制麦工艺对麦芽阿魏酸含量的影响  

Effect of malting processing on the ferulic acid of malt

作　　者：张微微 董艺凝 柴新义 孙星 何君君 ZHANG Wei-wei;DONG Yi-ning;CHAI Xin-yi

机构地区：[1]滁州学院生物与食品工程学院,安徽滁州239000

出　　处：《饲料研究》2020年第5期55-57,共3页Feed Research

基　　金：国家自然科学基金项目(项目编号:31301523);安徽省博士后基金项目(项目编号:2019B362);安徽省高校自然科学研究项目(项目编号:KJ2015B18);滁州市科技攻关项目(项目编号:2018ZN007);滁州学院校级培育项目(项目编号:2017PY03)。

摘　　要：试验旨在研究制麦工艺对麦芽阿魏酸的影响。以豫麦为研究对象,以游离态和总阿魏酸含量为指标,通过单因素和正交试验,研究浸麦时间(12~48 h)、浸麦温度(16~22℃)、发芽温度(15~21℃)对麦芽阿魏酸含量的影响。结果表明,随着浸麦时间的延长,浸麦温度和发芽温度的升高,游离态和总阿魏酸含量都呈现先升高后降低的趋势。通过优化试验得出最优制麦工艺为浸麦温度18℃、浸麦24 h、发芽温度17℃,在此条件下游离态阿魏酸含量提高了47%,总阿魏酸含量提高了57%。研究结果为阿魏酸资源的开发和小麦饲用价值提供参考。The experiment was to study the effect of malting processing on ferulic acid in malt. In order to find optimal conditions for the malting of Yumai, the effects of steeping time(12~48 h), steeping temperature(16~22 ℃) and germination temperature(15~21 ℃) on free and total ferulic acid contents were studied by one factor at a time and orthogonal array design methods. The results showed that the free and total ferulic acid contents increased then decreased with increasing steeping time, steeping temperature and germination temperature. The optimal conditions for the malting of Yumai were determined as follows: the steeping procedure was performed at 18 ℃ for 24 h before germination at 17 ℃. Under the conditions, malts revealed a 47% and 57% increase in free and total ferulic acid. It is a way to explore ferulic acid resources and provide a theoretical guidance for wheat forage value.

关 键 词：制麦 麦芽 阿魏酸 正交试验 

分 类 号：S816.9[农业科学—饲料科学]