稻谷储藏过程中微生物及品质变化规律研究

Microorganism and Quality Changes During Paddy Storage

以在高大平房仓中安全水分的储藏稻谷为研究对象,通过分析储藏0~5年稻谷中微生物数量、色度、脂肪酸值、可溶性蛋白含量和稻谷酶活的变化,探究储藏时间对稻谷微生物及品质的影响。结果表明,随着储藏时间的延长,微生物数量、稻谷表面亮度、可溶性蛋白含量和稻谷酶活呈下降趋势,脂肪酸值和稻谷表面褐变度呈上升趋势,在一定程度上反映出不同储藏年限稻谷的安全性和品质的差异。对各指标进行相关性分析,发现霉菌数量、稻谷表面L^*值及b^*值、淀粉酶活力、多酚氧化酶活力可以作为除脂肪酸值以外的稻谷储藏品质判定指标。

The present study, taking paddy with safe moisture stored in large horizontal warehouse as the object, aimed to determine the effect of storage time on paddy microorganism and quality via analyzing the number of microbes, chromaticity, fatty acid value, soluble protein content and changes of paddy enzyme activity in the paddy with a storage period of 0~5 year(s), taking paddy with safe moisture stored in. The results showed that the number of microbes, paddy surface brightness, soluble protein content and enzyme activity were decreased with the storage time prolonging, while the fatty acid value and paddy surface browning degree increased, and those indexes to some degree reflected the safety and quality of paddy stored for different years. The correlation analysis showed that the number of molds, L^* and b^* value of paddy surface, amylase activity, polyphenol oxidase activity can be used as indicators for determining the quality of paddy storage other than the fatty acid value.