on bile sodium decreased slightly. Superfine wheat bran had a small size and had a good diameter distribution,it had important significance for functional food development.