不同处理方式对小麦胚芽贮藏稳定性及风味特征的影响  

Effects of Different Treatments on Storage Stability and Flavor Characteristics of Wheat Germ

作　　者：邵子晗 龚勋 宋玉[1,2] 陶澍 洪莹[1,2] 刘超 朱佳琪 汪名春[3] 曹磊 叶金侠 马凯旋 SHAO Zihan;GONG Xun;+;SONG Yu;TAO Shu;HONG Ying;LIU Chao;ZHU Jiaqi;WANG Mingchun;CAO Lei;YE Jinxia;MA Kaixuan(Institute of Agro-products Processing,Anhui Academy of Agricultural Sciences,Hefei 230031,China;Anhui Engineering Laboratory of Food Microbial Fermentation and Functional Application,Hefei 230031,China;College of Tea&Food Science and Technology,Anhui Agricultural University,Hefei 230031,China;Anhui Yanfei Grain and Oil Co.,Ltd.,Bengbu 233427,China)

机构地区：[1]安徽省农业科学院农产品加工研究所,安徽合肥230031 [2]安徽省食品微生物发酵与功能应用工程实验室,安徽合肥230031 [3]安徽农业大学茶与食品科技学院,安徽合肥230031 [4]安徽雁飞粮油有限责任公司,安徽蚌埠233427

出　　处：《食品工业科技》2025年第8期231-239,共9页Science and Technology of Food Industry

基　　金：2022年蚌埠市科技计划项目(2022ny01);安徽省农业科学院团队项目(2022YL029);安徽省自然科学基金面上项目(2308085MC106);安徽省高校优秀青年人才支持计划重点项目(gxyqZD2021095)。

摘　　要：为研究不同处理方式对小麦胚芽贮藏稳定性及风味特征的影响,将热风处理和射频处理后的小麦胚芽真空包装后于温度为40℃、湿度为65%条件下贮藏,分析贮藏过程中色差、脂肪酶活性、脂肪酸值、过氧化值、α-维生素E的变化,并采用电子鼻和固相微萃取气相色谱质谱测定不同处理方式小麦胚芽的挥发性物质,并进行主成分和正交偏最小二乘法判别进行分析。结果表明,在最佳处理条件下,热风处理和射频处理均能够有效地钝化小麦胚芽中的脂肪酶活性,其中射频处理组钝化脂肪酶效果最佳,灭酶率最高达到79.10%,相比传统热风处理高12.38%;热风处理和射频处理均降低了小麦胚芽贮藏期间脂肪酸值(以氢氧化钠计)的增加,未处理、热风和射频处理组贮藏28 d后脂肪酸值分别增加了889.81 mg/100 g(P<0.05)、37.30 mg/100 g(P>0.05)和35.58 mg/100 g(P>0.05)。热风和射频处理后小麦胚芽的α-维生素E分别减少了11.50%(P<0.05)、1.67%(P>0.05);贮藏28 d后,热风和射频处理组的α-维生素E分别减少了3.85%(P<0.05)、4.09%(P<0.05)。电子鼻和气相色谱质谱联用数据显示经不同处理后的小麦胚芽挥发性物质具有显著差异,未处理的小麦胚芽原样中正己醇类挥发性物质含量较高,呈现出青草风味;热风处理组吡嗪类挥发性物质含量较高,呈现出烘烤和可可风味;射频处理显著降低了青草风味,增加了具有水果香味和甜香等风味。总体来看,射频处理可以更好的保持小麦胚芽贮藏稳定性,减少α-维生素E的损失。研究结果可为小麦胚芽类富含脂肪的原料提高贮藏稳定性,减少营养物质损失提供一种选择和理论参考。In order to study the effects of different treatments on the storage stability and flavor characteristics of wheat germ,wheat germ after hot air treatment and radio frequency treatment was vacuum packed and stored at a temperature of 40℃and a humidity of 65%.The changes of color difference,lipase activity,fatty acid value,peroxidation value andαvitamin E in wheat germ during storage were monitored.Electronic nose and solid phase microextraction gas chromatography-mass spectrometry were used to determine the volatile substances in wheat germ,and principal component and orthogonal partial least square identification were performed.The results showed that both hot air drying and radio frequency heating could effectively passivate the lipase activity in wheat germ.The radio frequency treatment group had the best deactivation rates,which was up to 79.10%,and it was also 12.38%higher than hot air drying.Both hot air drying and radio frequency heating decreased the increase of fatty acid values(measured by sodium hydroxide)during the storage of wheat germ.After 28 d of storage,the fatty acid values in untreated,the hot air and the radio frequency treatment groups were increased by 889.81 mg/100 g(P<0.05),37.30 mg/100 g(P>0.05)and 35.58 mg/100 g(P>0.05),respectively.Theαvitamin E content of wheat germ was decreased by 11.50%(P<0.05)and 1.67%(P>0.05)after hot air and radio frequency treatments,respectively.After 28 d of storage,theα-vitamin E content in the hot air and radio frequency treatment groups were reduced by 3.85%(P<0.05)and 4.09%(P<0.05),respectively.Electronic nose and gas chromatography mass spectrometry(GC-MS)data showed that there were significant differences of the volatile substances in wheat germ after different treatments.In summary,the untreated wheat germ had a higher concentration of n-hexanol volatile substances and showed a grassy flavor.On the other hand,the content of pyrazine volatile substances were in the hot air treatment group was higher showing more baking and cocoa flavor.Radio frequen

关 键 词：小麦胚芽 射频 脂肪氧化 α-维生素E 风味 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]