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。
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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第5期88-90,共3页
Food Science
基金
湖北省教育厅重点科学研究资助项目(2001A18004)
