贮藏温度对小站稻米品质的影响

Effect of Storage Temperature on the Quality of Small Station Rice

本文实测了不同贮藏温度对天津小站稻米品质的影响。将预冷后的稻米分别放入0℃、4℃、10℃、15℃、25℃的冷间中进行贮藏,测量贮藏过程中小站稻米的硫化物、蛋白质、淀粉的含量变化以及过氧化氢酶的活性变化。实验结果表明:在贮藏过程中,温度对稻米的蛋白质含量影响较小;0℃和4℃的贮藏条件能够保持小站稻米的芳香气味和淀粉含量,且能维持过氧化氢酶活性,有效地减缓小站稻米的劣变。

Tianjin Jinnan small station rice is used as experimental material to study the effects of different storage temperatures on its quality. The contents of sulfide, protein and starch and the activity of catalase during storage are analyzed. The results show that temperature has little effect on the protein content of rice during storage. The storage conditions of 0 °C and 4 °C can maintain the aromatic scent and starch content of small station rice, and maintain the activity of catalase, which effectively slows down the deterioration of small station rice.