摘要
以茯茶为原料,比较经微粉碎处理的不同粒径茯茶粉的物理性质、微观结构、活性成分含量及体外抗氧化、降糖和降脂活性,以确定茯茶粉的最佳粉碎度.结果表明,200目茯茶粉粒径D_(50)为76.45±4.32μm,休止角为50.3°,滑角为47.0°,持水力为2.477 g/g,持油力为1.934 g/g,多糖含量为11.9%,多酚含量为37.1%,DPPH清除率为80.4%,α-葡萄糖苷酶抑制率为72.7%,胆酸盐结合率为71.6%,200目为茯茶最佳粉碎度.研究结果为茯茶粉降糖降脂功能食品的原料处理提供了理论参考.
This article used Fu tea as raw material to compare the physical properties,microstructure,active ingredient content and in vitro antioxidant,hypoglycemic and hypolipidemic activities of Fu tea powder with different particle sizes after micro-crushing to determine the optimal grinding degree of Fu tea powder.The results showed that the particle size D_(50) of 200 mesh Fu tea powder was 76.45±4.32μm,the angle of repose was 50.3°,the slip angle was 47.0°,the water holding capacity was 2.477 g/g,the oil holding capacity was 1.934 g/g,and the polysaccharide content was 11.9%,the polyphenol content was 37.1%,the DPPH clearance rate was 80.4%,theα-glucosidase inhibition rate was 72.7%,the cholate binding rate was 71.6%,and 200 mesh is the optimal crushing size of Fu tea powder.This study will provide a theoretical reference for raw material processing of Fu tea powder hypoglycemic and hypolipidemic functional food.
作者
杨文娟
王若彤
李根
程越
李佳蕊
冯龙
王静
曾桥
余郑绿
YANG Wen-juan;WANG Ruo-tong;LI Gen;CHENG Yue;LI Jia-rui;FENG Long;WANG Jing;ZENG Qiao;YU Zheng-lv(School of Food Science and Engineering,Shaanxi University of Science&Technology,Xi′an 710021,China;Shaanxi Research Institute of Agricultural Products Processing Technology,Xi′an 710021,China;Shaanxi Pudao Tea Industry Co.,Ltd.,Xi′an 713700,China)
出处
《陕西科技大学学报》
北大核心
2024年第5期43-49,59,共8页
Journal of Shaanxi University of Science & Technology
基金
陕西省农业科技创新计划项目(NYKJ-2023-(XA)02)
陕西省重点研发计划项目(2023-YBNY-149)
陕西省科技厅科技计划-农业领域项目(2022NY-035)
陕西省西安市农业重点产业链关键技术攻关计划项目(23NYGG0017)
陕西省西安市科技计划项目(20NYYF0022,22NYYF048)
陕西省西安市未央区科技计划项目(202040)
陕西省大学生创新创业训练计划项目(S202210708126)
陕西科技大学博士科研启动基金项目(2022BJ-29)。
关键词
茯茶
微粉碎
降糖
降脂
Fu tea
micro-crushing
hypoglycemic
hypolipidemic
