Effect of Superfine Grinding on Properties and Antioxidant Activity of Paeonia lactiflora Petal Powder

NI Liying; SUN Mengxue; WANG Bin; HU Fuxia; ZHANG Ming; WU Maoyu; MA Chao

doi:10.19590/j.cnki.1008-1038.2026.03.006

Abstract：In order to investigate the effects of low-temperature superfine grinding technology on Paeonia lactiflorapetal,superfine grinding technology was used to prepare P.lactiflorapetal superfine powder.With the median diameter as the assessment standard,the best preparation technology was determined through single-factor and orthogonal tests,and its physicochemical properties,microstructure,and antioxidant properties of P.lactiflora powder were investigated.The results revealed that the initial crushing time was 20 s,the superfine grinding time was 14 min,and the loading quantity was 65%.Under this process condition,the median diameter of powder was 8.85 μm,the repose angle of powder increased,the tap density decreasesed,and the flowability of the powder was better.In comparison with the conventionally produced powder,the hydration characteristics of superfine powder was obviously enhanced.The antioxidant experiments indicated that the scavenging ability of superfine powder extract was better than that of ordinary powder extract.At 5 mg/mL,the scavenging rates of superfine powder alcohol extract on DPPH free radicals and hydroxyl free radicals were 98.91%and 43.42%,respectively.Overall,low-temperature superfine grinding technology can improve the hydration property and water swelling of P.lactiflorapowder,and to some extent,it can improve the dissolution and antioxidant activity of active ingredients in P.lactiflora powder.This study provides a theoretical perspective for the development and processing of superfine P.lactiflora ingredient to obtain high-value functional products.