小米糠(胚)制油及油脂品质研究
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摘要
小米糠按谷子加工过程的工序不同可分为细糠和抛光粉两部分,两部分混合后的混合糠即小米糠全糠,因其中含有小米胚,因此也称小米胚。细糠和抛光粉中主要组分的质量分数分别为粗脂肪11.56%和8.6%,粗蛋白10.63%和12.41%,粗纤维20.5%和2.25%;分别采用压榨法和溶剂浸出法提取细糠、抛光粉和混合糠中的油脂,检测结果显示,小米糠油的酸价为17.58～45.43 mgKOH/g,过氧化值为0.083～0.226g/100 g,其中抛光粉所制取小米糠油的酸价和过氧化值明显高于细糠及混合糠所制取小米糠油;小米糠油中含量最多的是亚油酸(67.13%～68.81%),其次为油酸(12.86%～14.71%)、棕榈酸(7.43%～8.21%)。小米糠油中8种VE组分齐全,α-生育酚和γ-生育酚含量较高,VE总含量为789～1287 mg/kg;谷维素质量分数为0.40%～0.59%;甾醇质量分数为1.68%～2.08%,其中谷甾醇含量最高(779～932 mg/100 g),其次是谷甾烷醇;角鲨烯含量为102.45～126.22 mg/kg。小米糠油是营养丰富的食用植物油。此外,小米糠蛋白质中除赖氨酸外其余的必需氨基酸评分(AAS)均大于100,小米糠蛋白是一种优质的蛋白质资源。
Millet bran can be divided into two parts:bran shorts and polished powder according to the different processing steps of millet. The millet bran is a mixture of these two parts, which is called mixed millet bran. Because it contains millet embryo, it is also called millet embryo. The mass fractions of main components in bran shorts and polishing powder were 11.56% and 8.6% of crude fat, 10.63% and 12.41% of crude protein,20.5% and 2.25%of crude fiber, respectively. The oil in the bran shorts, polished powder and mixed millet bran was extracted by pressing method and solvent leaching method. The results showed that the acid value of millet bran oil was 17.58～45.43 mg KOH/g, the peroxide value was 0.083～0.226 g/100 g. The acid value and peroxide value of millet bran oil obtained from polishing powder were significantly greater than that of oil obtained from bran shorts and mixed millet bran. The most abundant in millet bran oil was linoleic acid(67.13% ～68.81%), followed by oleic acid(12.86% ～14.71%), and then palmitic acid(7.43% ～8.21%). There are 8 kinds of vitamin E components in millet bran oil, in which the content of α-tocopherol and γ-tocopherol was relatively high, and the total content of vitamin E was 789-1287 mg/kg. The mass fraction of oryzanol in millet bran oil was 0.40% ～0.59%, the mass fraction of sterol was 1.68%～2.08%, among them, the highest content was sitosterin(779～932 mg/100 g), followed by sitostanol. The content of squalene was 102.45 ～126.22 mg/kg. Millet bran oil was a nutritious edible vegetable oil. In addition, the amino acid score(AAS) of essential amino acids was greater than 100 except for lysine, which proveed that millet bran protein was a protein resource with high quality.
Millet bran can be divided into two parts:bran shorts and polished powder according to the different processing steps of millet. The millet bran is a mixture of these two parts, which is called mixed millet bran. Because it contains millet embryo, it is also called millet embryo. The mass fractions of main components in bran shorts and polishing powder were 11.56% and 8.6% of crude fat, 10.63% and 12.41% of crude protein,20.5% and 2.25%of crude fiber, respectively. The oil in the bran shorts, polished powder and mixed millet bran was extracted by pressing method and solvent leaching method. The results showed that the acid value of millet bran oil was 17.58～45.43 mg KOH/g, the peroxide value was 0.083～0.226 g/100 g. The acid value and peroxide value of millet bran oil obtained from polishing powder were significantly greater than that of oil obtained from bran shorts and mixed millet bran. The most abundant in millet bran oil was linoleic acid(67.13% ～68.81%), followed by oleic acid(12.86% ～14.71%), and then palmitic acid(7.43% ～8.21%). There are 8 kinds of vitamin E components in millet bran oil, in which the content of α-tocopherol and γ-tocopherol was relatively high, and the total content of vitamin E was 789-1287 mg/kg. The mass fraction of oryzanol in millet bran oil was 0.40% ～0.59%, the mass fraction of sterol was 1.68%～2.08%, among them, the highest content was sitosterin(779～932 mg/100 g), followed by sitostanol. The content of squalene was 102.45 ～126.22 mg/kg. Millet bran oil was a nutritious edible vegetable oil. In addition, the amino acid score(AAS) of essential amino acids was greater than 100 except for lysine, which proveed that millet bran protein was a protein resource with high quality.
引文
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[10]赵陈勇,王常青,许洁,等.小米谷糠油降血脂和抗氧化作用的研究[J].中国粮油学报,2012, 27(7):67-70ZHAO C Y, WANG C Q, XU J,et al. Study on antioxidation and reducing blood lipid of the millet bran oil[J].Journal of the Chinese Cereals and Oils Association, 2012,27(7):67-70
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[12]Amadou I, Amza T, Shi Y H, et al. Chemical analysis and antioxidant properties of foxtail millet bran extracts[J].Songklanakarin Journal of Science&Technology, 2011, 33(5):509-515
[13]杨春,栗红瑜,邓晓燕,等.小米蛋白质的氨基酸组成及品质评价分析[J].农产品加工学刊,2008, 2008(12):8-10YANG C, LI H Y, DENG X Y, et al. The amino acid composition of protein in millet and quality evaluation[J]. Academic Periodical of Farm Products Processing, 2008, 2008(12):8-10
[14]古世禄,刘厦.中国谷子蛋白质氨基酸组成的研究[J].华北农学报,1989, 4(1):8-15GU S L, LIU S. Study on protein content and amino acid composition of Chinese foxtail millet[J]. Acta Agriculturae Boreali-Sinica, 1989, 4(1):8-15
[15]Taira H. Amino acid composition of different varieties of foxtain millet(Setaria italica)[J].Journal of Agricultural and Food Chemistry, 1968, 16(6):1025-1027
[16]韦会方.米糠油的物理精炼工艺与实践[J].中国油脂,2004, 29(12):21-23WEIH F. Physical refining of crude rice bran oil[J]. China Oils and Fats, 2004, 29(12):21-23
[17]刘玉兰.油脂制取与加工工艺学[M].北京:科学出版社,2009:154-156LIU Y L. Production and processing technology of oil[M].Beijing:Science Press, 2009:154-156
[18]赵陈勇,王常青,许洁,等.两种提取方法对小米谷糠油中营养成分的影响[J].食品科学,2011, 32(14):289-292ZHAO C Y, WANG C Q, XU J, et al. Effects of extraction methods on nutritional components in millet bran oil[J].Food Science, 2011, 32(14):289-292
[19]Shi Y, Ma Y, Zhang R, et al. Preparation and characterization of foxtail millet bran oil using subcritical propane and supercritical carbon dioxide extraction[J]. Journal of food science and technology, 2015, 52(5):3099-3104
[20]刘玉兰,彭团儿,马宇翔.米糠油及其脱臭馏出物中生育酚和生育三烯酚的分析检测[J].中国油脂,2010, 35(3):70-74LIU Y L, PENG T E, MA Y X. Determination of tocopherols and tocotrienols in rice bran oil and the by-product deodorizer distillate[J].China Oils and Fats, 2010, 35(3):70-74
[21]刘晔.高酸值米糠油萃取脱酸工艺的研究[J].粮油加工与食品机械,2005(12):48-49LIU Y. Study on deacidification of rice bran oil by solvent extraction[J].Machinery for Cereals Oil and Food Processing,2005(12):48-49
[22]朱琳,薛雅琳,刘晓辉,等.气相色谱内标法测定植物油中角鲨烯含量[J].中国粮油学报,2017, 32(12):117-120ZHU L, XUE Y L, LIU X H, et al. Determination of squalene in vegetable oils by gas chromatography with an internal standard[J]. Journal of the Chinese Cereals and Oils Association, 2017, 32(12):117-120
[23]Kelly G S. Squalene and its potential clinical uses[J]. Alternative Medicine Review, 1999, 4(1):29-36.
[2]原敏.小米糠油的应用研究[D].山西大学,2014YUAN M. The application and research of millet bran oil[D]. Shanxi University, 2014
[3]肖争红,杜宣利,唐佳芮,等.小米糠开发利用的研究进展[J].粮食与食品工业,2017, 24(2):15-18XIAO Z H, DU X L, TANG J R, et al. Research progress on development and utilization of millet bran[J]. Cereal and Food Industry, 2017, 24(2):15-18
[4]杜亚军.小米糠深加工研究进展[J].粮食与饲料工业,2016, 12(3):31-34DU Y J.Development in deep processing technology of millet bran[J]. Cereal&Feed Industry, 2016, 12(3):31-34
[5]王小燕,何运,梁叶星,等.重庆糯小米米糠的理化成分分析及营养评价[J].食品安全质量检测学报,2014(8):2422-2429WANG X Y, HE Y, LIANG Y X,et al. Physical and chemical composition analysis and nutritional evaluation of Chongqing glutinous millet bran[J]. Journal of Food Safety and Quality, 2014(8):2422-2429
[6]刘敬科,赵巍,张华博,等.小米糠膳食纤维调节血糖和血脂功能的研究[J].湖北农业科学,2012, 51(8):1636-1638LIU J K, ZHAO W,ZHANG H B,et al. Effects of dietary fiber from millet bran on blood lipids and blood glucose[J].Hubei Agricultural Sciences, 2012, 51(8):1636-1638
[7]Liang S, Yang G, Ma Y. Chemical characteristics and fatty acid profile of foxtail millet bran oil[J]. Journal of the american oil chemists'society, 2010, 87(1):63-67
[8]原敏,王常青,于书佳,等.小米谷糠油活性成分及其对酪氨酸酶的抑制作用[J].中国油脂,2013, 38(10):31-34YUAN M, WANG C Q, YU S J,et al. Active constituents of millet bran oil and its inhibitory effect on activity of tyrosinase[J]. China Oils and Fats, 2013, 38(10):31-34
[9]原敏,王常青,连伟帅,等.小米谷糠油对光老化皮肤的保护作用[J].天然产物研究与开发,2013, 25(11):1572-1575YUAN M, WANG C Q, LIAN W S, et al. Protective effect of millet bran oil on photoaging skin of mice[J]. Natural Product Research and Development, 2013, 25(11):1572-1575
[10]赵陈勇,王常青,许洁,等.小米谷糠油降血脂和抗氧化作用的研究[J].中国粮油学报,2012, 27(7):67-70ZHAO C Y, WANG C Q, XU J,et al. Study on antioxidation and reducing blood lipid of the millet bran oil[J].Journal of the Chinese Cereals and Oils Association, 2012,27(7):67-70
[11]Suma P F, Urooj A. Antioxidant activity of extracts from foxtail millet(Setaria italica)[J]. Journal of food science and technology, 2012, 49(4):500-504
[12]Amadou I, Amza T, Shi Y H, et al. Chemical analysis and antioxidant properties of foxtail millet bran extracts[J].Songklanakarin Journal of Science&Technology, 2011, 33(5):509-515
[13]杨春,栗红瑜,邓晓燕,等.小米蛋白质的氨基酸组成及品质评价分析[J].农产品加工学刊,2008, 2008(12):8-10YANG C, LI H Y, DENG X Y, et al. The amino acid composition of protein in millet and quality evaluation[J]. Academic Periodical of Farm Products Processing, 2008, 2008(12):8-10
[14]古世禄,刘厦.中国谷子蛋白质氨基酸组成的研究[J].华北农学报,1989, 4(1):8-15GU S L, LIU S. Study on protein content and amino acid composition of Chinese foxtail millet[J]. Acta Agriculturae Boreali-Sinica, 1989, 4(1):8-15
[15]Taira H. Amino acid composition of different varieties of foxtain millet(Setaria italica)[J].Journal of Agricultural and Food Chemistry, 1968, 16(6):1025-1027
[16]韦会方.米糠油的物理精炼工艺与实践[J].中国油脂,2004, 29(12):21-23WEIH F. Physical refining of crude rice bran oil[J]. China Oils and Fats, 2004, 29(12):21-23
[17]刘玉兰.油脂制取与加工工艺学[M].北京:科学出版社,2009:154-156LIU Y L. Production and processing technology of oil[M].Beijing:Science Press, 2009:154-156
[18]赵陈勇,王常青,许洁,等.两种提取方法对小米谷糠油中营养成分的影响[J].食品科学,2011, 32(14):289-292ZHAO C Y, WANG C Q, XU J, et al. Effects of extraction methods on nutritional components in millet bran oil[J].Food Science, 2011, 32(14):289-292
[19]Shi Y, Ma Y, Zhang R, et al. Preparation and characterization of foxtail millet bran oil using subcritical propane and supercritical carbon dioxide extraction[J]. Journal of food science and technology, 2015, 52(5):3099-3104
[20]刘玉兰,彭团儿,马宇翔.米糠油及其脱臭馏出物中生育酚和生育三烯酚的分析检测[J].中国油脂,2010, 35(3):70-74LIU Y L, PENG T E, MA Y X. Determination of tocopherols and tocotrienols in rice bran oil and the by-product deodorizer distillate[J].China Oils and Fats, 2010, 35(3):70-74
[21]刘晔.高酸值米糠油萃取脱酸工艺的研究[J].粮油加工与食品机械,2005(12):48-49LIU Y. Study on deacidification of rice bran oil by solvent extraction[J].Machinery for Cereals Oil and Food Processing,2005(12):48-49
[22]朱琳,薛雅琳,刘晓辉,等.气相色谱内标法测定植物油中角鲨烯含量[J].中国粮油学报,2017, 32(12):117-120ZHU L, XUE Y L, LIU X H, et al. Determination of squalene in vegetable oils by gas chromatography with an internal standard[J]. Journal of the Chinese Cereals and Oils Association, 2017, 32(12):117-120
[23]Kelly G S. Squalene and its potential clinical uses[J]. Alternative Medicine Review, 1999, 4(1):29-36.