小麦储藏过程中脂质代谢研究

METABOLISM OF LIPIDS IN WHEAT DURING STORAGE

以瑞星一号小麦为材料,选择15℃、20℃、25℃、30℃4个温度,分别对应50%、65%、75%、80%相对湿度的储藏条件,对小麦储藏过程中脂肪酶活力、游离脂肪酸含量以及游离脂肪酸组成的变化进行研究.结果表明:小麦在储藏过程中,其脂肪酶活力呈现上升的趋势;游离脂肪酸含量也逐渐增加,储藏温度越高,游离脂肪酸含量增加速率越快.4种储藏条件下,游离脂肪酸含量均与相应的脂肪酶相对活力具有显著相关性;小麦粗脂肪提取物的游离脂肪酸组成为大量的亚油酸、部分硬脂酸、油酸,以及少量的软脂酸与亚麻酸.在储藏过程中,4种储藏条件下,各组分的变化趋势基本相同,其中硬脂酸和亚麻酸基本没有发生变化,而亚油酸和软脂酸含量相对增加,油酸含量呈现先增加后下降的趋势.

Selecting Ruixing One wheat as study materials, we studied the lipase activity, the content of free fatty acids as well as the changes of the composition of the free fatty acids of wheat during storage under four storage conditions,i.e. 15 ℃ and RH 50% ,20 ℃ and RH 65%,25 ℃ and RH 75%,30 ℃ and RH 80%. The results showed that the lipase activity had a rising trend during storage; and the content of free fatty acids increased gradually, and increased faster as the storage temperature rose. Under the four storage conditions, the content of free fatty acids had significant correlation with the corresponding lipase activity; the free fatty acids in crude fat extract of wheat comprised a large amount of linoleic acid, a part of stearic acid, oleic acid and a small amount of palmitic acid and linolenic acid; each composition had a substantially identical change trend; the contents of linoleic acid and stearic acid had no changes ; the percentage of linoletic acid and palmitic increased relatively; the percentage of oletic acid content showed a downward trend after rising.