关键词: 小麦, 馒头, 硒含量, 硒形态, 加工过程

Abstract: In order to study selenium change and speciation in wheat processing, Tainong18, which was sprayed selenium fertilizer, was used as material to determinate the selenium levels of wheat grain, flour, bran and steamed bread, respectively. The results showed that Se existed mainly in organic form, accounting for 88.4%, 83.1%, 87.4% and 79.2% in gain, flour, wheat bran and steamed bread, respectively. The selenium of glutenin accounted for 16.32% in grain, which was the highest. The selenium of glutenin accounted for 9.68% of most total selenium in flour. The content of selenium of glutenin was highest, accounting for 8.94% in wheat bran. Among the proteins, glutenin owned the highest content of selenium, accounting for 8.39%. Total selenium and organic selenium had a certain degree of loss at the process of steamed bread. This study is of great significance to the human body for using steamed bread scientifically filling selenium.

Key words: wheat, steamed bread, selenium content, selenium speciation, processing