食品与发酵工业 >

2025 , Vol. 51 >Issue 7: 268 - 275

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039581

研究报告

红花超微粉体理化功能特性分析

  • 吴一璇 ,
  • 孙丽丽 ,
  • 侯莹 ,
  • 郝建雄 ,
  • 过利敏 ,
  • 王来忠 ,
  • 赵丹丹
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  • 1(河北科技大学 食品与生物学院,河北 石家庄,050000)
    2(新疆农业科学院农产品贮藏加工研究所,新疆 乌鲁木齐,830091)
    3(新疆宏展特色农业科技开发有限公司,新疆 塔城,834800)
第一作者:硕士研究生(赵丹丹副教授为通信作者,E-mail:zdd6364@126.com)

收稿日期: 2024-04-16

  修回日期: 2024-06-13

  网络出版日期: 2025-04-29

基金资助

自治区重点研发计划项目(2023B02005-3)

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Analysis of physicochemical and functional properties of safflower ultrafine powder

  • WU Yixuan ,
  • SUN Lili ,
  • HOU Ying ,
  • HAO Jianxiong ,
  • GUO Limin ,
  • WANG Laizhong ,
  • ZHAO Dandan
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  • 1(College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050000, China)
    2(Institute of Agro-production Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China)
    3(Xinjiang Hongzhan Characteristic Agricultural Science and Technology Development Co. Ltd., Tacheng 834800, China)

Received date: 2024-04-16

  Revised date: 2024-06-13

  Online published: 2025-04-29

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摘要

该文以红花为原料,探究超微粉碎技术对红花粉理化、结构以及营养特性的影响。经超微粉碎后,得到3种不同粒径的红花粉,对色泽、容积密度、水合特性、流动性、总酚、总黄酮含量以及阳离子交换能力等指标进行分析,并通过扫描电子显微镜、X射线衍射分析探究对其结构的影响。结果表明:随着粒径的减小,其充填物性和水合特性呈上升趋势(P<0.05),在最小粒径(D50=73.68 μm)下,其容积密度、水溶性、持水力和溶胀性较最大粒径(D50=197.90 μm)分别提升了40.43%、10.02%、49.23%和17.64%。粒径的降低能够提升红花粉的流动性,休止角和滑动角分别从42.11°、45.02°降低到34.63°、28.04°。X射线衍射的结果表明,超微粉碎并未改变红花粉的晶体结构。在营养价值方面,粒径的降低能够提高有效活性成分的溶出并提高其生物活性,总酚和总黄酮的溶出量分别从5.66、14.27 mg/g提升至7.71、15.22 mg/g,阳离子交换能力提升了14.28%。研究表明超微粉碎技术能够通过降低红花粉的粒径,提高理化和功能特性,该实验可为红花粉的深加工提供理论依据。

关键词： 红花; 超微粉碎; 不同粒径; 理化特性; 结构特征

本文引用格式

吴一璇 , 孙丽丽 , 侯莹 , 郝建雄 , 过利敏 , 王来忠 , 赵丹丹 . 红花超微粉体理化功能特性分析[J]. 食品与发酵工业, 2025 , 51(7) : 268 -275 . DOI: 10.13995/j.cnki.11-1802/ts.039581

Abstract

This study investigated the effects of superfine grinding technology on the physical, chemical, structural, and nutritional properties of safflower powder.The color, bulk density, hydration characteristics, fluidity, total flavonoids, and cation exchange capacity of safflower powder with different particle sizes were analyzed in this study.The effects of structure were explored through scanning electron microscopy and X-ray diffraction analysis.The results indicated that as the particle size decreases, there was an observed increase in filling and hydration properties (P<0.05).The bulk density, water solubility, water-holding capacity, and swelling capacity of the smallest particle size (D50=73.68 μm) are 40.43%, 10.02%, 49.23%, and 17.64% respectively, higher than those observed at the largest particle size (D50=197.90 μm).The reduction in particle size could enhance the fluidity, cohesion angle, and sliding angle of safflower pollen, resulting in a decrease from 42.11° to 34.63° for the cohesion angle and from 45.02° to 28.04° for the sliding angle.The superfine grinding did not alter the crystal structure of safflower pollen.Furthermore, in terms of nutritional value, the dissolution of total phenols and total flavonoids increased from 5.66 and 14.27 mg/g to 7.71 and 15.22 mg/g, respectively.The cation exchange capacity increases by 14.28%.The results demonstrated that superfine grinding technology can enhance the physicochemical and functional properties of safflower powder through particle size reduction, providing a theoretical foundation for the advanced processing of safflower pollen.

Key words： safflower; superfine grinding; different particle sizes; physical and chemical properties; structural characteristic

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