储藏过程中稻谷β-胡萝卜素含量及色度变化

Changes of β-Carotene Content and Chroma Value in Paddy Rice During Storage

初始含水量分别为15%、17%、19%、21%的稻谷置于3种不同动态温湿度条件下,进行为期150d的模拟储藏实验。每30d测定β-胡萝卜素含量、L值、a值、b值等指标的变化,研究动态温湿度、含水量对稻谷中β-胡萝卜素含量及色度的影响。结果表明,随着储藏时间的延长,稻谷中β-胡萝卜素含量呈下降趋势。温湿度对β-胡萝卜素含量影响极显著(P<0.01)。水分含量对色度3个指标(L值、a值、b值)具有显著影响,偏高的初始水分(21%),稻谷储藏期间易发生黄变。稻谷色度L值与β-胡萝卜素含量显著正相关,a值、b值与β-胡萝卜素含量显著负相关。在高温储藏条件下,β-胡萝卜素含量和L值降低,a值和b值升高,稻谷易发生劣变。

The paddy rice with initial moisture content of 17%, 19% and 21% was stored under three different dynamic temperature and humidity conditions for 150 d. The changes of β-carotene content, L value, a value and b value were measured every 30 d. The effects of dynamic temperature and humidity and moisture contents on β-carotene content and surface colors in paddy rice were studied. The results showed that the content of β-carotene in paddy rice decreased with the prolongation of storage time. The temperature and humidity had a significant impact on β-carotene content ( P <0.01). The moisture content had a significant effect on all three indicators of chromaticity ( L, a and b value). The initial moisture (21%) was comparatively high, which made the paddy rice susceptible to yellowing during storage. The β-carotene content was significantly associated with the L value of paddy rice color. Values of a and b were correlated with the β-carotene content significantly. Under high temperature storage conditions, the a value and b value increased, but the β-carotene content and L value decreased, and paddy rice was liable to deterioration.