大麦粉可以单独或添加到小麦粉中制作食品，其营养和物性指标会影响食品品质。该研究以大麦粉为研究对象，以60目粗粉为对照，探讨了超微粉碎对大麦粉的营养品质及物理特性的影响，采用相关性分析及主成分分析对粉体进行综合评价，优化大麦加工的最优粉体参数。结果表明：随着粉碎粒径减小，大麦粉的蛋白质和淀粉的溶出率增加；多酚类溶出率从964.10 mg/100 g显著增加到1396.00 mg/100 g，黄酮溶出率增加了1.90 mg/100 g；大麦粉物理性质随粉碎粒径减小发生明显变化，粒径由93.07 μm减小到20.33 μm，亮度不断增强，L值从87.73增加到95.00（p<0.05），休止角从30.56 °增加到56.84 °（p<0.05），滑角从41.85 °增加到79.93 °（p<0.05），其水溶性从49.45%增加到85.13%（p<0.05），持水力先增大后降低，与粗粉相比，持水力降低了0.95%（p<0.05），持油力降低了2.68%（p<0.05），溶胀力提高了2.90 mL/g（p<0.05），而堆积密度从0.42 g/mL变为0.24 g/mL（p<0.05）；主成分分析提取的2个主成分累计方差贡献率达到95.526%，200目超微粉综合评分最高，为0.8368，在7种粒径大麦粉中综合表现最佳。综上，超微粉碎可改变粉体性质，其变化与粒径有关，该结果对大麦超微粉产品开发具有一定的参考价值。

Barley flour can be used alone or added to wheat flour to make foods, and its nutrition and physical properties will affect food quality. In this study, barley flour was used as the research object, 60 mesh coarse flour was used as the control, and the effects of ultrafine grinding on the nutritional quality and physical properties of barley flour were investigated. Correlation analysis and principal component analysis were used to evaluate comprehensively the powder, and the optimal powder parameters for barley processing were optimized. The results showed that the dissolution rates of protein and starch in barley powder increased with the decrease of particle size. The dissolution rate of polyphenols increased significantly from 964.10 mg/100 g to 1396.00 mg/100 g, and the dissolution rate of flavonoids increased by 1.90 mg/100 g; the physical properties of barley flour changed significantly with the decrease of grinding particle size. The particle size decreased from 93.07 μm to 20.33 μm, the brightness increased continuously; the L value increased from 87.73 to 95.00 (p<0.05), the angle of repose increased from 30.56 ° to 56.84 ° (p<0.05), and the angle of slip increased from 41.85 ° to 79.93 ° (p<0.05). Its water solubility increased from 49.45% to 85.13% (p<0.05), and the water holding capacity first increased and then decreased. Compared with the coarse powder, the water holding capacity decreased by 0.95% (p<0.05), the oil holding capacity decreased by 2.68% (p<0.05), the swelling power increased by 2.90 mL/g (p<0.05), and the bulk density changed from 0.42 g/mL to 0.24 g/mL (p<0.05). The cumulative variance contribution rate of the two principal components extracted by the principal component analysis reached 95.526%, and the 200-mesh ultrafine powder had the highest comprehensive score (0.8368) and the best overall performance among the seven barley flours with different particle sizes. To sum up, ultrafine pulverization can change the properties of the powder, and the change is related to the particle size. The results have a certain reference value for the development of barley ultrafine powder products.

辽宁省凤城市食品加工科技特派团（2020JH5/10400121）