小麦糊粉层粉的微波辐照处理条件优化

Optimization of Microwave Irradiation Treatment Conditions for Wheat Aleurone Layer Flour

为了降低小麦糊粉层粉中的脂肪酸值,在不同条件下对其进行微波稳定化处理。以微波功率、辐照时间、物料水分含量设计单因素试验,以脂肪酸值为指标,采用正交试验对处理条件进行优化。结果表明,在微波功率600 W、物料水分含量20%、辐照时间180 s的处理条件下,小麦糊粉层粉的脂肪酸值达到最低值。经微波辐照后,小麦糊粉层粉中的脂肪酶和脂肪氧化酶的内源酶活度、微生物菌落总数显著降低(P<0.05),提高了小麦糊粉层粉的安全性;同时,在植酸含量、总酚含量有所降低的情况下,微波辐照后小麦糊粉层粉的总抗氧化能力仍然显著增加(P<0.05)。

This study aims to explore the effects of microwave stabilization treatment on the degradation of free fatty acid of wheat aleurone layer flour under different conditions.The free fatty acids value was used as an indicator,then a single-factor experiment was designed and the optimal process was obtained by an orthogonal optimization experiment,including optimized microwave power,irradiation time and material moisture content.Results showed that the optimum treatment conditions were selected during microwave irradiation treatment,which was the microwave power of 600 W,the material moisture content of 20%,and the irradiation time of 180 s.Under this treatment condition,the free fatty acid value of wheat aleurone layer flour had a lowest value.Furthermore,the activity of lipase and lipoxygenase and total number of microbial colonies were notably reduced under the optimal condition (P<0.05),which improved the safety of the wheat aleurone layer flour.In addition,the total antioxidant activity of wheat aleurone layer flour increased significantly in spite of the phytate content and total phenol content decreased after microwave irradiation (P<0.05).