| 李飞扬1，陈明霞1，贠兆伦1，刘伟1，孟伟2， 张志勇3，陈竞男1.不同温度条件下小麦胚芽的储藏稳定性研究[J].中国油脂,2026,51(7):.[LI Feiyang1, CHEN Mingxia1, YUN Zhaolun1, LIU Wei1, MENG Wei2,
ZHANG Zhiyong3, CHEN Jingnan1.Storage stability of wheat germ at different temperatures[J].China Oils and Fats,2026,51(7):.] |
| 不同温度条件下小麦胚芽的储藏稳定性研究 |
| Storage stability of wheat germ at different temperatures |
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投稿时间：2025-05-28 修订日期：2026-01-15 录用日期：2025-07-21
出版日期：2026-07-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250262 |
| 中文关键词: 小麦胚芽 储藏 小麦胚芽油 脂质品质 营养物质 |
| 英文关键词:wheat germ storage wheat germ oil lipid quality nutrient |
| 基金项目: |
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| Author Name | Affiliation | | LI Feiyang1, CHEN Mingxia1, YUN Zhaolun1, LIU Wei1, MENG Wei2,
ZHANG Zhiyong3, CHEN Jingnan1 | 1.College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
2.Henan Jinyuan Grain and Oil Co. , Ltd. , Zhengzhou 450007, China
3.Shandong Xiangchi Grain and
Oil Co. , Ltd. , Binzhou 251499, Shandong, China |
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| 中文摘要: |
| 旨在为小麦胚芽合理有效的储藏提供理论参考，将新鲜小麦胚芽在不同温度（5、15、25、35 ℃）下储藏，通过研究其感官品质、关键酶活性、油脂理化指标以及营养物质含量随时间的变化，探究小麦胚芽在不同储藏温度下的品质劣变规律。结果表明：小麦胚芽在5 ℃下储藏14周时脂肪酶活动度增幅为18.36%，脂肪氧化酶相对酶活为133%，此时小麦胚芽油酸值（KOH）为10.66 mg/g，过氧化值低于国家标准，总生育酚保留率为88.70%，总甾醇含量无显著变化，小麦胚芽中总黄酮保留率为90.17%，总酚保留率为92.43%，还原型谷胱甘肽（GSH）保留率为93.36%；15 ℃下储藏6周、25 ℃下储藏3周、35 ℃下储藏1周时，小麦胚芽脂肪酶和脂肪氧化酶活性大幅上升，酸值（KOH）大于10 mg/g，总生育酚、总黄酮、总酚、GSH损失率高。综上，小麦胚芽在5、15、25、35 ℃下储藏时间分别不宜超过14周、6周、3周、1周。 |
| 英文摘要: |
| In order to provide theoretical references for the rational and effective storage of wheat germ, fresh wheat germ was stored at different temperatures (5, 15, 25 ℃, and 35 ℃). By investigating changes in sensory quality, key enzyme activities, physicochemical indicators of lipids, and nutrient content over time, the patterns of quality deterioration in wheat germ at various storage temperatures were explored. The results indicated that when wheat germ was stored at 5 ℃ for 14 weeks, lipase activity increased by 18.36%, with lipoxygenase relative activity reaching 133%.At this time,the acid value of wheat germ oil was 10.66 mgKOH/g,and the peroxide value remained below national standards, the total tocopherols retention rate was 88.70%, and there was no significant change in total sterols content.The total flavonoids retention rate in wheat germ was 9017%, total phenol retention rate was 9243%, and reduced glutathione (GSH) retention rate was 93.36%. After 6 weeks of storage at 15 ℃, 3 weeks at 25 ℃, and 1 week at 35 ℃, the activity of lipase and lipoxygenase in wheat germ increased significantly, with acid value exceeding 10 mgKOH/g and high loss rates of total tocopherols, total flavonoids, total phenol, and GSH. In summary, wheat germ should not be stored for more than 14 weeks at 5 ℃, 6 weeks at 15 ℃, 3 weeks at 25 ℃, or 1 week at 35 ℃. |
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