小麦胚芽红外干燥工艺优化及其对贮藏品质的影响  

Optimization of Infrared Drying for Wheat Germ and Its Effects on the Storage Quality

作　　者：张建友 洪灿东 戚雅楠 吕飞 ZHANG Jianyou;HONG Candong;QI Yanan;LYU Fei(Ocean College, Zhejiang University of Technology, Hangzhou, Zhefiang 310000)

机构地区：[1]浙江工业大学海洋学院,浙江杭州310000

出　　处：《核农学报》2018年第6期1144-1152,共9页Journal of Nuclear Agricultural Sciences

基　　金：浙江省重大科技专项重点农业项目(2050C02045)

摘　　要：为降低小麦胚芽脂肪酶和脂肪氧化酶的活性,提高贮藏稳定性,优化小麦胚芽红外干燥的工艺,采用单因素试验研究红外干燥温度、载量和距离对小麦胚芽干燥特性的影响,利用响应面分析法优化得到最佳工艺为干燥温度100℃、干燥载量1 kg·m^(-2)、干燥距离15 cm;结合微观结构、脂肪酶活动度、脂肪氧化酶活性、酸价、过氧化值和TBA值等指标,比较新鲜、红外干燥和热风干燥小麦胚芽在贮藏过程中的品质变化。结果表明,干燥处理可以大幅度地钝化脂肪酶和脂肪氧化酶的活性;当贮藏天数达到75 d时,红外干燥处理后的小麦胚芽酸价为52.49 mg·g^(-1),过氧化值为18.75 meq·kg^(-1),TBA值为4.58 mg·g^(-1),各个指标均显著低于热风处理组和新鲜组小麦胚芽(P<0.05)。由此说明,红外干燥处理比热风干燥能够更好地保持小麦胚芽的品质。本研究结果为小麦胚芽的贮藏及生产提供了相关的理论依据。In order to reduce the lipase and lipoxygenase activity in wheat germ,and improve the storage stability,the single factor experiments was used to explore the effects of heating temperature,material loading,and distance om drying characteristics. Then infrared drying process parameters were optimized by response surface analysis,and the optimal infrared drying parameters were determined as follows,heating temperature 100 ℃,material loading 1 kg·m^-2 and distance 15 cm. Combined with microstructure,lipase activity,fatty oxidase activity,acid value,peroxide value and TBA,the quality changes of wheat germ in fresh,infrared drying and hot air drying were compared. The results showed that the drying processing could significantly increase the activity of lipase and lipoxygenase. When the storage days reached 75 d,the acid value,peroxide value and TBA value of the wheat germ after infrared drying were 52. 49 mg·g^-1,18. 75 meq·kg^-1,and 4. 58 mg·g^-1,respectively,which were significantly lower than those of the hot air drying group and fresh group（ P〈0. 05）. It demonstrated that the infrared drying processing was preferred to maintain the quality of wheat germ during storage. The results could provide the relevant theoretical basis for the storage and production of wheat germ.

关 键 词：小麦胚芽 红外干燥 脂肪酶 脂肪氧化酶 贮藏品质 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]