米糠稳定化对米糠中游离脂肪酸值的影响

目的]研究米糠稳定化对米糠中游离脂肪酸值的影响.方法]对米糠进行干热、湿热、微波和挤压等稳定化处理,并通过测定游离脂肪酸值确定米糠稳定化的最有效方法.结果]在相同储藏期内稳定化效果顺序为：微波湿热处理＞挤压处理＞湿热处理＞干热处理.从短时间来看,通过挤压法对米糠的稳定效果最好,在130℃下用单螺杆挤压机处理含水量25％的米糠,3d后游离脂肪酸值才达到3.28％;从米糠长期保存考虑,微波湿热处理（25％含水量,60s）效果优于挤压处理（130℃、含水量25％）.结论]干热法、湿热法、微波法和挤压法等4种稳定方法对抑制米糠游离脂肪酸值的增加都有一定效果.

The Influence of Rice Bran Stabilization on the Free Fatty Acid Value of Rice Bran

Objective] To study effects of rice barn stabilization on the free fatty acid value of rice bran.Method] The stabilization treatment of dry heat,damp heat,microwave and extrusion on rice bran were conducted,the most effective method was obtained by determining free fatty acid value.Result] The order of stabilization effect is：microwave ＞ extrusion ＞ damp heat ＞ dry heat.Seeing from short-term,extrusion method has the best stabilization effect：under 130 ℃ using single-screw extrusion machine to treat 25％ moisture rice bran,after 3 d,free fatty acid value could up to 3.28％ ; seeing from long-term storage,microwave damp heat （25％ moisture,60 s） is superior than extrusion （130 ℃,moisture 25％）.Conclusion] The four methods all have a certain effect on inhibiting rice bran free fatty acid value.