小麦胚芽的营养功能成分及综合利用研究进展

小麦胚芽是制粉产业的重要副产物，含有丰富的基本氨基酸、脂肪酸、矿物质、维生素以及生理活性物质。但由于其内源酶活性高、不饱和脂肪酸含量丰富，小麦胚芽快速酸败变质的特性极大的限制了其深加工产业的发展。因此，本文介绍了几种小麦胚芽的稳定化技术，并总结了小麦胚芽的综合利用现状。同时，对小麦胚芽营养成分及功能活性研究存在的局限性，综合利用率低等问题进行了分析和探讨，并展望了进一步研究方向与潜在的应用前景，旨在为小麦胚芽资源的合理利用提供参考。

Advances on Nutritional Functional Components and Comprehensive Utilization of Wheat Germ

Wheat germ is a precious by-product deriving from the milling industry, as it is a natural concentrated source of essential amino and fatty acids, minerals, vitamins, and functional active components. However, due to its high endogenous enzyme activity and rich content of unsaturated fatty acids, it tends to get acidificated and deteriorated rapidly, which seriously limits its development in deep processing industry. Therefore, the paper presents several separation and stabilization techniques that wheat germ went through, and summarizes the comprehensive utilization of wheat germ. Besides, the limitations and low comprehensive utilization rate of nutrition are being analyzed and discussed, and their further research and potential application prospect are prospected, aiming to provide a reference for reasonable utilization of wheat germ resources.