低温贮藏对不同形态籼粳杂交稻米品质及挥发性成分的影响

Effects of Low Temperature Storage on the Quality and Volatile Components of Indica-japonica Hybrid Rice with Different Forms

为明确不同形态贮藏籼粳杂交稻米品质及挥发性成分变化规律,研究以甬优1540稻米为试材,在稻谷、糙米、精米三种形态贮藏条件下,以常规仓储为对照,考察了低温(15±1℃,RH60%)对其品质(脂肪酸值、感官评分)及挥发性成分的影响。结果表明,采用低温贮藏稻米,6个月开始感官品质显著优于常规仓储,12个月后脂肪酸值显著优于常规仓储,而采用稻谷或糙米形态贮藏显著优于精米贮藏(12个月);采用气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)分析不同处理的稻米挥发性成分时发现,相对于新鲜稻米,经贮藏6~12个月稻米中醛酮类物质含量升高,其中,贮藏6个月的样本间挥发性成分差异相对较小,贮藏12个月的样本间差异相对较大,常温样本中的2-甲基丁醇、戊醛、己醛、3-甲基丁醛等物质含量高于低温贮藏,环己酮、2-丁酮、丁醛、3-羟基-2-丁酮等物质含量低于低温贮藏。综上,相对于常规贮藏,稻谷或糙米低温贮藏可以更好地维持籼粳杂交稻米品质及挥发性成分。研究可为籼粳杂交稻米采后贮运生产提供数据参考。

To elucidate the variations in quality and volatile component changes in different forms of stored indica-japonica hybrid rice,a study was conducted with Yongyou 1540 rice as the test material.Under storage conditions of paddy,brown rice,and milled rice,compared to conventional warehousing,an investigation was conducted to assess the influence of low-temperature storage(15±1 ℃,RH 60%) on its quality(fatty acid value,sensory evaluation) and volatile components.Results showed that storing rice at low temperatures significantly enhanced sensory quality when comparing with conventional storage after six months,and the fatty acid value was notably superior after 12 months.Moreover,storing rice as paddy or brown rice significantly outperformed milled rice storage(at 12 months).Analysis using gas chromatography-ion mobility spectrometry(GC-IMS) to examine the volatile components of the rice under different treatments,aldehyde and ketone substances in rice stored for 6~12 months increased in comparison of fresh rice.Among these,the differences in volatile components were relatively minor between samples stored for 6 months and notably greater between samples stored for 12 months.Substances like 2-methyl-1-butanol,pentanal,hexanal,3-methylbutanal were found in higher concentrations in room temperature samples compared to low-temperature storage,while cyclohexanone,2-butanone,butanal,3-hydroxy-2-butanone were lower in concentration.In conclusion,low-temperature storage of paddy or brown rice maintained the quality and volatile components of indica-japonica hybrid rice better than those of conventional storage.This research can provide essential data and theoretical foundations for post-harvest storage and production of indica-japonica hybrid rice.