【摘要】 采用大米胚芽为原料，以脂肪酶活动度和脂氧合酶活性作为指标，通过单因素试验和正交试验确定微波真空稳定化的最优工艺条件。同时，比较研究干热、红外烘烤、微波、微波真空处理后大米胚芽的脂肪酸组成变化。结果表明，微波真空稳定化处理的最优工艺参数为处理时间5 min，微波功率400 W，真空度0.07 MPa。与其他3种稳定化处理方法相比，微波真空处理后的大米胚芽脂肪酸组成基本无变化，是一种较好的稳定化处理方法。更多还原

【Abstract】 Using rice germ as raw material, lipase activity and lipoxygenase activity as indexes, the optimal process conditions of microwave vacuum stabilization were determined by single factor test and orthogonal test.At the same time,the fatty acid composition changes of rice germ after dry heat,infrared baking,microwave and microwave vacuum treatment were comparatively studied. The results showed that the optimal process parameters for microwave vacuum stabilization were processing time of 5 min,microwave power of 400 W,and vacuum degree of 0.07 MPa. Compared with the other three stabilization treatments,the fatty acid composition of rice germ after microwave vacuum treatment basically remained unchanged,which was a better stabilization treatment method.更多还原