不同储藏年限稻谷的储藏特性、生理生化指标及其糊化特性分析

Analysis of the Storage Property,Physiological,Biochemical Indicators Parameters and the Pasting Characteristics of Rice in Different Storage Time

为了解不同储藏年限稻谷的储藏特性指标及其糊化特性的变化规律,选用不同储藏年限的籼稻、粳稻各40份样品为原料,对其主要储藏特性、生理生化指标及糊化特性等进行测定,并采用SPSS20.0对数据进行描述统计分析、主成分分析。结果表明:随着储藏年限的增加,两个品种稻谷的发芽率、酶活性、巯基含量降低,降低幅度基本一致;脂肪酸值、丙二醛含量、电导率增加;增加幅度基本一致。糊化特性中糊化温度上升,两种稻谷的峰值黏度、最低黏度、最终黏度、峰值时间在储藏两年时达到最大;且籼稻高于粳稻。籼稻的脂肪酸值、巯基含量在年限间均存在显著性差异,在储藏过程中变化最为敏感;粳稻的发芽率在年限间均存在显著性差异,在储藏过程中变化最为敏感。两种稻谷的过氧化氢酶活性、丙二醛含量在年限间的差异性基本相同。利用主成分分析可以清晰的看出不同储藏年限籼稻/粳稻的品质变化。

To investigate the changes in storage characteristics and pasting characteristics of rice in different storage time.There were 40 kinds of japonica rice and 40 japonica rice with different storage years selected,and their main storage characteristics,physiological,biochemical and pasting characteristics were measured.The data were analyzed by mode of SPSS20.0 for the descriptive statistical analysis and principal component analysis.The results showed that with the increase of storage period,the germination rate,enzyme activity and sulfhydryl content of two kinds of rice were reduced.The reduction range was basically the same;fatty acid value,malondialdehyde content,and electrical conductivity increased;the increasing trend was basically the same.The gelatinization temperature enhanced in the pasting characteristics,the peak viscosity,the lowest viscosity,the final viscosity,and the peak time of the two types of rice reached the maximum in two years of storage,the indica rice was higher than the japonica rice.There were significant differences in the fatty acid and sulfhydryl content of indica rice between years,and the changes were most sensitive during the storage period.The germination rate of japonica rice showed significant differences between years.The germination rate of japonica rice showed the highest sensitivity during the storage period.The difference in catalase activity and malondindicaialdehyde content between the two types of rice was basically the same.By means of the principal component analysis,the quality changes of indica/japonica rice with different storage years can be clearly seen.