新鲜度脂肪酸值与稻谷储存品质的相关性

The Correlation Between Freshness and Rice Storage Quality

测定稻谷的脂肪酸值,是判定其是否可储存的重要指标,也可初步判断其新鲜程度。但测定脂肪酸值操作繁锁,对仪器、场地、人员要求高,成本大,时间长,不利于基层快速筛查。现通过稻谷新鲜度实验,验证稻谷新鲜度与脂肪酸值的相关性:新鲜度值越高,其脂肪酸值越低。稻谷的新鲜度值在60分以上,可以初步判定该稻谷宜于储存;稻谷的新鲜度值小于50分,初步判定不宜储存。这是粮食储存的快筛办法,也是加工企业签定稻谷新鲜程度的快捷手段。

Determination of fatty acid value of paddy is an important indicator to determine whether it can be stored or not, and it can also be used to preliminarily judge its freshness. however, fatty acid value operation is complex and requires high equipment, site, personnel and experimental process, which is costly and takes a long time, and it is not conducive to rapid screening at the grass^roots level. through experimental verification, the higher the freshness value of paddy is, the lower its fatty acid value is, and the freshness value of paddy is above 60 points, which can preliminarily determine that the paddy is suitable for storage. the freshness value of paddy is less than 50 points, which is a preliminary screening method for food storage, and it is also signed by processing enterprises.