小米陈化过程中脂肪氧合酶与黄色素变化特征的研究  

Change of Lipoxygenase and Yellow Pigments during Aging of Millets

作　　者：孙海峰[1] 王丽霞[2] 王玉文[3] 李文德[1] 

机构地区：[1]山西大学化学化工学院,太原030006 [2]山西大学生命科学与技术学院,太原030006 [3]山西省农业科学院谷子研究所,长治046011

出　　处：《中国粮油学报》2008年第6期93-97,共5页Journal of the Chinese Cereals and Oils Association

基　　金：山西省自然科学基金资助项目(991099)

摘　　要：通过35℃加速陈化的方法处理小米样品,紫外分光光度法测定脂肪氧合酶(LOX)活性与黄色素的含量。结果表明"长农0302"和"汾州香"两种小米在35℃放置时,脂肪氧合酶活性均低于处理前,二者均在陈化处理的第4周出现第一次的最低值,随后活性逐渐增大,分别在陈化处理的第6、第8周表现出最高的活性,随后活性又逐渐下降,表现出"降-升-降"的变化趋势;"汾州香"小米黄色素OD446变化趋势与脂肪氧合酶相似,在该温度条件下OD446持续低于处理前样品,也表现出"降-升-降"的趋势,而"长农0302"OD446在处理的最初两周内较为稳定,随后吸收值增大,在处理的第八周出现最低值。从实验结果可以看出实验用小米在35℃时,脂肪氧合酶和黄色素的特征吸收值均发生了改变,说明较高的温度会引起小米品质的劣变。Aim To investigate the change of lipoxygenase（LOX） activity and yellow pigments（OD446） of millets in aging.Method millet samples of varieties ＂Changnong 0302＂ and ＂Fenzhouxiang＂ were placed at 35 ℃ to accelerate aging,and LOX activity and yellow pigments（OD446） were determined by ultravioletvisible spectrophotometry.Results LOX activities of the millet samples of both varieties decrease at 35 ℃,and reach rock bottom at the fourth week then increase gradually and reach top at the sixth and eighth week respectively,then decrease again,showing a trend of ＂down-up-down＂.The change of yellow pigments（OD446） for ＂Fenzhouxiang＂ is similar to the lipoxygenase activity,all OD446 drop first and show a ＂down-up-down＂ trend.The change of yellow pigments（OD446） for ＂changnong 0302＂ is steady in the first two weeks,increases subsequently then reaches rock bottom at the eighth week.Conclusion The LOX activity and yellow pigment content in millets are changed after being stored at 35 ℃,suggesting that high storage temperature have undesirable effects on millet quality.

关 键 词：小米 高温 脂肪氧合酶 黄色素 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS272.59[轻工技术与工程—食品科学与工程]