加工精度对高粱米中单宁含量和脂肪酸值的影响

Effect of Processing Accuracy on Tannin and Fatty Acid Value of Sorghum Rice

单宁含量和脂肪酸值是判定高粱籽粒品质和风味的重要指标。文章测定不同加工精度高粱米样品的单宁含量和脂肪酸值,分析和比较各测定值的变化规律和相互关系。结果表明,65%的红高粱米样品经过100 s碾磨后加工精度达到90%以上时,单宁含量由1.0%降低至0.3%,脂肪酸值与其原料相比平均降低42%。单宁加标回收率达到94%以上,重复测定结果的相对标准偏差降至3%以内,稳定性较好。选择90%以上的加工精度,可以极大地降低高粱米的单宁含量和脂肪酸值,为高粱深加工提供参考依据。

The tannin content and fatty acid value serve as crucial indicators for assessing the quality and flavor of sorghum grains.This study measured tannin content and fatty acid values of sorghum rice samples with different processing accuracy,analyzed and compared the variation rules and relationships of each measured value.The results indicate that when 65% of the red sorghum rice samples were milled for 100 seconds,achieving processing accuracy of over 90%,the tannin content decreased from 1.0% to 0.3%,and the average value of fatty acids reduced by 42% compared to the raw materials.The spiked recoveries for tannin exceeded 94%,with the relative standard deviation of replicate measurements remaining below 3%,indicating good stability.Enhancing processing accuracy to above 90% significantly reduces both tannin content and fatty acid value in sorghum rice,offering reference for its deep processing.