沁州黄小米和金米粗脂肪提取工艺优化及含量对比  

Optimization of Extraction Process and Content Comparison of Crude Fat in Qinzhouhuang and Golden Millets

作　　者：王玺[1] 雷海英[1] 靳志强[1] 白变霞 

机构地区：[1]长治学院生物科学与技术系,山西长治046011

出　　处：《山西农业科学》2016年第5期676-679,722,共5页Journal of Shanxi Agricultural Sciences

基　　金：长治学院校级课题(2013205)

摘　　要：利用海能SOX500粗脂肪测定仪分别对沁州黄小米和金米中粗脂肪含量进行定量分析,并研究对比了样品含水量、抽提时间、抽提循环速度对粗脂肪提取的影响及含量对比分析。结果表明,小米粗脂肪测定的最佳抽提条件为抽提时间5 h;抽提循环速度为8 min/次;萃取温度为60℃;提取完毕后的预干燥时间为30 min。同时根据此方案对沁州黄小米和金米中粗脂肪含量的测定结果显示,金米>沁州黄小米。该研究可为沁州黄小米和金米中粗脂肪的有效利用提供参考。Extraction process and content comparison of the crude fat in Qinzhouhuang and Golden millets were studied quantitatively by using the Hai-neng SOX500 crude fat tester. The effects of water content, extraction time and extraction cycle speed on the extraction and content of crude fat were analyzed. The results showed that the best extraction conditions of crude fat were extraction time for 5 h, extraction cycle speed for 8 min at a time, extraction temperature for 60 ℃; and preliminary drying for 30 min after the process. According to optimal solution, the content of the crude fat of Golden millet was higher than Qinzhouhuang. This research can provide a reference for the effective utilization of the crude fat in Qinzhouhuang and Golden millets.

关 键 词：小米 粗脂肪 提取工艺优化 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]