摘要
从不同玉米深加工企业采集不同提胚工艺生产的玉米胚样品,同时在实验室以优质玉米为原料采用不同工艺提取玉米胚,对玉米胚的主要组分含量、真菌毒素含量、挥发性风味成分及其中油脂品质进行检测分析,对比研究不同来源和不同方法提取玉米胚的品质。结果显示:从玉米淀粉厂所采集玉米胚的纯胚率(60.29%~88.92%)高于从玉米酒精厂所采集玉米胚(42.29%~57.25%),通过风选和筛分可将玉米胚的纯胚率提高至84.11%~97.85%。半干法玉米胚含水量(9.09%~14.48%)高于湿法玉米胚(3.51%~5.51%),粗脂肪含量(23.63%~26.94%)明显低于湿法玉米胚(53.42%~54.77%),粗蛋白含量(13.75%~18.46%)高于湿法玉米胚(10.10%~12.35%),总氨基酸含量和必须氨基酸含量均高于湿法玉米胚。不同玉米胚毛油的脂肪酸组成和甾醇含量无明显差别,但干法玉米胚毛油中维生素E含量更高。半干法玉米胚中挥发性风味成分(38~46种)明显多于湿法玉米胚(11~36种),感官呈青草味和甜香味,颜色浅且有色泽,湿法玉米胚有哈喇味和刺激味,色泽偏黄且较为暗淡,但湿法玉米胚中玉米赤霉烯酮和呕吐毒素含量更低。以优质玉米为原料采用半干法提取的玉米胚适合做为食用玉米胚的产品开发。
Collecting corn germ samples produced by different milling processes from different corn deep processing plants,and at the same time different processes were adopted to extract corn embryos from high-quality corn in the laboratory.The differences in the quality of corn germ from different sources and different extraction methods were comparatively studied by analyzing the content of main components,mycotoxins,volatile flavor components and the quality of its maize oil from different sources of corn germ sample.The results showed that:The pure germ rate of corn germ raw materials collected from the corn starch plant(60.29%~88.92%)was higher than that of corn germ collected from the corn alcohol plant(42.29%~57.25%).After air separating and screening,the pure germ rate of corn germs could be increased to 84.11%~97.85%.The moisture content of semi-dry milled corn germ(9.09%~14.48%)was higher than that of wet-milled corn germ(3.51%~5.51%);the oil content of semi-dry milled corn germ(23.63%~26.94%)was significantly lower than that of wet-milled corn germ(53.42%~54.77%);the crude protein content(13.75%~18.46%)was higher than wet-milled corn germs(10.10%~12.35%),and the total amino acid content and essential amino acid content were higher than wet-milled corn germ.The fatty acid composition and sterol content of the two crude oils were of no significant difference,vitamin E content was higher than wet-milled maize oil.The semi-dry milled corn germ has more volatile substances(38~46 species)than the wet-milled corn germ(11~36 species).The semi-dry milled corn germ had a grassy taste and a sweet fragrance,and the wet corn germ had the smell and stimulation of oil oxidation.The semi-dry milled corn germ has light color and luster,and the wet-milled corn germ had yellowish and dull color,but the content of ZEN and DON in the wet-milled corn germ was lower.Corn germsextracted from semi-dry milled corn germ using good quality corn as raw materials are suitable for the development of edible corn germ.
作者
刘玉兰
郑婷婷
王月华
安骏
王戬东
Liu Yulan;Zheng Tingting;Wang Yuehua;An Jun;Wang Jiandong(College of Food Science and Technology,Henan University of Technology 1,Zhengzhou 450001;Maize Technology of Shandong Three-Star Co.Ltd.2,Zouping 256209;COFCO Fortune Food Sales&Distribution Co.Ltd.3,Beijing 100020;Hebei Yuxing Food Co.Ltd.4,Ningjin 055550)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2021年第4期21-29,共9页
Journal of the Chinese Cereals and Oils Association
基金
“十三五”国家重点研发计划(2016YFD0401405)。
关键词
玉米胚
纯胚率
粗脂肪含量
粗蛋白含量
氨基酸组成
玉米油品质
真菌毒素含量
挥发性风味成分
corn germ
pure germ rate
crude fat content
crude protein content
amino acid composition
quality of maize oil
mycotoxins content
volatile flavor components
