为促进苜蓿功能食品的开发，本文比较了不同部位、不同粒度苜蓿粉的抗氧化活性，探究了苜蓿叶粉添加量、矫味剂添加量、压力对咀嚼片硬度和脆碎度的影响。结果表明，苜蓿叶片的抗氧化活性高于茎秆，且上部叶片的抗氧化活性最高。随着粉碎粒度由0.02~0.03 mm减小到0.06~0.08 mm，苜蓿叶的抗氧化活性逐渐提高。当粉碎粒度为0.06~0.08 mm时，苜蓿叶对DPPH自由基、ABTS自由基的清除率分别为50.85%、73.08%，对Fe3+的还原力为117.91 μmol/g。苜蓿咀嚼片的最佳工艺参数：苜蓿叶粉、燕麦粉、矫味剂、微晶纤维素、硬脂酸镁的添加量分别为30%、15%、10%、44%、1%，压力为20 kN。在此条件下，咀嚼片的硬度为45.50 N，脆碎度为0.37%，满足相关要求。综上所述，该研究为苜蓿功能食品的开发提供了理论指导。

In order to promote the development of alfalfa functional food, this paper compared the antioxidant activities of different parts and different particle sizes of alfalfa powder, and explored the effects of the addition amount of alfalfa leaves powder, the addition amount of flavoring agent and pressure on the hardness and crispness of chewing tablets. The results showed that the antioxidant activity of alfalfa leaves was higher than that of stem, and the antioxidant activity of upper leaves was the highest. The antioxidant activity of alfalfa leaves increased gradually with the decrease of grinding size from 0.02~0.03 mm to 0.06~0.08 mm. When the particle size was 0.06~0.08 mm, the scavenging rates of DPPH and ABTS were 50.85% and 73.08% respectively, and the reducing power of Fe3+was 117.91 μmol/g. The best processing parameters of alfalfa chewing tablets were: 30%, 15%, 10%, 44%, 1% of alfalfa leaves powder, oatmeal powder, flavoring agent, microcrystalline cellulose and magnesium stearate respectively, and the pressure was 20 kN. Under these conditions, the hardness of chewable tablets was 45.50 N, and the brittleness was 0.37%, which met the relevant requirements. In conclusion, this study provided theoretical guidance for the development of alfalfa functional food.

山西省财政支持农业科技成果转化项目（SCZZNCGZH201306）；国家重点研发计划项目（2016YFD0701801）