真空包装糙米储藏过程中品质变化分析

Analysis of quality change of vacuum packed japonica brown rice during storage

以浙江地区粳型糙米为研究对象,研究了不同储藏温度对真空包装的不同初始含水率的糙米在储藏期间理化特性、生理活性和品质特性等指标的影响。结果表明:在5个月的储藏期内,糙米的发芽率和过氧化氢酶活性均呈下降趋势,电导率、脂肪酸值、丙二醛和直链淀粉含量则逐渐升高。储藏温度对糙米品质的影响极其显著(P<0.05),温度升高显著加速了糙米的品质劣化速度。4℃储藏条件下,18%含水率的糙米、储藏5个月时脂肪酸值为38.37,而30℃储藏条件下糙米的脂肪酸值则达到56.9。糙米初始含水率越高,糙米的品质劣化速度越快;4℃储藏条件下,含水率为18%的糙米的脂肪酸值比13.5%的增加了17.67。综合考虑各项指标,糙米通过真空包装进行贮藏时,应严格控制其初始含水率,同时保持较低的储藏温度。

Influences of different temperatures on physical-chemical properties and physiological activities of vacuum packed japonica brown rice cultured in Zhejiang area with different initial moisture contents during storage were studied.The results showed that during the five-month period of storage,the germination rate and catalase activity of the japonica brown rice decreased,while its electrical conductivity,fatty acid value,malondialdehyde content and amylose content increased.The storage temperature had significant influences on the quality of the japonica brown rice,and increased temperature could significantly accelerate deterioration of the japonica rice.The fatty acid value of the japonica brown rice with initial moisture content of 18%stored at 4℃for 5 months was 38.37,while it reached to 56.9 for that stored at 30℃.In addition,the higher the initial moisture content,the faster the deterioration.When the japonica brown rice was stored at 4℃,the fatty acid content with a moisture content of 18%was increased by 17.67 compared to that with a moisture content of 13.5%.Therefore,it is suggested that for storing vacuum packed japonica brown rice,an initial moisture content lower than 13.5%and a low temperature of storage are required.