摘要
米胚芽在贮藏中,容易发生脂肪酸败和褐变。经研究,发现影响米胚芽贮藏性的主要因素是含水量、贮藏温度和包装方式。在22℃下,米胚芽的临界水分为7.6％。新鲜米胚芽用0.09mm聚乙烯膜密封包装,在18℃下可保鲜90天,在贮藏中,米胚芽粗脂肪和粗蛋白含量稳定,而呼吸强度、维生素及某些氨基酸含量有不同程度的减少。
During storage .the rice germ can easjly develop rancidity and browning. The major factors affecting storage stability of rice germ are water content, temperature and -ways of packaging, The critical water content was 1.0% in 22℃. Fresh rice germ sealed in 0.09 mm PE packages can be stored for 90 days in 18℃. The contents of crude fat and crude protein of rice germ during storage remained stable while the respiration rates and contents of vitamines and some amino acids dropped in varying degrees. Sensory score and total acidity are the major indices for determination of the freshness of rice germ.
