不同抗氧化剂及包装材料对烘焙小麦胚芽储藏期的影响

Effect of several antioxidants and packaging materials on the antioxidation of baked wheat germ

摘要: 以酸价、过氧化值、TBA值为评价指标,采用Schaal烘箱法测定了四种抗氧化剂特丁基对苯二酚（TBHQ）、丁基羟基茴香醚（BHA）、L-抗坏血酸棕榈酸酯、抗坏血酸（VC）以及四种不同包装材料透明真空袋、镀铝箔阴阳袋、光铝镀铝箔袋、纯铝箔袋对小麦胚芽储藏过程中氧化酸败的影响。结果表明抗氧化剂和包装材料均能延长小麦胚芽的储藏时间,尤以TBHQ和纯铝箔袋对小麦胚芽储藏期稳定性的效果最佳。

Abstract: Acid value, Peroxide value, TBA value as evaluation index, different antioxidants and packaging materials had the influence of baked wheat germ's storage stability by Schaal experiment. Results showed that the storage time of wheat germ could be prolonged by antioxidants and packaging materials, effect of TBHQ and pure aluminum foil bag on wheat germ's storage stability was the best.