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首页> 外文期刊>Cereal Chemistry >Stability of Vitamin E in Wheat Flour and Whole Wheat Flour During Storage.
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Stability of Vitamin E in Wheat Flour and Whole Wheat Flour During Storage.

机译：储存期间小麦面粉和全麦面粉中维生素E的稳定性。

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摘要

The stability of vitamin E during 297 days of storage of wheat flour and whole wheat flour ground on a stone mill or a roller mill, respectively, were studied. One day after milling, the total content of vitamin E, expressed in vitamin E equivalents (l-TE), was 18.7 l-TE and 10.8 l-TE for stone-milled and roller-milled wheat flour, respectively. The difference in total vitamin E content was primarily due to the absence of the germ and bran fractions in the roller-milled flour. The total loss of vitamin E during storage was 24% for stone-milled wheat flour but 50% for roller-milled wheat flour. These results indicate that vitamin E, which is present in high amounts in wheat germ, functions as an antioxidant in the stone-milled wheat flour. Hexanal formation showed that lipid oxidation in roller-milled flour occurred just after milling, whereas the formation of hexanal in the germ fraction displayed a lack period of 22 days, confirming that vitamin E functions as an effective antioxidant in the wheat germ. Results showed no significant difference in total loss of vitamin E for stone-milled and roller-milled whole wheat flour. Total loss after 297 days of storage for both milling methods was [almost equal to]32%.
机译：研究了分别在石磨机或辊磨机上研磨的小麦粉和全麦粉的297天中维生素E的稳定性。碾磨后一天，石磨和碾磨小麦面粉的维生素E总含量以维生素E当量（l-TE）表示，分别为18.7 l-TE和10.8 l-TE。总维生素E含量的差异主要是由于辊磨粉中没有胚芽和麸皮。石磨小麦粉储存期间维生素E的总损失为24％，而辊磨小麦粉为50％。这些结果表明，在小麦胚芽中大量存在的维生素E在石磨过的小麦粉中用作抗氧化剂。己醛的形成表明碾磨后的面粉中的脂质氧化是在碾磨后立即发生的，而胚芽级分中己醛的形成则显示了22天的缺乏期，这证明维生素E在小麦胚芽中起着有效的抗氧化剂的作用。结果表明，石磨和辊磨全麦面粉的维生素E总损失没有显着差异。两种研磨方法在297天的储存后总损失几乎等于32％。

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