运用Topsis、Z-分综合评价分析方法，对挤压处理米糠原料品质进行综合评价并优化挤压技术条件。结果表明：挤压温度、原料湿度及挤压转速对米糠脂肪品质有极显著性影响（P＜0.05），挤压条件对米糠综合品质影响大小顺序依次为物料水分＞挤压温度＞挤压转速，米糠最佳挤压条件为挤压温度160℃、物料水分22%、挤压转速700 r/min。与对照组相比，挤压处理后其脂肪酸值、过氧化值、脂肪酶活力度及菌落总数下降了89.1%、60.9%、95.2%及88.3%，粗蛋白、γ-谷维素、VE分别提高了3.8%、18.9%、17.1%。挤压处理后米糠脂肪稳定性及卫生安全性增强，同时有效的保存了米糠中营养成分，提高米糠利用价值。%Using Topsis and Z - points comprehensive evaluation analysis method, this paper analyzes the qualities of rice bran by extrusion processing and study the optimize technology conditions of the extrusion process. The results showed that the extrusion temperature, extrusion speed and raw material humidity have significantly influence to the rice bran fat quality (Pextrusion temperature>extrusion speed. The best extrusion conditions is extrusion temperature 160 ℃, material moisture 22 %, extrusion speed of 700 r/min. Compared with the glucose group ,the fatty acid value, peroxide value, lipase activity and bacterial count decresed 89.1%, 60.9%, 95.2%and 88.3%, and the crude protein,γ-oryzanol, vitamin E compared increased 3.8%, 18.9%, 17.1%. Extrusion processing improved the fat stability, nutrition and health safety of rice bran, and effective improve its use value.
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