稻米胚及米胚油的品质分析  

Quality analysis of rice germ and rice germ oil

作　　者：刘玉兰[1] 吕松泰 王莹辉[1] 严方 

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]唐山圣昊农科发展有限公司,河北唐山063000

出　　处：《中国油脂》2015年第7期76-79,共4页China Oils and Fats

基　　金：公益性行业(农业)科研专项(201303072-2);河南省食用油脂倍增计划(豫财贸[2010]169号)

摘　　要：从原料米糠中分离出纯稻米胚和纯米糠,利用溶剂浸出法分别提取其中油脂并进行品质分析对比,以研究稻米胚及米胚油的营养品质。结果表明:稻米胚粗脂肪含量27.06%,粗蛋白含量19.50%,粗纤维含量4.88%,比米糠粗脂肪、粗蛋白含量明显提高,粗纤维含量降低;米胚油的酸值(KOH)、过氧化值、维生素E含量、谷维素含量、植物甾醇含量分别为21.7 mg/g、6.1 mmol/kg、43.18 mg/100 g、0.47%、3.07%,与米糠油相比,米胚油的酸值(KOH)降低了23.8 mg/g,过氧化值降低了1.7 mmol/kg,维生素E含量提高了17.18 mg/100 g,植物甾醇含量相差不大,谷维素含量降低0.93个百分点。米胚油在酸值和维生素E含量方面较米糠油具有明显优势,新鲜稻米胚既可以直接作为营养丰富的产品,也是优质食用油的原料。Pure rice bran and pure rice germ were isolated from raw material rice bran, then rice bran oil and rice germ oil were separately obtained by solvent extraction method, and the qualities of the oils were analyzed and compared to study the nutritional quality of rice germ and rice germ oil. The results showed that rice germ had higher contents of crude fat and crude protein and lower content of crude fiber than rice bran,which were 27.06% ,19.50% and 4.88%, respectively; the acid value, peroxide value,contents of vitamin E, oryzanol and phytosteml of flee germ oil were 21.7 mgKOH/g, 6.1 mrnol/kg, 43.18 mg/100 g, 0.47% and 3.07%, respectively, in which the acid value, peroxide value and content of oryzanol of rice germ oil respectively decreased by 23.8 mgKOH/g, 1.7 mmol/kg and 0.93 percentage point compared with rice bran oil, while the content of vitamin E increased by 17.18 mg/100 g and the content of phytosterol had little difference. Rice germ oil was superior to rice bran oil in acid value and vitamin E content, and fresh rice germ could be used as nutritious product as well as the raw material of high quality edible oil.

关 键 词：稻米胚 米胚油 米糠 品质 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程] TS227[轻工技术与工程—食品科学与工程]