小麦胚芽组成和小麦胚芽油理化性质及营养成分分析Analysis of composition of wheat germ and physicochemical properties and nutritional components of its oil
旨在为小麦胚芽资源的有效开发与利用提供参考，以小麦胚芽为原料，对其组成进行分析，并采用溶剂法提取小麦胚芽油，测定了小麦胚芽油的基本理化指标，甘油酯、脂肪酸组成，以及营养物质（甾醇、生育酚）含量。结果表明：小麦胚芽碳水化合物含量为（40.87±0.10）%，蛋白质含量为（29.76±005）%，水分含量为（13.95±0.01）%，粗脂肪含量为（10.95±0.02）%，灰分含量为（447±000）%；小麦胚芽蛋白含有人体所需的8种必需氨基酸，且谷物中第一限制性氨基酸赖氨酸的含量达5.57 g/100 g；小麦胚芽油酸值（KOH）为（5.17±0.06）mg/g，过氧化值为（0.21±0...
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| Format: | Article |
| Language: | English |
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中粮工科（西安）国际工程有限公司
2025-08-01
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| Series: | Zhongguo youzhi |
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| Online Access: | http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20250819&flag=1 |
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| Summary: | 旨在为小麦胚芽资源的有效开发与利用提供参考，以小麦胚芽为原料，对其组成进行分析，并采用溶剂法提取小麦胚芽油，测定了小麦胚芽油的基本理化指标，甘油酯、脂肪酸组成，以及营养物质（甾醇、生育酚）含量。结果表明：小麦胚芽碳水化合物含量为（40.87±0.10）%，蛋白质含量为（29.76±005）%，水分含量为（13.95±0.01）%，粗脂肪含量为（10.95±0.02）%，灰分含量为（447±000）%；小麦胚芽蛋白含有人体所需的8种必需氨基酸，且谷物中第一限制性氨基酸赖氨酸的含量达5.57 g/100 g；小麦胚芽油酸值（KOH）为（5.17±0.06）mg/g，过氧化值为（0.21±000）mmol/kg，不皂化物含量为（3.96±0.00）%，皂化值（KOH）为（183.71±0.02）mg/g，磷脂含量为（1.49±003）%，碘值为（133.78±0.07）g/100 g，甘油三酯含量为（86.94±1.04）%，甘油二酯含量为（595±0.50）%，甘油一酯含量为（4.08±0.10）%；小麦胚芽油的主要脂肪酸组成及含量为亚油酸（58.47±0.10）%、棕榈酸（16.33±0.08）%、油酸（13.67±0.10）%、亚麻酸（6.28±008）%等，其中不饱和脂肪酸含量为79.97%，亚油酸主要分布在sn-2位；小麦胚芽油甾醇含量为（3 554.55±5320）mg/100 g，主要为β-谷甾醇、菜油甾醇和豆甾醇，其中甾醇酯含量占总甾醇的63.52%；小麦胚芽油生育酚含量为（304.13±10.25）mg/100 g，包含α-、 β-、γ-生育酚 3种单体，α-生育酚含量最高，占比65.26%。综上，小麦胚芽营养价值高，在开发功能性食品和新资源食品方面具有巨大的潜力。
Aiming to provide reference for the effective development and utilization of wheat germ resources, wheat germ was used as raw material and its composition was analyzed,wheat germ oil was extracted by solvent method, and the basic physicochemical indexes, glycerides composition,fatty acid composition and nutrient(sterol, tocopherol) content of wheat germ oil were determined. The results showed that the carbohydrate content in wheat germ was (40.87±0.10)%, the protein content was (29.76±0.05)%, the moisture content was (13.95±0.01)%, the crude fat content was (10.95±002)%, and the ash content was (447±000)%.Wheat germ protein contained 8 essential amino acids required by the human body, and lysine, the first limiting amino acid in cereals, amounted to 5.57 g/100 g.Wheat germ oil had a acid value of (5.17±0.06) mgKOH/g, peroxide value of (0.21±0.00) mmol/kg, unsaponifiable matters content of (3.96±0.00)%, saponification value of (183.71±0.02)mgKOH/g, phospholipids content of (1.49±0.03)%, and iodine value of (133.78±0.07)g/100 g. The contents of triglyceride,diglyceride and monoglyceride in wheat germ oil were (86.94±1.04)%, (5.95±0.50)% and (4.08±0.10)%,respectively. The main fatty acid composition and content of wheat germ oil were linoleic acid (58.47±0.10)%, palmitic acid (16.33±0.08)%, oleic acid (13.67±0.10)%, linolenic acid (6.28±008)%, etc., the unsaturated fatty acid content was 79.97%, and the main distribution of linoleic acid was in the sn-2 position.The content of sterols in wheat germ oil was (3 554.55±53.20)mg/100 g, mainly including β-sitosterol, campesterol and stigmasterol, among which sterol ester accounted for 63.52% of total sterols. The content of tocopherol in wheat germ oil was (304.13±10.25)mg/100 g, including α-, β-tocopherol and γ-tocopherol, and the content of α-tocopherol was the highest, accounting for 65.26%. In summary, wheat germ is of high nutritional value and has great potential in the development of functional foods and new resource foods. |
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| ISSN: | 1003-7969 |