食品与机械2025，Vol.41Issue(8)：23-31,9.DOI:10.13652/j.spjx.1003.5788.2025.80288
热处理及高压脱脂工艺对米糠品质及功能特性的影响
Effects of thermal treatments and high-pressure defatting processes on the quality and functional characteristics of rice bran
摘要
Abstract
[Objective]To investigate the effects of thermal treatments(dry heat,microwave,and high-temperature high-pressure steam)and high-pressure defatting processes(supercritical CO2 extraction and ultrasound-assisted subcritical n-butane extraction)on the quality of rice bran,aiming to improve its stability and potential for high-value utilization.[Methods]Rice bran was pretreated by dry heat,microwave,and high-temperature high-pressure steam,combined with two high-pressure defatting techniques.The effects on lipase activity,storage stability,and physicochemical properties of rice bran were systematically analyzed.[Results]High-temperature high-pressure steam treatment(121℃,20 min)significantly reduced lipase activity to 19.87 mg/g and effectively inhibited the accumulation of free fatty acids during 30 days of storage,demonstrating superior stabilization compared to dry heat and microwave treatments.Supercritical CO2 extraction achieved an oil yield of 97.73%,outperforming ultrasound-assisted subcritical n-butane extraction,and significantly improved the water-holding capacity(3.08 g/g),swelling capacity(5.82 g/g),and water solubility index of rice bran.[Conclusion]The combination of high-temperature high-pressure steam treatment and supercritical CO2 extraction markedly enhanced the storage stability and functional properties of rice bran.关键词
米糠/干热/微波/高温高压蒸汽/超临界萃取/亚临界萃取/功能特性Key words
rice bran/dry heat/microwave/high-temperature high-pressure steam/supercritical extraction/subcritical extraction/functional properties引用本文复制引用
陈芸,韩小苗,吴苏喜,蔡勇建,苗永军..热处理及高压脱脂工艺对米糠品质及功能特性的影响[J].食品与机械,2025,41(8):23-31,9.基金项目
郴州国家可持续发展议程创新示范区建设专项(编号:2022sfq49) （编号:2022sfq49）
