超微粉碎对咖啡果皮理化性质、结构及吸附能力的影响

罗白玲 刘敦华 董文江 胡荣锁 龙宇宙 陈治华 蒋快乐

摘  要：本研究以咖啡果皮為原料，对其进行传统粉碎和超微粉碎，分别得到不同粒度的咖啡果皮粉。通过测定不同粒度粉体的持水性、膨胀性、持油性、溶解性和阳离子交换能力表明，随着粒度的减小，粉体的物理性状都有不同程度的改善，其中膨胀性和溶解性显著增加，分别从3.86 mL/g增加到6.14 mL/g、13.23%增加到44.50%;通过测定不同粒度粉体的吸附性能表明，随着粒度的减小，粉体对葡萄糖、胆固醇和亚硝酸盐的吸附能力增强，且超微粉与传统粉间差异显著，超微粉对三者的吸附能力分别为42.42 mg/g、29.34 mg/g、224.56 ?g/g，吸附率分别为63.04%、67.38%、75.91%;扫描电镜和傅里叶变换红外光谱结果表明，超微粉碎能显著降低粉体粒度，但对粉体结构组成无显著改变。本研究结果表明超微粉碎能赋予咖啡果皮更好的加工和功能特性，下一步可考虑作为新的食品加工配料资源，提高咖啡副产物的利用价值。

关键词：咖啡果皮;超微粉碎;理化性质;吸附能力中图分类号：S571.2;TS209      文献标识码：A

Effect of Ultrafine Grinding on Physicochemical Properties， Structure and Adsorption Capacity of Coffee Peel

LUO Bailing^{1， 2， 3}， LIU Dunhua^1*， DONG Wenjiang^2*， HU Rongsuo²， LONG Yuzhou²， CHEN Zhihua⁴， JIANG Kuaile⁴

1. School of Agriculture， Ningxia University， Yinchuan， Ningxia 750121， China; 2. Spice and Beverage Research Institute， Chinese Academy of Tropical Agricultural Sciences， Wanning， Hainan 571533， China; 3. Department of Medical Education， Dingxi Campus， Gansu University of Traditional Chinese Medicine， Dingxi， Gansu 743000， China; 4. School of Tropical Crops， Yunnan Agricultural University， Puer， Yunnan 665000， China

Abstract： Coffee peel powder with different particle sizes was obtained by the traditional pulverization and ultrafine pulverization. By measuring the water holding capacity， swelling capacity， oil holding capacity， solubility and cation exchange capacity of the powders， it showed that the physical properties of the powders were improved with the decrease of particle sizes， among them swelling and solubility were significantly increased from 3.86 mL/g to 6.14 mL/g and 13.23% to 44.50% respectively. By measuring the absorption properties of the powders， it showed that with the decrease of the particle size the adsorption capacity of the powders were enhanced， and the difference between the ultrafine powder and traditional powder was significant. The adsorption quantity of the ultrafine powder to glucose， cholesterol and nitrite was 42.42 mg/g， 29.34 mg/g and 224.56 ?g/g respectively， and the adsorption rates was 63.04%， 67.38% and 75.91% respectively. Scanning electron microscopy and Fourier transform infrared spectroscopy results showed that ultrafine pulverization could significantly reduce the powder particle size but had no significant change on the powder structure. The results of this study indicate that ultrafine pulverization can impart better processing and functional properties to coffee peels. The next step can be considered as a new food processing ingredient resource to improve the utilization value of coffee by-products.

Keywords： coffee peel; ultrafine pulverization; physical and chemical properties; absorption capacity

DOI： 10.3969/j.issn.1000-2561.2020.06.021

咖啡是我国重要的热带饮料作物，与可可、茶同为世界三大饮料，主产国包括巴西、印度、墨西哥、印度尼西亚、埃塞俄比亚和哥伦比亚等国^[1]。咖啡在我国主要种植在海南和云南地区，分别为中粒种罗布斯塔和小粒种阿拉比卡品种，种植面积达3.6×10⁵ hm²以上，已成为海南和云南农民增收致富的重要产业之一。咖啡在加工过程中会产生较多副产物，主要有咖啡果皮、银皮及咖啡渣等，其中咖啡果皮是咖啡加工最主要的副产物。……