微波处理米糠贮存过程中其油脂酸值变化的研究

采用不同微波方式处理米糠,通过常温贮存试验观察其油脂酸值的变化。结果表明:不同来源的米糠其油脂酸值上升的趋势不同,可能与米糠中酶的活性有关;第1阶段贮存试验中,米糠1#开始2 d内油脂酸值(KOH)增加了3.89 mg/g,米糠3#油脂酸值(KOH)增加了17.4 mg/g,而经微波处理后米糠1#开始5 d内油脂酸值(KOH)仅增加了0.69 mg/g;在第2阶段贮存试验中,未经处理的米糠4#在贮存98 d内油脂酸值(KOH)增加了104.56 mg/g,而经微波处理7的米糠4#油脂酸值(KOH)仅增加了11.97 mg/g,微波处理4的米糠4#油脂酸值(KOH)增加了34.85 mg/g;比较表明微波处理能较好地稳定米糠。

Changes of acid value of rice bran oil from microwave treated rice bran during storage

The rice bran was treated by microwave in different ways, and the changes of acid value of rice bran oil was observed through room temperature storage test. The results showed that the acid value of rice bran oil from different sources of rice bran had different rising trends, which might be related to the activity of enzyme in rice bran.In the first stage storage test, the acid value of rice bran oil from rice bran 1# increased by 3.89 mgKOH/g in the first 2 d, and the acid value of rice bran oil from rice bran 3# improved by 17.4 mgKOH/g. However, the acid value of rice bran oil from microwave treated rice bran 1# only grew by 0.69 mgKOH/g in 5 d.In the second stage storage test, the acid value of rice bran oil from rice bran 4# without microwave treatment rose by 104.56 mgKOH/g after storage for 98 d, while its acid value just increased by 11.97 mgKOH/g when it was treated by microwave 7, while its acid value increased by 34.85 mgKOH/g when it was treated by microwave 4. So microwave treatment could help stabilize rice bran.