该研究以北京菊为研究对象，通过超微粉碎和筛分制备出不同颗粒尺度的菊花微粉，并对其理化性质、营养成分和抗氧化活性进行了比较。结果显示，四种颗粒尺度的菊花微粉平均粒径分别为104.37、74.84、50.92和55.73 μm。随着颗粒尺度的减小，破碎度越大，M80~M300的粉体分布越均匀，Zeta电位绝对值越低；但当颗粒尺度为M400时，菊花微粉有团聚现象，分布不均匀，且在波数为2364.5 cm-1处出现新的官能团。M300的膨胀势和持水力与M200的差异不显著，比M80分别提高了1.00 g/g和0.83 g/g；M400的溶解度和持油力最大，分别为36.17%和1.55 g/g。可溶性蛋白、多糖、总黄酮、总酚、特征单酚、氨基酸含量以及抗氧化活性均随颗粒尺度减小而增加。M300的总酚、木犀草苷含量比M400增加了0.38 g/100 g和0.44 g/100 g（P?0.05）；M300的总黄酮含量、DPPH自由基清除率比M400显著提高了2.41 g/100 g和10.70%（P<0.05）；M400的多糖含量、必需氨基酸占比比M300显著提高了2.88 g/100 g和1.47%（P<0.05）。结果表明，超微粉碎显著改善了菊花粉体的结构、营养物质的释放以及功能特性，而且M300的菊花微粉有更好的综合性能，适合进一步深加工利用。

In this study, the Beijing chrysanthemum was the research object. Different particle-sized chrysanthemum micro-powders were fabricated via ultrafine grinding and sieving, and their physicochemical properties, nutritional components, and antioxidant activities were compared. The results indicated that the average particle sizes of the four particle-sized chrysanthemum micro-powders were 104.37, 74.84, 50.92, and 55.73 μm, respectively. With the decrease in particle size, the degree of fragmentation augmented, the powder distribution of M80~M300 became more homogeneous, and the absolute value of Zeta potential declined. Nevertheless, when the particle size was M400, the chrysanthemum micro-powder presented an agglomeration phenomenon. A new functional group emerged at the wave number of 2364.5 cm-1. Compared to M80, the difference in swelling potential and water-holding capacities between M300 and M200 is not significant, with an increase of 1.00 g/g and 0.83 g/g respectively, and the solubility and oil-holding capacities of M400 were the greatest, at 36.17% and 1.55 g/g, respectively. The content of soluble proteins, polysaccharide, total flavonoid, total phenol, characteristic monophenol, amino acids, and antioxidant activity all increase with decreasing particle size. The total phenolic and cynaroside contents of M300 increased by 0.38 g/100 g and 0.44 g/100 g respectively compared to M400 (P ? 0.05); The total flavonoid content and DPPH free radical scavenging rate of M300 were significantly increased by 2.41 g/100 g and 10.70% compared to M400 (P<0.05); The polysaccharide content and essential amino acid ratio of M400 were dramatically increased by 2.88 g/100 g and 1.47% compared to M300 (P<0.05). The results suggested that ultrafine grinding significantly improved the structure, nutrient release, and functional properties of the chrysanthemum powders, and M300 could be suitable for further processing and utilization with better comprehensive performance.

河北省现代农业产业技术体系建设专项资金（HBCT2024200204）