摘要
将青稞和小麦分别储藏在4 0℃恒温条件下加速陈化6 0天,储藏期间定期对样品的发芽率、脂肪酸值、粗蛋白含量、α-淀粉酶活性、淀粉-碘兰值和还原糖含量等六个指标进行测定。从青稞和小麦在储藏期间的生命活性、脂肪、蛋白质、酶和碳水化合物等的变化,比较研究了他们的储藏稳定性,结果认为青稞的储藏稳定性高于小麦的储藏稳定性。
Highland barley and wheat were both stored at 40℃ to accelerate aging for 60 days.Germination rate,fatty acid value,crude protein content,α-starch enzymic activity,starch-iodine blue value and reducing sugar were determined during storage.Storage stability of highland barley and wheat were compared from the change of life activity,fat,protein,enzyme and carbohydrate.The results showed that the storing stability of highland barley was higher than that of wheat.
出处
《粮食储藏》
2005年第2期37-40,共4页
Grain Storage
