磷化氢熏蒸对全麦粉品质的影响

Effect of phosphine fumigation on the quality of whole wheat flour

为研究磷化氢熏蒸对小麦生理生化的影响,测试了施药后全麦粉中还原糖、游离脂肪酸含量及谷胱甘肽-S-转移酶比活力的变化。结果表明,熏蒸前后及不同的磷化氢浓度熏蒸后全麦粉中还原糖的含量变化显著;熏蒸前后及不同的磷化氢浓度熏蒸后全麦粉中游离脂肪酸的含量和GSTs的比活力变化不显著。

The content of reducing sugar and FFA and the specific activity of GSTs in whole wheat flour is tested after apply phosphinein order to study the effect on physiochemical characteristic of wheat. The results showed that the content of reducing sugar change significantly before and after fumigation, and along with the change of the concentration of phosphine, but the content of FFA and the specific activity of GSTs do not.