微波处理降低小麦胚芽油中非水化磷脂含量的工艺优化

目的:获得最低非水化磷脂(nonhydratable phospholipids,NHP)含量的小麦胚芽油。方法:采用微波法处理小麦胚芽,以初始水分含量、微波时间、微波功率为影响因素,以小麦胚芽油中NHP含量为考察指标,通过L_9(3~4)正交试验优化获得最佳微波处理工艺。结果:最佳微波处理工艺为小麦胚芽初始水分含量26.0%、微波时间3 min、微波功率480 W。在此工艺条件下,微波处理小麦胚芽的小麦胚芽油提取率为9.22%,较对照和传统烘烤处理分别提高6.21%、1.09%,微波处理、对照、传统烘焙处理NHP含量分别为0.087、15.22、8.04 mg/g。结论:微波处理小麦胚芽能显著降低小麦胚芽油中的NHP含量并提高小麦胚芽油提取率。

Optimization of Microwave Treatment of Wheat Germ to Reduce the Content of Nonhydratable Phospholipids in Wheat Germ Oil

In order to obtain wheat germ oil with the lowest content of nonhydratable phospholipids (NHP), microwave
was employed to pretreat wheat germ in this study. An L9(34) orthogonal array was designed to optimize pretreatment
conditions. The independent variables studies were initial moisture content of wheat germ, microwave irradiation time and
power The response was NHP content. The optimal pretreatment conditions were established as follows: initial moisture
content of wheat germ, 26.0%; microwave irradiation time, 3 min; and microwave power, 480 W. The maximum yield of
wheat germ oil of 9.22% was obtained under the optimized pretreatment conditions, which was higher than those obtained
from the control (6.21%) and roasted samples (1.09%). The NHP contents in oil of wheat germ treated with microwave and
baking were 0.087 and 8.04 mg/g, respectively, whereas NHP content in control was 15.22 mg/g. In conclusion, microwave
pretreatment of wheat germ could significantly reduce the content of NHP and improved wheat germ oil yield.