不同储藏温度对香稻谷品质和香气的影响

Effects of different storage temperatures on the quality and aroma of fragrant rice paddy

以常规香稻品种美香占2号和象牙香占为试验材料,在150 d的储藏周期中,探究不同储藏温度对香稻谷品质指标和香气(2-乙酰基-1-吡咯啉,2-AP)的影响。结果表明:在150 d储藏周期内,室温条件下2个品种的品质指标呈劣变趋势,香气含量逐渐下降。2个品种的脂肪酸值与储藏时间和储藏温度呈极显著正相关,香气与储藏时间和储藏温度呈极显著负相关,碱消值与储藏时间呈极显著负相关;直链淀粉与储藏温度呈显著正相关。象牙香占的整精米率与储藏时间呈极显著负相关,美香占2号的整精米率与储藏时间呈显著负相关。2-AP含量可以作为香稻储藏的评价指标。

Using conventional fragrant rice varieties Meixiangzhan 2 and Xiangyaxiangzhan as experimental materials,the effects of different storage temperatures on quality indexes and aroma(2-acetyl-1-pyrroline,2-AP) of fragrant rice were investigated during a storage period of 150 days.The results showed that the quality indexes of the two varieties showed a trend of deterioration and the aroma content gradually decreased during the 150 d storage period at room temperature.The fatty acid value of the two varieties were positively correlated with storage time and storage temperature,the aroma was negatively correlated with storage time and storage temperature,and the alkali spreading value was negatively correlated with storage time.Amylose was positively correlated with storage temperature.There was a significant negative correlation between the whole milled rice rate of Meixiangzhan 2 and the storage time,and there was a significant negative correlation between the whole milled rice rate of Xiangyaxiangzhan and the storage time.The content of 2-AP could be used as an evaluation index for storage of fragrant rice.