富硒小麦面制品中硒及其损失的研究  

Study on Selenium Content and Loss in Se-Enriched Wheat Flour Products

作　　者：成东梅 王铁良 尹国红 赵伟峰 彭涛 王智鹏 王张民 尹雪斌 CHENG Dongmei;WANG Tieliang;YIN Guohong;ZHAO Weifeng;PENG Tao;WANG Zhipeng;WANG Zhangmin;YIN Xuebin(Henan Jiyuan Academy of Agricultural Sciences,Jiyuan 459000,China;Institute of Agricultural Quality Standards and Testing Technology,Henan Academy of Agricultural Sciences,Zhengzhou 450000,China;Suzhou Institute for Advanced Study,University of Science and Technology of China,Suzhou 215123,China)

机构地区：[1]河南省济源市农业科学院,河南济源459000 [2]河南省农业科学院农业质量标准与检测技术研究所,河南郑州450000 [3]中国科学技术大学苏州高等研究院,江苏苏州215123

出　　处：《食品科技》2022年第10期38-44,共7页Food Science and Technology

基　　金：河南省农科院“四优四化”科技支撑行动计划项目(SYSH20210102002);济源市科技攻关项目(19021001,21021030)。

摘　　要：目的:研究富硒小麦从籽粒到面粉以及不同面制品中的硒及其损失的变化规律。方法:富硒小麦是通过对河南省目前推广的优质强筋、中筋、弱筋等小麦采取叶面喷施外源亚硒酸钠溶液以获得,随后对其采取磨粉、发芽和蒸、煎、煮、炸、烤、炒等方式加工成不同面制品以检测分析硒及其硒形态含量。结果:富硒小麦籽粒被磨成面粉后,其面粉中的硒、麸皮中的硒和加工过程中的硒损失分别占籽粒总硒含量约65.18%、22.20%和12.62%;而富硒小麦籽粒经发芽培养制成麦芽粉后,总硒含量增加约4.74%;富硒面粉制成不同面制食品后,面条、馒头、面包、油条、油饼中硒损失分别占面粉总硒约1.51%、3.10%、6.87%、8.90%、11.42%,硒损失大小依次为油饼(煎)>油条(炸)>面包(烤)>馒头(蒸)>面条(煮),而土馍中增加硒占面粉总硒约8.12%;富硒小麦籽粒、麸皮、面粉及各种面制品中有机硒形态以硒代蛋氨酸为主。结论:富硒小麦籽粒加工成面粉后,总硒含量平均减少约34.82%,麸皮硒和加工过程中硒损失是富硒面粉总硒含量减少的主要因素;富硒小麦籽粒发芽制成麦芽粉后总硒含量略有增加但不显著;采用煮和蒸的加工方式,可以有效减少面粉硒损失。Objective:To study the changes of selenium content and its loss of selenium-enriched wheat from grain to flour or different flour products.Methods:Selenium-enriched wheat grains was obtained by selecting high-quality strong-gluten,medium-gluten and weak-gluten wheat varieties widely used in production in Henan province and then spraying exogenous sodium selenite liquid fertilizer.The wheat was processed into different flour products by grinding,germinating,steaming,frying,boiling,deep frying,baking and stir-frying,so as to detect and analyze selenium and its selenium form content.Results:Selenium in flour,selenium in bran and selenium loss during processing accounted for 65.18%,22.20% and 12.62% of the total selenium content in grains,respectively.While the total selenium content in malt power increased by about 4.74%.The selenium loss of noodles,steamed bread,bread,fried dough sticks and oil cakes accounted for about 1.51%,3.10%,6.87%,8.90% and 11.42% of the total selenium in flour after being made into different flour products,and the order of selenium loss was oil cakes(fried)>fried dough sticks(deep fried)>bread(baked)>steamed bread(steamed)>noodles(boiled).However,the Selenium in the buns accounts for about 8.12% of the total selenium in flour.The organic selenium form in grains,bran,flour and various flour products of selenium-enriched wheat is mainly selenomethionine.Conclusion:The selenium-enriched wheat grains were processed into flour,the total selenium content decreased by about 34.82% on average.Selenium in bran and selenium loss during processing were the main factors for the decrease of total selenium content in Se-rich flour.The processing methods of boiling or steaming can effectively reduce the loss of Selenium in flour while the total selenium content was slightly increased in malt powder.

关 键 词：富硒小麦 面制品 加工方式 硒损失 硒形态 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]