不同温度条件下稻谷挥发性物质与糊化特性的研究

RESEARCH ON THE RELATIVITY OF RICE VOLATILE MATTERS AND RVA CHARACTERISTICS AT DIFFERENT TEMPERATURES

探讨稻谷挥发性物质与糊化特性相关性。将当年新收获的稻谷储藏在不同温度条件下,定时测定稻谷的挥发性物质和糊化特性指标。结果表明:随着储藏时间的延长,稻谷峰值粘度、最低粘度、崩解值、最终粘度和胶凝值均有不同程度的升高,且温度越高升高得越明显;温度和时间对糊化特性影响极显著(P<0.01),且交互作用明显;利用电子鼻对不同储藏时间的稻谷挥发性物质进行检测,并利用PCA和LDA两种分析方法进行分析,糊化特性(峰值粘度、最低粘度、崩解值、最终粘度和胶凝值)不同的样品处于不同区域。

To study the relativity of rice volatile matters and RVA characteristics, the fresh rice harvested in 2010 had stored for 180d under different temperature conditions, rice volatile matters and RVA characteristics were measured every 30d during the storage. The results of the experiment indicated that the peak viscosi- ty, hot viscosity, breakdown value, final viscosity and gelling value invrensand during the storage and in- creasing biggle with the temperature; The effect of storage temperature and time were significant （p〈0. 01）, to kva characse the effect of interaction was significant; The electronic nose had been used in detecte signal with PCA and LDA, the area of RVA characteristics distribute scattered.