| 延缓小麦胚芽中油脂氧化的研究 |
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| 引用本文： | 黄泽元,吴琼,王艺华,周国仪.延缓小麦胚芽中油脂氧化的研究[J].食品科学,2006,27(5):88-90. |
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| 作者姓名： | 黄泽元 吴琼 王艺华 周国仪 |
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| 作者单位： | 武汉工业学院食品科学与工程学院 |
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| 摘 要： | 本文探讨了延缓小麦胚芽中油脂氧化的措施。麦胚经过用沸水蒸汽蒸煮30min,90℃微波处理6min,添加0.2%麦胚量的抗氧化剂异抗坏血酸钠、采用真空包装等综合处理的方法可大大提高麦胚的稳定性,延长麦胚的储藏期。储藏期达1年的小麦胚芽中油脂的过氧化值仅为19.8meq/kg。
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| 关 键 词： | 小麦胚芽 油脂氧化 过氧化值 |
| 文章编号： | 1002-6630（2006）05-0088-03 |
| 收稿时间： | 2004-03-16 |
| 修稿时间： | 2004-03-16 |
Study on Delaying Oil Oxidation in Wheat Germ |
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| HUANG Ze-yuan,WU Qiong,WANG Yi-hua,ZHOU Guo-yi.Study on Delaying Oil Oxidation in Wheat Germ[J].Food Science,2006,27(5):88-90. |
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| Authors: | HUANG Ze-yuan WU Qiong WANG Yi-hua ZHOU Guo-yi |
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| Affiliation: | College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China |
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| Abstract: | Measure of delay oil oxidation in wheat germ was studied in this paper. Stabilization of wheat germ was carried out by steam boiling 30min, 90℃ microwave treatment 6min, adding additive 0.2% antioxidants-sodium erythorbate and vacuum packaging. The results showed that the comprehensive treatment can greatly extend storage time of wheat germ, and the peroxide value of oil in wheat germ was 19.8meq/kg only after being stored for 1 year. |
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| Keywords: | wheat germ oil oxidation peroxide value |
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