该研究以新疆干制灰枣为原材料，采用响应面法设计优化实验，结合超微粉碎技术，研究预处理时间、乙醇浓度、料液比和超微粉碎时间对灰枣超微粉粒径、理化特性和表观性能的影响。结果表明：灰枣超微粉最佳预处理工艺条件为料液比1:3（g/mL），预处理时间53 h，乙醇浓度60%（V/V），超微粉碎时间为4 min，在此条件下所得粉体粒径为28.47 μm。超微粉碎后灰枣超微粉体的总糖、还原糖和蔗糖含量分别降低了42.22%、39.06%和74.78%，氨基酸和蛋白质溶出率显著提高（p<0.05）。超微粉碎后粉体亮度增强，休止角、滑角、堆密度增大。润湿时间缩短了41.99%，表明粉体润湿性提升；灰枣超微粉持水力和膨胀力分别下降了60.30%、56.28%，表明超微粉碎使粉体水合能力降低。经扫描电镜、傅立叶红外光谱分析可知，超微粉碎后粉体主要结构及基团未发生较大改变。与传统制粉工艺相比，该法所得灰枣超微粉不添加辅料，粉体品质较好且有利于控糖人群的需求，具有广阔的应用前景。

Xinjiang jujube was used as the raw material and optimized using response surface methodology in combination with superfine comminution technology to investigate the effects of pretreatment time, ethanol concentration, material-to-liquor ratio, and superfine comminution time on particle size, physical and chemical properties, and apparent properties of superfine jujube powder. The optimal preparation conditions were as follows: material-to-liquor ratio of 1:3 (g/mL), pretreatment time of 53 h, alcohol concentration of 60% (V/V), and comminution time of 4 min. The powder particle size was 28.47 μm under these conditions. After superfine comminution, the total sugar, reducing sugar, and sucrose contents decreased by 42.22%, 39.06%, and 74.78%, respectively, in superfine jujube powder. The dissolution rate of amino acids and proteins increased significantly (p<0.05). The brightness, angle of repose, slip angle, and bulk density were also increased after superfine comminution. Additionally, the wetting time was shortened by 41.99%, indicating that the wettability of the powder was improved. The water-holding capacity and swelling capacity of the superfine jujube powder decreased by 60.30% and 56.28%, respectively, suggesting that superfine comminution reduced the hydration capacity of the powder. The main structure and functional groups of the superfine jujube powder were only slightly changed according to scanning electron microscope analysis and Fourier-transform infrared spectroscopy. Compared with the traditional pulverizing process, the superfine jujube powder obtained using this method was of higher quality and free of additional materials, which is beneficial for patients who require blood glucose monitoring. We developed an efficient method with broad application prospects for preparing superfine jujube powder.

新疆红枣产业技术体系专项资金项目（XJCYTX-01）