不同加工方式对小麦胚芽品质的影响研究

Study on the effects of different processing methods on the quality of Triticum aestivum L. germ

中文关键词:  小麦  胚芽  加工方式  成分分析

英文关键词:Triticum aestivum L.  germ  processing methods  compositional analysis

中文摘要:

      目的 探究3种不同热加工方式对小麦胚芽品质的影响。方法 以新鲜小麦胚芽为实验材料, 采用干热法、微波法和湿热法对小麦胚芽进行处理, 分析不同热加工方式对小麦胚芽营养品质及油脂品质的影响。结果 3种热加工方式对脂肪酸组成均无显著性差异(P>0.05), 以干基计的灰分、脂肪、蛋白质和矿物质含量基本不变。与新鲜麦胚相比, 干热法和微波法含水量、维生素E含量(以干基计)和氨基酸含量(以干基计)下降; 湿热法含水量上升, 维生素E含量(以干基计)下降, 氨基酸含量(以干基计)含量无显著性差异(P>0.05)。干热法酸价、游离脂肪酸含量上升, 过氧化值含量降低; 微波法和湿热法的酸价和游离脂肪酸含量显著降低(P<0.05), 过氧化值含量显著上升(P<0.05)。结论 湿热法有助于保护小麦品质, 可以更好地提高小麦胚芽贮藏稳定性, 为小麦胚芽进一步的高值化加工利用和功能性成分的开发提供依据。

英文摘要:

      Objective To investigate the effects of 3 kinds of different thermal processing methods on the quality of Triticum aestivum L. germ. Methods Fresh Triticum aestivum L. germ was used as the test material, and dry heat, microwave and moist heat methods were used to treat Triticum aestivum L. germ to analyze the effects of different thermal processing methods on the nutritional quality and oil quality of Triticum aestivum L. germ. Results There were no significant differences (P>0.05) in fatty acid composition among 3 kinds of thermal processing methods, and ash, fat, protein and mineral contents on a dry basis were essentially unchanged. Compared with fresh Triticum aestivum L. germ, dry heat and microwave methods decreased water content, vitamin E content (dry basis) and amino acid content (dry basis); moist heat method increased in water content, decreased in vitamin E content (dry basis) and no significant difference (P>0.05) in amino acid content (dry basis) content. Acid value and free fatty acid content increased and peroxide content decreased in the dry heat method; the acid value and free fatty acid content of microwave method and moist heat method were significantly reduced (P<0.05), the content of peroxide value significantly increased (P<0.05). Conclusion Moist heat method helps to protect the quality of Triticum aestivum L., can better improve the storage stability of Triticum aestivum L. germ, and provides a basis for further high-value processing and utilization of Triticum aestivum L. germ and the development of functional components.