中文摘要：

本文采用氯仿、石油醚和正己烷三种溶剂，分别使用快速抽提和索氏抽提两种方法分离面粉中的游离脂，比较原面粉和游离脂重组面粉的品质差异。结果表明：在三种溶剂中，氯仿的提油率最高（0．94％，1．18％），正己烷其次，石油醚最低（0．71％，0．77％）。与原面粉相比，氯仿索氏抽提分离重组面粉的面筋指数和粉质特性变化最大（形成时间和稳定时间分别由5．65min和9min增大到13rain和18．8min）；使用石油醚索氏抽提法分离重组面粉中的游离脂，对面粉的面筋指数、形成时间、稳定时间和粘度特性（回生值除外）影响不显著。与原面粉制作的面条相比，石油醚索氏抽提重组粉制作面条的黏聚性和弹性无显著变化。因此，采用石油醚索氏抽提分离重组面粉中的游离脂，是一种理想的不破坏面粉性质的游离脂分离方法。

英文摘要：

In this study, three solvents （chloroform, petroleum ether and n-hexane） were used to exact the free lipids from the wheat flour. The quality differences between original and reconstituted flours were investigated. The results showed that, among the three solvents, the oil extraction yield by chloroform was the highest （0.94%, 1.18% respectively）, followed by n-hexane （0.71%） and petroleum ether （0.77%）. Compared with the control flour, the gluten index and farinograph properties of the reconstituted flour which free lipids were extracted by chloroform with soxhlet extraction changed significantly （development time and stability time increased from 5.65 min and 9 rain to13 min and 18.8 rain, respectively）. The flour exlracted by petroleum ether with soxhlet extraction was reconstituted with the extracted lipids. This reconstitution process had little effects on the wheat flour properties such as gluten index, development time, stability time and viscosity properties （except the Setback）. Compared with the noodles which were prepared by control flour, noodles prepared by the reconstituted flour had similar cohesiveness and springiness. Therefore, using petroleum ether with soxhlet extraction to exact free lipids of wheat flour was an ideal method which would not destroy the properties of wheat flour.