小麦胚芽微波稳定化及其对小麦胚芽油品质的影响

摘要

利用微波热效应钝化小麦胚芽(WG)中的内源性脂肪酶(LA)与脂肪氧化酶(LOX),研究了不同微波条件对WG的稳定化效果、WG得油率及小麦胚芽油(WGO)品质的影响.结果表明:在微波功率600 W、微波时间3 min的条件下,WG的水分含量由15.51%降至5.45%,LA相对酶活降至39.91%,LOX相对酶活降至27.48%;60 d加速储藏期间,酸值(KOH)仅增加1.03 mg/g;在微波功率600 W、微波时间3 min的条件下,WG得油率为9.70%,WGO品质较好,总VE保留率达95.24%,WGO脂肪酸组成无显著变化.%The endogenous lipase ( LA) and lipoxygenase ( LOX) in wheat germ ( WG) were passivated by the thermal effect of microwave, and the effects of different microwave conditions on the stabilization of WG, oil yield of WG and quality of wheat germ oil ( WGO) were studied. The results showed that under the conditions of microwave power 600 W and microwave time 3 min, the moisture content of WG de-creased from 15 . 51% to 5 . 45%, and the relative activities of LA and LOX decreased to 39 . 91% and 27. 48% respectively. Besides, the acid value only increased by 1. 03 mgKOH/g during 60 d of acceler-ated storage, and oil yield of WG was 9. 70%, the quality of WGO was better, the total retention rate of VE reached 95. 24%, and fatty acid composition of WGO had no significant change under the conditions of microwave power 600 W and microwave time 3 min.