文献类型：期刊文献

中文题名：超微粉碎对咖啡果皮理化性质、结构及吸附能力的影响

英文题名：Effect of Ultrafine Grinding on Physicochemical Properties, Structure and Adsorption Capacity of Coffee Peel

作者：罗白玲[1,2,3];刘敦华[1];董文江[2];胡荣锁[2];龙宇宙[2];陈治华[4];蒋快乐[4]

第一作者：罗白玲

机构：[1]宁夏大学农学院,宁夏银川750121;[2]中国热带农业科学院香料饮料研究所,海南万宁571533;[3]甘肃中医药大学定西校区医学教学部,甘肃定西743000;[4]云南农业大学热带作物学院,云南普洱665000

第一机构：宁夏大学农学院,宁夏银川750121

年份：2020

卷号：41

期号：6

起止页码：1219

中文期刊名：热带作物学报

外文期刊名：Chinese Journal of Tropical Crops

收录：CSTPCD;;北大核心:【北大核心2017】；CSCD:【CSCD2019_2020】；

基金：中央级公益性科研院所基本科研业务费专项创新团队项目(No.1630142017006)。

语种：中文

中文关键词：咖啡果皮;超微粉碎;理化性质;吸附能力

外文关键词：coffee peel;ultrafine pulverization;physical and chemical properties;absorption capacity

摘要：本研究以咖啡果皮为原料,对其进行传统粉碎和超微粉碎,分别得到不同粒度的咖啡果皮粉。通过测定不同粒度粉体的持水性、膨胀性、持油性、溶解性和阳离子交换能力表明,随着粒度的减小,粉体的物理性状都有不同程度的改善,其中膨胀性和溶解性显著增加,分别从3.86 mL/g增加到6.14 mL/g、13.23%增加到44.50%;通过测定不同粒度粉体的吸附性能表明,随着粒度的减小,粉体对葡萄糖、胆固醇和亚硝酸盐的吸附能力增强,且超微粉与传统粉间差异显著,超微粉对三者的吸附能力分别为42.42 mg/g、29.34 mg/g、224.56μg/g,吸附率分别为63.04%、67.38%、75.91%;扫描电镜和傅里叶变换红外光谱结果表明,超微粉碎能显著降低粉体粒度,但对粉体结构组成无显著改变。本研究结果表明超微粉碎能赋予咖啡果皮更好的加工和功能特性,下一步可考虑作为新的食品加工配料资源,提高咖啡副产物的利用价值。
Coffee peel powder with different particle sizes was obtained by the traditional pulverization and ultrafine pulverization. By measuring the water holding capacity, swelling capacity, oil holding capacity, solubility and cation exchange capacity of the powders, it showed that the physical properties of the powders were improved with the decrease of particle sizes, among them swelling and solubility were significantly increased from 3.86 mL/g to 6.14 mL/g and 13.23% to 44.50% respectively. By measuring the absorption properties of the powders, it showed that with the decrease of the particle size the adsorption capacity of the powders were enhanced, and the difference between the ultrafine powder and traditional powder was significant. The adsorption quantity of the ultrafine powder to glucose, cholesterol and nitrite was 42.42 mg/g, 29.34 mg/g and 224.56 μg/g respectively, and the adsorption rates was 63.04%, 67.38% and 75.91% respectively. Scanning electron microscopy and Fourier transform infrared spectroscopy results showed that ultrafine pulverization could significantly reduce the powder particle size but had no significant change on the powder structure. The results of this study indicate that ultrafine pulverization can impart better processing and functional properties to coffee peels. The next step can be considered as a new food processing ingredient resource to improve the utilization value of coffee by-products.