不同处理葡萄籽粉与葡萄籽粉强化面包抗氧化活性研究

The Antioxidant Activity of Grape Seeds with Different Pulverized Treatments and their Corresponding Fortified Bread

摘要:

本文采用普通粉碎技术、超微粉碎技术、超微粉碎结合超临界CO2萃取技术制备三种葡萄籽粉，即普通破碎葡萄籽粉（grape seeds powder, GSP）、葡萄籽超微粉（Ultrafine powder of grape seeds，UPGS），脱脂葡萄籽超微粉（Ultrafine powder of skimmed grape seeds，SUPGS），并通过粒度检测仪、扫描电镜检测其粒径大小并观察其内部结构。在此基础上，将UPGS、SUPGS添加至面包配方中，采用一定的加工工艺焙烤得到两种营养强化面包并采用三种抗氧化测定方法即ABTS、DPPH自由基清除能力和FRAP还原能力法考查UPGS、SUPGS及其强化面包在体外模拟胃肠消化前后的抗氧化性能。通过与无葡萄籽粉添加的空白组面包（CK）的比较，结果表明焙烤的SUPGS强化面包的抗氧化性能在三者中最强，在模拟消化后三种抗氧化能力测定结果比CK组分别提高了62.4%、43.93%、53.2%。因此，将SUPGS应用在强化面包生产中，可以有效提高强化面包的抗氧化性能。

Abstract:

Three groups of grape seeds powder were obtained by mechanical crushing method, ultrafine pulverization technology and ultrafine pulverization combined with upercritical fluid extraction technology. Specifically, they were abbreviated as GSP, UPGS, SUPGS to represent grape seeds powder, ultrafine powder of grape seeds and the ultrafine powder of skimmed grape seeds. Diameters of each sample were determined and their inside structure was evaluated under the scanning electron microscope. Then a proper bakery process was established to produce bread added with UPGS and SUPGS. The antioxidant activity of fortified bread enriched with UPGS and SUPGS before and after the process of in-vitro-digest were analysed. The results showed that fortified bread added with SUPGS still had strong antioxidant capacity after in-vitro-digest process and increased 62.4%, 43.93%, 53.2% in ABTS, DPPH scavenging activity as well as FRAP assays compared with common ones. Therefore, SUPGS-fortified bread can be applied in industrial production to enhance its antioxidant capability.