富硒麦芽的制备工艺优化

Optimization of Preparation Processes for Selenium-rich Malt

为了获得有机硒含量高且品质优良的富硒麦芽,该研究以啤酒大麦为研究对象,比较两种富硒方式对麦芽硒含量的富集作用,分别研究了Na_(2)SeO_(3)溶液浸麦浓度、浸麦温度和浸麦时间对大麦芽长、发芽率和硒含量的影响,以总硒含量和有机硒比率为考察指标,采用响应面设计优化出富硒麦芽的最佳制备工艺,并对比了富硒麦芽和普通麦芽的理化指标。结果表明:对比发芽阶段采用Na_(2)SeO_(3)溶液喷淋,浸麦阶段采用Na_(2)SeO_(3)溶液浸泡显著提高了麦芽的有机硒含量。优化得到的最佳富硒麦芽制备工艺为:Na_(2)SeO_(3)溶液质量浓度为98mg/L,浸麦温度为18℃,浸麦时间为20h,此条件下麦芽总硒含量为19.81mg/kgDW,有机硒含量为12.90mg/kgDW。与普通麦芽相比,富硒麦芽的品质未受影响,总硒和有机硒分别提高了151倍和107倍。说明该制备工艺具有一定的竞争优势,可为今后富硒麦芽开发与利用提供一定的参考价值。

To obtain high-quality selenium-rich malt,the effects of two selenium enrichment methods on the selenium content of malt(from barley)were compared and the effects of Na_(2)SeO_(3) concentration,steeping temperature,and steeping time on bud length,germination rate,and selenium content of malt studied.The total selenium content and organic selenium ratio were selected as evaluation indices,and the processes used to produce selenium-rich malt were optimized using response surface methodology.The physical and chemical indicators of selenium-rich malt and normal malt were then compared,with results showing that the organic selenium content of malt can be significantly increased by immersing in Na_(2)SeO_(3) solution in the steeping stage rather than spraying with Na_(2)SeO_(3) solution in the germination stage.The optimal conditions for selenium-rich malt preparation were an Na_(2)SeO_(3) concentration of 98 mg/L,steeping temperature of 18,and a steeping period of 20 hours.Under these conditions,a total selenium content of 19.81 mg/kg DW and organic selenium content of 12.90 mg/kg DW was obtained,which is 151 and 107 times those of malt obtained via normal methods.Moreover,the malt quality remained unaffected.The results indicate that the developed preparation process has competitive advantages and provide reference values for the development and utilization of selenium-rich malt in the future.