摘要
米糠经不同干热处理后于25℃条件下储藏,研究不同储藏期米糠脂肪酸、过氧化值和丙二醛的变化。结果表明:随着储藏时间的延长,对照组和处理组脂肪酸值和丙二醛含量均显著增加;对照组过氧化值显著增加,而处理组过氧化值呈现先减小后增加的趋势。处理时间的延长和温度的增加有利于控制米糠的脂肪酸值,但处理时间过长会引起米糠储藏期过氧化值和丙二醛含量显著升高。
Rice bran was stored at 25 ℃ after different dry heat treatments to study the changes of rice bran fatty acid,peroxide value and malondialdehyde in different storage periods. The results showed that the fatty acid value and malondialdehyde content of the control group and the treatment group increased significantly with the prolongation of storage time;the peroxide value of the control group increased significantly,while the peroxide value of the treatment group decreased first and then increased. Increasing the extension of treatment time and temperature facilitates the control of the rice bran fatty acid values,but the too long processing time will cause significantly increased peroxide value and malondialdehyde during storage.
作者
韩思萌
刘昆仑
陈复生
林凤岩
郑峰
李肖
HAN Si-meng;LIU Kun-lun;CHEN Fu-sheng;LIN Feng-yan;ZHENG Feng;LI Xiao(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China;Jining Machinery Design and Research Institute,Jining 272000,Shangdong,China;Shandong ChemSta Machinery Manufacturing Co.,Ltd.,Jining 272000,Shandong,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第7期31-36,共6页
Food Research and Development
基金
国家重点研发计划(2018YFD0401100)
河南省科技攻关项目(192102110208)
河南省高等学校重点科研项目计划基础研究专项(19zx013)。
关键词
米糠
干热处理
脂肪酸值
过氧化值
丙二醛
rice bran
dry-heat treatment
fatty acid
peroxide value
malondialdehyde
