为探究超微粉碎对黑米糠多酚组成、体外抗氧化活性和α-葡萄糖苷酶抑制活性的影响，该研究采用超微粉碎技术制备了黑米糠超微粉，考察了黑米糠超微粉和粗粉两种粉体的多酚组成和花色苷含量，总抗氧化能力、氧自由基吸收能力、清除过氧化自由基能力和α-葡萄糖苷酶抑制能力。结果表明，超微粉碎可显著降低黑米糠的粒径；与粗粉相比，黑米糠超微粉的游离酚、总酚和花色苷的提取量分别提高8.27%、10.72%和21.97%，且阿魏酸、对香豆酸和香草酸等单体酚提取量均显著提高，但其单体组成并没有发生变化；黑米糠超微粉多酚的抗氧化能力和α-葡萄糖苷酶抑制能力显著优于其粗粉，且游离酚为主要贡献物质。综上，超微粉碎可以促进黑米糠活性成分多酚的释放，增强黑米糠的抗氧化能力和α-葡萄糖苷酶抑制能力，可作为黑米糠的精深加工的一种前处理加工方式。

To investigate the effects of ultrafine grinding on the composition as well as the in vitro antioxidant and α-glucosidase inhibition activities of black rice bran polyphenols, ultrafine grinding was performed to prepare ultrafine black rice bran powder. The compositions, anthocyanin contents, total antioxidant capacities, oxygen radical absorption capacities, peroxide radical scavenging abilities, and α-glucosidase inhibitory abilities of polyphenols of ultrafine and coarse black rice bran powder were determined. The results showed that the particle size of black rice bran was significantly reduced by ultrafine grinding. Compared with those of the coarse powder, the extraction yields of free polyphenols, total polyphenols, and anthocyanins of ultrafine black rice bran powder were increased by 8.27%, 10.72%, and 21.97%, respectively. Furthermore, the extraction yields of phenolic monomers, such as ferulic acid, p-coumaric acid, and vanillic acid, were significantly increased, with no changes in the phenolic monomer composition. Polyphenols of the ultrafine powder exhibited higher antioxidant and α-glucosidase inhibitory abilities than those of the coarse powder. Particularly, free polyphenols were the main contributors to these activities. In conclusion, ultrafine grinding promotes the release of polyphenols and enhances the antioxidant capacity and α-glucosidase inhibitory abilities of black rice bran. This pretreatment method can be applied in the processing and utilization of black rice bran.

广东特支计划本土创新团队项目（2019BT02N112）；广东省农业科学院人才引进项目（R2019YJ-YB1003）；广州市科技计划项目（202206010071）