米糠加工工艺对其抗氧化组分含量的影响  

Effects of the Rice Bran Processing Technique on Antioxidants

作　　者：严梅荣[1] 顾华孝[1] 陶进华[1] 

机构地区：[1]南京财经大学江苏省粮油品质控制及深加工技术重点实验室,江苏南京210003

出　　处：《粮食与饲料工业》2003年第11期34-35,共2页Cereal & Feed Industry

摘　　要：VE和γ 谷维醇等抗氧化组分是米糠具有生理活性的重要组分 ,它们在米糠稳定化处理和米糠油精炼过程中受到不同程度损失。挤压稳定化温度、保温时间、加热方法和抗氧化组分的活性能影响抗氧化组分的分解速率。合适的稳定化工艺可减少抗氧化组分损失并使米糠达到储存要求。米糠油碱炼将大部分谷维醇带入皂脚 ,物理精炼能明显保留米糠油谷维醇含量 。Antioxidants, such as VE and γ oryzanol, are important components of rice bran with physiological activities. They usually suffer from some different losses during the stabilization of rice bran and the refining process of rice bran oil. The rate of antioxidant degradation is affected by extrusion temperature, holding time, heating methods and the activation energy of the antioxidants. Proper processing technique for rice bran stabilization can both reduce the loss of antioxidants and gear rice bran to the needs of storage. Alkali refining of crude rice bran oil can remove most of oryzanol to the soapstock, while physical refining can obviously retain oryzanol in the oil. It is necessary to recover oryzanol and VE from the waste products.

关 键 词：米糠 加工工艺 VE Γ-谷维醇 米糠油 精炼 抗氧化组分 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]