摘要 探讨储藏条件对全麦片储藏期间营养素损失和氧化稳定性的影响,为全麦片的储藏及其货架期的预测提供理论依据。以全麦片为原料,在4℃避光,25℃避光,25℃光照,45℃避光的储藏条件下储藏30 d,分别测定其维生素A含量、维生素E含量、过氧化值、脂肪酸值和酸价等指标,分析比较温度和光照等储藏条件对全麦片营养素和稳定性的影响。结果表明,低温可以显著减少全麦片中的营养素损失和氧化酸败,其中4℃下储藏的全麦片营养素损失最少,氧化稳定性最佳;与其相比在45℃下储藏的全麦片样品维生素A和维生素E分别降低至319.54μg/100 g和96.85 mg/100 g,衰减率分别提高至2.5和3.3倍。储藏温度也显著影响全麦片的氧化稳定性,低温处理使全麦片中的脂肪氧化酸败速度显著下降(p<0.05),在储藏30 d后,相比45℃储藏的样品,在4℃下储藏的样品其过氧化值、脂肪酸值和酸价分别下降了23.26%、87.02%、36.62%。此外,光照也能显著降低全麦片的稳定性。与25℃避光储藏相比,全麦片经过光照储藏30 d后其维生素A和维生素E降低至400.16μg/100 g和180.19 mg/100 g,过氧化值和酸价分别升高至0.16 mmol/kg和0.42 mg/g。综上所述,在4℃避光储藏的全麦片有最好的品质稳定性。 The purpose of this research was to evaluate the effect of storage conditions on nutrient loss and oxidation stability of the whole wheat flakes during storage,which could provide a theoretical basis for the prediction of the shelf life of whole wheat flakes.The whole wheat flakes was used as raw material,and the content of vitamin A,vitamin E,peroxide value,fatty acid value and acid value were measured under the conditions of 4℃,25℃,45℃in dark and 25℃with light for 30 days.The effect of temperature and light condition on nutrient and quality stability of whole wheat flakes were compared and analyzed.The results showed that lower temperature could significantly alleviate the nutrient loss and oxidative rancidity in whole wheat flakes.Among them,the nutrient loss of whole wheat flakes stored at 4℃was the least and the oxidation stability was the best.Compared with the sample stored at 4℃,the contents of vitamin A and vitamin E of the sample stored at 45℃decreased to 319.54μg/100 g and 96.85 mg/100 g,respectively,and the decay rates were 2.5 and 3.3 times higher,respectively.The rate of lipid oxidation in wheat flakes was significantly reduced after low temperature treatment.Compared with storing at 45℃,the peroxide value,fatty acid value and acid value of samples stored at 4℃after 30 days of storage decreased by 23.26%,87.02%and 36.62%,respectively.In addition,light condition could induce decrease in the stability of whole wheat flakes significantly during storage.Compared with 25℃in dark after 30 days storage,the contents of vitamin A and Vitamin E in whole wheat flakes that stored in light decreased to 400.16μg/100 g and 180.19 mg/100 g,respectively and its peroxide value and acid value increased to 0.16 mmol/kg and 0.42 mg/g,respectively.In conclusion,whole wheat flakes stored at 4℃and protected from light had the best quality stability.
出处 《现代食品科技》 CAS 北大核心 2021年第4期124-130,共7页 Modern Food Science and Technology
基金 国家重点研发计划项目(2018YFD0401003)。
