不同粒度花椒籽黑种皮粉理化特性

Physicochemical Characteristics of Black Seed Coat Powders with Different Particle Sizes of Pepper(Zanthoxylum bungeanum)

为探讨不同粒度花椒籽黑种皮粉加工利用的差异性,本研究利用粒径测定、显微特征分析、红外光谱分析等方法,比较了不同粒度花椒籽黑种皮粉的粒径、色度、微观结构、中红外光谱、吸附特性、活性物质及其抗氧化活性之间的差异。结果表明:花椒籽黑种皮粗粉经超微粉碎后,粒度显著减小、色泽明显增亮,可引起细胞壁破碎,持水力和持油力显著提高,分别提高了33.33%和44.60%,对重金属离子的吸附性显著增强,但花椒籽黑种皮超微粉的官能团结构并未发生改变。随着粉体粒度的减小,花椒籽黑种皮超微粉中多酚和黄酮的溶出量分别提高了15.93%和11.24%,对1,1-二苯基-2-三硝基苯肼自由基和2,2’-联氨-双-3-乙基苯并噻唑啉-6-磺酸自由基清除能力显著增强(P<0.05)。因此,超微粉碎可有效增加花椒籽黑种皮活性物质的溶出并提高其抗氧化能力,从而提高了花椒籽黑种皮的有效利用率。

In order to investigate the difference among pepper seed coat powders with different particle sizes for their processing and utilization, the effects of particle size on the color, microstructure, mid-infrared spectrum, adsorption characteristics, bioactives and antioxidant activity of black seed coat powders of pepper （Zanthoxylum bungeanum） were examined. Results showed that superfnd grinding signifcantly reduced the particle size of the coarse powder, brightened the color, disrupted the cell wall, increased the water and oil holding capacity by 33.33% and 44.60%, respectively, and improved the heavy metal ion adsorption capacity. However, it did not alter the structure of functional groups in the powder. The dissolution of polyphenols and favonoids from the superfne powder were increased by 15.93% and 11.24%, respectively, and 1,1-diphenyl-2-picrylhydrazyl （DPPH） and 2,2’-azino-bis（3-ethylbenzothiazoline-6-sulfonic acid） （ABTS） radical scavenging capacity were enhanced signifcantly as compared with the coarse powder （P 〈 0.05）. Therefore, superfne grindin could significantly improve the dissolution of active substances and effectively increase antioxidant activity, consequently leading to more effective utilization of black seed coat of pepper.