为探究超微粉碎技术对西藏光核桃粉粉体特性及活性成分的影响，本研究以西藏光核桃为试材，真空冷冻干燥后，粗粉碎3 min再超微粉碎5、10、15 min，对比分析粉体粒径、微观结构、流动性、吸湿性等粉体特性，多酚、多糖、水溶性果胶（WSP）等活性成分及其抗氧化活力。结果表明：随超微粉碎时间延长，光核桃粉粒径变小，离散度由6.58±0.54减小到2.86±0.09，粉体均一性提高。随超微粉碎时间延长，光核桃粉容积密度增大，压缩性减小，基本流动能增加。水合特性随超微粉碎时间延长逐渐增强，相对湿度小于50%时吸湿性无显著变化。光核桃经超微粉碎，多酚、多糖的抗氧化活力无显著变化；WSP含量显著降低，但抗氧化活力显著提高（p<0.05）。综合分析发现，超微粉碎技术可以制备品质优良的光核桃粉，较好地保留其主要活性成分及抗氧化活力，为光核桃深加工提供新途径。

To investigate the effect of superfine grinding on powder characteristics and active components of Prunus mira Koehne, freeze-drying combined with coarse grinding (3 min) and superfine grinding (5, 10 and 15 min, respectively) were employed to prepare the powder of Prunus mira Koehne. The powder characteristics (including particle size, microstructure, flowability and hygroscopicity) and the contents and antioxidant capacity of active components (including polyphenol, polysaccharide and water soluble pectin) of Prunus mira Koehne powder were determined. Results showed that with increasing superfine grinding time, the particle size of Prunus mira Koehne powder became smaller than coarse powder, and the size distribution span decreased from 6.58±0.54 to 2.86±0.09. A significant decline in the compressibility was observed, while both bulk density and basic fluidity energy increased. Superfine grinding technology could improve hydration characteristics of the powder. When relative humidity was less than 50%, the powder hygroscopicity had no significant change. The antioxidant activity of polyphenol and polysaccharide extracted from Prunus mira Koehne powder prepared by superfine grinding technology show no significant difference. Content of water soluble pectin extracted from Prunus mira Koehne powder was decreased, however, its antioxidant activity was significantly increased (p<0.05). Therefore, the superfine grinding technology could be a deep processing method to improve the quality of Prunus mira Koehne powder and preserve its active components.

现代农业产业技术体系建设专项资金（CARS-30-5-02）