加工方法对麦胚中脂肪酸的影响  

The Influence of Processing Methods on Fatty Acids in Wheat Germ

作　　者：高希宝[1] 胡俊峰[1] 张宁 朱振平 郑嘉烈 林乐文[1] 

机构地区：[1]山东医科大学卫生系,济南250012

出　　处：《中国生化药物杂志》1996年第5期194-197,共4页Chinese Journal of Biochemical Pharmaceutics

摘　　要：实验建立了测定麦胚中游离脂肪酸的简便方法,并用此方法分析了经煮、蒸及烤等不同加工方法对麦胚中游离脂肪酸及其组成比例的影响。结果发现,经煮和蒸两种方法处理的麦胚中,脂肪酸含量明显低,且各脂肪酸之间的比例也发生变化。处理后的滤液中未检出游离脂肪酸,说明煮和蒸两种加工方法使部分脂肪酸被破坏。而经烘烤处理的麦胚中,游离脂肪酸含量明显高,且脂肪酸的构成比例不变,说明烘烤是加工麦胚的较佳处理方法。A method for determining fatty acids in wheat germ by gas chromatography has been set up. The influence of processing methods on fatty acids in wheat germ was studied. The results showed that the fatty acids content in wheat germ decreased, and the ratios of major fatty acids changed by processing with boiled water or hot steam. The fact that any fatty acid in the filtrate of boiled or steamed wheat germ was not detected indicated that fatty acids were destroyed. The fatty acids content in wheat germ increased, and the ratios of major fatty acids did not chang by baking. So it could be concluded that baking might be a better processing method of wheat germ.

关 键 词：加工方法 麦胚 保健食品 脂肪酸 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]