磷化氢熏蒸及熏蒸后不同通风方式对泰国香米品质影响的研究

Influence of Phosphine Fumigation and Different Ventilation Methods on Quality of Thai Fragrant Rice

本文为研究磷化氢熏蒸对泰国香米品质的影响,设置了不同磷化氢浓度、不同散毒方式和散毒时间,测试了施药后泰国香米水分、粗蛋白、直链淀粉含量和脂肪酸值的变化。结果表明,不同磷化氢浓度熏蒸后泰国香米的水分、粗蛋白、直链淀粉含量和脂肪酸值变化不显著;采用机械通风散毒方式的泰国香米其粗蛋白含量均低于对照,直链淀粉含量均高于对照,且机械通风6h样品中检出有磷化物残留。采用自然通风散毒方式的泰国香米其各指标与对照均无显著差异。

In order to study the influence of phosphine fumigation on quality of Thai fragrant rice,we set up different phosphine concentration、different ways and time of releasing poison gas,tested Thai fragrant rice moisture、crude protein、amylose content and fatty acid value change after fumigation.The results showed that Thai fragrant rice moisture、crude protein、amylose content and fatty acid value did not change significantly after different concentration of phosphine fumigation.Using the ways of mechanical ventilation,the crude protein of Thai fragrant rice were lower,amylose content were higher than the control,and the samples were detected phosphide residues after six hours of mechanical ventilation.Using the ways of natural ventilation,all index of Thai fragrant rice had no significant difference with the control.