【摘要】 [目的]探讨热处理方式（干热、微波、高温高压蒸汽）与高压脱脂工艺（超临界CO₂萃取、超声辅助亚临界正丁烷萃取）对米糠品质的影响，提升米糠稳定性及其高值化利用潜力。[方法]采用干热、微波、高温高压蒸汽处理对米糠进行预处理，并结合两种高压脱脂工艺，系统分析不同处理对米糠脂肪酶活性、贮藏稳定性及理化性质的影响。[结果]高温高压蒸汽处理（121℃，20 min）显著降低了脂肪酶活性（降至19.87 mg/g），有效抑制了30 d贮藏期间游离脂肪酸的积累，稳定化效果优于干热与微波处理。超临界CO₂萃取的出油效率达到97.73%，优于超声辅助亚临界正丁烷萃取，并显著提升了米糠的持水性（3.08 g/g）、膨胀势（5.82 g/g）和水溶性指数。[结论]高温高压蒸汽处理联合超临界CO₂萃取可显著改善米糠的贮藏稳定性和功能特性。更多还原

【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.更多还原