摘要
The navel orange were cleaned and pulverized by a wet superfine grinding and a broken wall cooking machine,then the navel orange whole fruit pulp were obtained by wet superfine grinding once,wet superfine grinding twice,and broken wall cooking machine processing.The particle size distribution,free polyphenols,bound polyphenols and antioxidant activity of whole fruit pulp prepared by the three kinds of pulverization methods were discussed.The results showed that the particle size distribution of the whole fruit pulp by wet superfine grinding was more concentrated compared with the broken-wall cooking machine processing,and the total phenols dissolution rate of the navel orange whole pulp was increased by 6.9%,and the total flavonoid dissolution rate was increased by 13.5%.The results also suggested that wet superfine grinding twice could improve 1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical scavenging activity of polyphenols in the whole fruit pulp,wet superfine grinding once and wet superfine grinding twice also could obviously enhance the reducing power and iron reduction ability of polyphenols in the whole fruit pulp.In conclusion,wet superfine grinding could increase both the polyphenol content and antioxidant activity of navel orange whole fruit pulp,it can be used as a pretreatment processing method for preparing navel orange whole fruit pulp.
为研究粉碎方式对脐橙全果浆多酚及抗氧化活性的影响,对湿法超微粉碎1次、湿法超微粉碎2次以及破壁料理机粉碎3种粉碎方式制备的脐橙全果浆的粒度分布、游离酚、结合酚及抗氧化活性进行了探讨。结果表明:与破壁料理机相比,湿法超微粉碎的全果浆粒度分布更为集中,脐橙全果浆总酚溶出率提高6.9%,总黄酮溶出率提高13.5%。抗氧化能力评价中,湿法超微粉碎2次能明显提高脐橙全果浆多酚的DPPH自由基清除力;湿法超微粉碎1次和湿法超微粉碎2次均显著提高脐橙全果浆多酚的ABTS自由基清除力和铁离子还原能力。因此,湿法超微粉碎能够提高脐橙全果浆的多酚溶出率和抗氧化活性,可以用作制备脐橙全果浆的前处理加工手段。
基金
Supported by National Key R&D Program(2017YFD0400701)~~
