济麦系列品种(系)全麦粉水分吸附/解吸曲线的研究  

Study on Moisture Adsorptive and Desorptive Isotherms of Whole Wheat Flour of Jimai Varieties(Lines)

作　　者：陈雪燕[1] 曹子怡 刘秀坤 肖延军 张荣亭 郭雷 蒲艳艳[1] 李兴军 高欣 程敦公[3] Chen Xueyan;Cao Ziyi;Liu Xiukun;Xiao Yanjun;Zhang Rongting;Guo Lei;Pu Yanyan;Li Xingjun;Gao Xin;Cheng Dungong(Institute of Crop Germplasm Resources,Shandong Academy of Agricultural Sciences,Jinan 250100,China;Academy of National Food and Strategic Reserves Administration/National Engineering Research Center for Grain Storage and Transportation,Beijing 102209,China;Crop Research Institute,Shandong Academy of Agricultural Sciences/National Engineering Research Center for Wheat&Maize/Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow&Huai River Valley,Ministry of Agriculture and Rural Affairs/Shandong Provincial Technology Innovation Center for Wheat,Jinan 250100,China;Jinan Academy of Agricultural Sciences,Jinan 250316,China)

机构地区：[1]山东省农业科学院农作物种质资源研究所,山东济南250100 [2]国家粮食和物资储备局科学研究院/粮食储运国家工程研究中心,北京102209 [3]山东省农业科学院作物研究所/小麦玉米国家工程中心/农业农村部黄淮北部小麦生物学与遗传育种重点实验室/山东省小麦技术创新中心,山东济南250100 [4]济南市农业科学研究院,山东济南250316

出　　处：《山东农业科学》2024年第12期129-138,共10页Shandong Agricultural Sciences

基　　金：国家小麦产业技术体系项目(CARS-03-06);山东省重点研发计划项目(2021LZGC02512);山东省自然科学基金项目(ZR2022MC155);济南市农业科技成果转化项目(2017-30);山东省科技型中小企业创新能力提升工程项目(2023TSGC0360);山东省农业科学院农业科技创新工程项目(CXGC2022E01)。

摘　　要：本试验采用动态水分吸附测定仪,在温度为15~35℃、平衡相对湿度(ERH)为10%~90%范围内测定8个济麦系列品种(系)全麦粉的水分吸附/解吸等温线,结果它们均显示为S型曲线,解吸与吸附曲线之间存在滞后现象,以品种济麦20的滞后环最大。对供试样品全麦粉等温线拟合的8个方程进行优劣排序后,确定了较佳方程MGAB、MOE、MCPE、CAE、Poly,并求出了各方程的系数;采用解吸等温线分析样品全麦粉可知,8个品种(系)的全麦粉在25℃下的相对安全水分范围为13.24%~14.42%,平均值是13.72%。济麦4227全麦粉的单分子层含水率和固体颗粒表面积均高于其他样品。该研究结果可为济麦系列品种(系)全麦粉的安全贮存、后期加工提供科学指导和技术依据。The moisture adsorptive and desorptive isotherms of whole wheat flour of eight Jimai varieties(lines)were measured by a dynamic moisture sorption meter in temperature range of 15~35℃and equilibri⁃um relative humidity(ERH)range of 10%~90%.They all showed sigmoid curves with a hysteresis between desorption and adsorption isotherms.The hysteresis loop was the biggest in Jimai 20 cultivar.After ranking the eight equations that fitted the isotherms of the whole wheat flour of the test samples,the better equations as MGAB,MOE,MCPE,CAE and Poly were determined,and their coefficients were solved.The desorption iso⁃therm was used to analyze the whole wheat flour of the tested samples,resulting that the range of the relatively safe moisture content was 13.24%to 14.42%at 25℃with the mean of 13.72%.The monolayer moisture con⁃tent and solid surface area of Jimai 4227 whole wheat flourwere higher than those of the other samples.The re⁃search results could provide scientific guidance and technical basis for the safe storage and later processing of whole wheat flour of Jimai varieties(lines).

关 键 词：济麦系列 全麦粉 动态水分吸附/解析 平衡水分 单分子层含水率 固体颗粒表面积 

分 类 号：S512.1[农业科学—作物学]