沙棘果渣富含多种营养和功能成分，但其增值利用率较低。该研究以常温机械粉碎制得的沙棘果渣粉为对照组，对利用超微冷冻粉碎技术在主机频率20~50 Hz范围内制备不同细度的沙棘果渣粉进行功能成分、理化性质与结构特性方面的比较。结果表明：主机频率30 Hz制得粉末的可溶性膳食纤维、Vc含量和持水性最高，分别为7.63%、3.46 mg/100 g和25.12%，优于对照组的4.01%、2.28 mg/100 g和23.86%。主机频率40 Hz制得粉末的阳离子交换能力最强，达到1.82 mmol/L，优于对照组的0.92 mmol/L。主机频率50 Hz制得粉末的总黄酮溶出量、亮度、溶胀性、水溶性最高而中位粒径最小，分别为5.67 mg/g、71.16、8.10 mL/g、23.32%和21.72 μm，优于对照组的4.34 mg/g、65.57、6.17 mL/g、15.51%和325.91 μm。超微冷冻粉碎技术可以最大限度降低粉碎过程中热量对沙棘果渣粉中热敏性物质的破坏，改善粉碎产品的营养和功能成分保留率、溶出率以及功能特性,而主要结构及基团未发生较大改变。研究结果为沙棘果渣开发利用提供了理论依据。

Seabuckthorn pomace is rich in a variety of nutrients and functional components, but it has not found efficient value-adding utilization as yet. In this study, a seabuckthorn pomace powder obtained via mechanical pulverization under room temperature was used as the control group, seabuckthorn pomace powders with different finenesses were prepared via superfine freeze pulverization under a series of host frequency in the range 20~50 Hz, and their functional component contents, physicochemicalproperties and structural characteristics were compared. The results showed that a pulverization motor frequency of 30 Hz produced the experimental group with maximum soluble dietary fiber, Vc content and water holding capacity, which were 7.63%, 3.46 mg/100 g and 25.12%, respectively, in contrast to the control group with the corresponding indices being 4.01%, 2.28 mg/100 g and 23.86%, respectively. The cation exchange capacity of the powder prepared at the frequency of 40 Hz was the strongest, reaching 1.82 mmol/L, which was better than 0.92 mmol/L in the control group. The total flavone dissolution, brightness, swelling and water solubility of the powder prepared at the frequency of 50 Hz were the highest, while the median particle size was the smallest, which were 5.67 mg/g, 71.16, 8.10 mL/g, 23.32% and 21.72 μm respectively. It was better than 4.34 mg/g, 65.57, 6.17 mL/g, 15.51% and 325.91 μm in the control group. The superfine freeze pulverization technologycan minimize the damage of heat to the heat sensitive substances in seabuckthorn fruit residue powder during crushing, and improve the retention rate, dissolution rate and functional characteristics of nutritional and functional components of crushed products, while the main structure and groups have not changed greatly. The results provide a theoretical basis for the development and utilization of seabuckthorn fruit residue.

新疆维吾尔自治区区域协同创新专项（科技援疆计划）（2019E0267）；新疆维吾尔自治区研究生科研创新项目（XJ2020G156）