储藏小麦甘油三酯脂肪酸组成及脂肪酶变化研究  

CHANGES OF LIPASE AND TRIGLYCERIDE FATTY ACID COMPOSITION OF STORED WHEAT

作　　者：王若兰[1] 穆垚 宋永令[1] 马玉洁[1] 贾素贤[2] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]国家粮食储备局郑州科学研究设计院,河南郑州450053

出　　处：《河南工业大学学报（自然科学版）》2014年第2期6-9,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家高技术研究发展计划(863计划)项目(2012AA101705-2);公益性行业(农业)科研专项经费项目(201003077)

摘　　要：小麦籽粒经过一段时间的储藏,籽粒内的甘油酯就会在脂肪酶的作用下水解产生游离脂肪酸,进而氧化使粮食储藏及食用品质劣变.对储藏小麦中甘油三酯脂肪酸、游离脂肪酸组成含量变化以及脂肪酶活力变化做了研究,结果显示:储藏4个月后瑞星一号和瑞星8998的脂肪酶活动度分别从21.08 mg/g和16.98 mg/g上升至32.90 mg/g和29.14 mg/g;储藏后的瑞星一号样品的游离状态的棕榈酸的相对含量上升了11.62个百分点,而瑞星8998变化不大;储藏后的瑞星一号小麦甘油三酯中亚油酸的相对含量降低了14.87个百分点,而棕榈酸、硬脂酸、油酸相对含量升高了1.00、2.94、12.30个百分点.即在甘油三酯中亚油酸消耗的速度大于棕榈酸、硬脂酸和油酸消耗的速度.After storage for a period of time, glyceride in the stored wheat kernels is hydrolyzed to free fatty acids in the presence of lipase and further is oxidized, which results in deterioration of the storage and eating quality of grains. We studied the changes of composition and contents of triglyceride fatty acids and free fatty acids as well as the changes of lipase activity in stored wheat. The results showed that the lipase activities of Rising 1 and Rising 8998 after storage for four months was improved from 21.08 mg/g and 16.98 mg/g to 32.90 mg/g and 29.14 mg/g, respectively; the relative content of free palmitic acid in Rising 1 was increased by 11.62 percent points; the relative content of free palmitic acid in Rising 8998 had no obvious change; the relative content of linoleic acid of triglycerides of the stored wheat was lowered by 14.87 percent points; and the relative contents of palmitic acid, oleic acid and stearic acid were increased by 1.00 percent points, 2.94 percent points, 12.30 percent points, respectively, which indicated that the consumption speed of linoleic acid was larger than that of palmitic acid and oleic acid.

关 键 词：小麦 脂肪酶 甘油三酯 脂肪酸 游离脂肪酸 

分 类 号：TS201.2[轻工技术与工程—食品科学]