焙烤小麦胚芽中α-生育酚含量的测定与分析

Determination and analysis of α-tocopherol in baking wheat germ

摘要: 以小麦胚芽为样品,设定140、160、170、180、190、200℃,6个焙烤温度,每个温度按不同的焙烤时间（10、15、20min）进行焙烤,利用高效液相色谱测定其α-生育酚的浓度,并比较不同焙烤条件下麦芽中α-生育酚含量。结果:α-生育酚浓度在0.05～0.8mg/mL范围内具有良好的线性关系（R=0.9997）,加标平均回收率在85.1%～103.3%之间,相对标准偏差（RSD）小于7.3%;当焙烤温度低于190℃时,焙烤时间的延长对α-生育酚的含量的影响不显著;当温度达到190℃时,焙烤时间的延长对α-生育酚的损失具有显著影响。

Abstract: The wheat germ was baked at 140, 160, 170, 180, 190, 200℃ for different process time (10, 15, 20min) , respectively.Then the concentration of acrylamide was determined by high-performance liquid chromatography to compare the content of acrylamide under different baking conditions.The result showed that the linear range of concentration of acrylamide was 0.05～0.8mg/mL (R=0.9997) , the average recovery was from 85.1% to 103.3%, and the relative standard derivations were lower than 7.3%.The content of α-tocopherol (α-TOH) hardly changed with the baking time when the wheat was processed at a lower baking temperature, while temperature reaching to 190℃, the baking time had a significant effect on the loss of α-tocopherol.