食品科学 ›› 2020, Vol. 41 ›› Issue (3): 159-164.doi: 10.7506/spkx1002-6630-20190225-162

• 包装贮运 • 上一篇    下一篇

不同加工精度小麦粉储藏过程中脂类变化规律

陈聪聪,王新伟,赵仁勇   

  1. (河南工业大学粮油食品学院,河南 郑州 450001)
  • 出版日期:2020-02-15 发布日期:2020-02-26
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2018YFD0401000)

Changes in Lipids of Wheat Flour Samples with Different Processing Degrees during Storage

CHEN Congcong, WANG Xinwei, ZHAO Renyong   

  1. (College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China)
  • Online:2020-02-15 Published:2020-02-26

摘要: 为了研究加工精度对小麦粉储藏过程中脂类的变化规律,本实验选取5 种加工精度不同的小麦粉样品,将它们在温度40 ℃、相对湿度70%的条件下连续储藏6 个月,分析它们在储藏过程中甘油酯、脂肪酸组成及相关的脂肪酸值、过氧化值、丙二醛含量等的变化规律,研究加工精度对小麦粉储藏稳定性的影响。结果表明:小麦粉储藏过程中,甘油三酯和甘油二酯的相对含量降低,甘油一酯和脂肪酸的相对含量增加,说明脂类物质发生了水解;储藏6 个月后,5号小麦粉的脂肪酸值增加量是1号小麦粉增加量的16.22 倍;小麦粉的加工精度越低,其脂类的水解程度越高。储藏过程中,小麦粉的过氧化值和丙二醛含量均呈现上升趋势,说明脂类物质伴随着出现了氧化;储藏6 个月后,5号小麦粉的过氧化值和丙二醛含量的增加量分别是1号小麦粉的4.81、7.44 倍;加工精度越低的小麦粉,其过氧化值和丙二醛含量增加的幅度越大,氧化酸败的速率越快。不同加工精度的小麦粉样品其脂肪酸组成基本相近,提取的粗脂肪中饱和、不饱和脂肪酸的组成在储藏过程中没有明显的变化。

关键词: 小麦粉, 脂类, 脂肪酸, 过氧化值, 丙二醛

Abstract: In this study, five wheat flour samples with different processing degrees were selected and stored at 40℃ and relative humidity of 70% for 6 months. The effect of processing degree on the storage stability of wheat flour was investigated through analyses of changes in their lipids (glyceride contents and fatty acid compositions) and physicochemical properties related to lipids (fatty acid values, peroxide values, and malondialdehyde contents) during storage. The contents of triglycerides and diglycerides in wheat flour samples decreased while the contents of monoglycerides and fatty acids increased with storage time, indicating that the lipids were hydrolyzed. After 6 months of storage, the increase in fatty acid value of sample 5 was 16.22 times higher when compared with sample 1. The lower the processing degree, the higher the degree of hydrolysis of the lipids. Both peroxide values and malondialdehyde contents showed an upward trend with storage time, indicating that oxidation of the lipids occurred accompanied by their hydrolysis. After 6 months of storage, the increase in peroxide value and malondialdehyde content of sample 5 was 4.81 and 7.44 folds when compared with sample 1, respectively. The lower the processing degree was, the greater the increase in peroxide value and malondialdehyde content was, and the faster oxidative rancidity occurred. The wheat flour samples with different processing degrees had similar fatty acid compositions, and both saturated and unsaturated fatty acid compositions of crude lipids extracted from the wheat flour samples did not obviously change with storage time.

Key words: wheat flour, lipid, fatty acid, peroxide value, malondialdehyde

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