动态温湿度条件下糙米主要储藏品质指标变化
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摘要
目的:本实验通过研究温湿度动态变化条件下糙米储藏过程中主要生理生化指标的变化,为优化糙米安全储藏条件提供基础数据。方法:将初始水分质量分数分别为15%、17%、19%和21%的糙米,分别在低温动态组(L组)、中温动态组(M组)、高温动态组(H组)3种不同温湿度动态条件下模拟储藏240 d,观测糙米发芽率、脂肪酸值、过氧化氢酶活力等主要品质指标和低场核磁共振水分迁移规律的变化。结果:在240 d的储藏过程中,随着储藏时间的延长,发芽率、过氧化氢酶活力呈显著下降趋势,脂肪酸值呈先上升后下降的趋势,糙米品质发生劣变。初始水分质量分数高的糙米其自由水的质量分数要高于初始水分质量分数低的糙米;高温会引起水分迁移混乱,吸附水向自由水迁移,自由水质量分数升高。水分质量分数越高、温度越高,糙米就越容易发生霉变变质。储藏温度对发芽率、脂肪酸值、过氧化氢酶活力有显著影响,初始水分质量分数对发芽率、脂肪酸值有显著影响。结论:初始水分质量分数和储藏温度对糙米的品质特性影响显著。为防止糙米发生品质劣变,正常水分(质量分数15%)和偏高水分(质量分数17%、19%)的糙米安全储藏期为120 d,低温或中温可以延长正常水分糙米储藏期至180 d。
Objective: To investigate the changes in the main physiological and biochemical indexes of brown rice during storage under dynamic temperature and humidity conditions for the purpose of establishing the optimal conditions for safe storage of brown rice. Methods: Samples of brown rice with initial moisture contents of 15%, 17%, 19% and21% were stored for 240 days under dynamic conditions of low(Group L), medium(Group M) and high(Group H)temperatures. The changes in germination rate, fatty acid value and catalase activity were examined and the change in moisture migration pattern was assessed by low ?eld nuclear magnetic resonance(LF-NMR). Results: The germination rate and catalase activity decreased signi?cantly with the increase of storage time, the fatty acid value increased ?rst and then decreased, and the quality of brown rice was deteriorated. The higher the initial moisture content in brown rice, the higher the free water content. High temperature could cause disordered water migration, transforming bound water into free water and consequently increasing free water content. The higher the moisture content and the temperature, the more susceptible brown rice is to mildew. The storage temperature had a signi?cant effect on germination rate, fatty acid value and catalase activity. The initial moisture content also had a signi?cant effect on germination rate and fatty acid value. Conclusion: Both initial moisture content and storage temperature have significant effects on the quality characteristics of brown rice. To prevent the occurrence of quality deterioration, the safe storage period for brown rice with normal(15%) and high moisture content(17% and 19%) is 120 days. Low or medium temperature can extend the safe storage period for brown rice with normal water(15%) to 180 days.
Objective: To investigate the changes in the main physiological and biochemical indexes of brown rice during storage under dynamic temperature and humidity conditions for the purpose of establishing the optimal conditions for safe storage of brown rice. Methods: Samples of brown rice with initial moisture contents of 15%, 17%, 19% and21% were stored for 240 days under dynamic conditions of low(Group L), medium(Group M) and high(Group H)temperatures. The changes in germination rate, fatty acid value and catalase activity were examined and the change in moisture migration pattern was assessed by low ?eld nuclear magnetic resonance(LF-NMR). Results: The germination rate and catalase activity decreased signi?cantly with the increase of storage time, the fatty acid value increased ?rst and then decreased, and the quality of brown rice was deteriorated. The higher the initial moisture content in brown rice, the higher the free water content. High temperature could cause disordered water migration, transforming bound water into free water and consequently increasing free water content. The higher the moisture content and the temperature, the more susceptible brown rice is to mildew. The storage temperature had a signi?cant effect on germination rate, fatty acid value and catalase activity. The initial moisture content also had a signi?cant effect on germination rate and fatty acid value. Conclusion: Both initial moisture content and storage temperature have significant effects on the quality characteristics of brown rice. To prevent the occurrence of quality deterioration, the safe storage period for brown rice with normal(15%) and high moisture content(17% and 19%) is 120 days. Low or medium temperature can extend the safe storage period for brown rice with normal water(15%) to 180 days.
引文
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[10]陈霞,陈银基,蒋伟鑫,等.辐照糙米储藏过程中淀粉脂和非淀粉脂组成及变化[J].食品科学,2014,35(22):297-303.DOI:10.7506/spkx1002-6630-201422058.
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[12]曹俊,刘欣,陈文若,等.玉米储藏过程中生理代谢与品质变化机理研究进展[J].食品工业科技,2016,37(3):379-383.DOI:10.13386/j.issn1002-0306.2016.03.071.
[13]詹启明,古争艳,张来林,等.不同储藏方式对粳糙米储藏品质的影响[J].粮食与饲料工业,2013(1):1-5.DOI:10.7633/j.issn.1003-6202.2013.01.001.
[14]童茂彬,李岩,董晓欢,等.不同储藏方式对籼糙米储藏品质的影响研究[J].河南工业大学学报(自然科学版),2013,34(1):96-102.DOI:1673-2383(2013)01-0096-07.
[15]王玉凤,孙培玲,夏吉庆,等.糙米保鲜储藏技术试验研究[J].中国粮油学报,2009,24(5):95-98.DOI:1003-0174(2009)05-0095-04.
[16]陈银基,蒋伟鑫,曹俊,等.温湿度动态变化过程中不同含水量稻谷的储运特性[J].中国农业科学,2016,49(1):163-175.DOI:10.3864/j.issn.0578-1752.2016.01.015.
[17]TSUZUKI W,SUZUKI Y,YAMADA S,et al.Effect of oxygen absorber on accumulation of free fatty acids in brown rice and whole grain wheat during storage[J].LWT-Food Science and Technology,2014,58(1):222-229.DOI:10.1016/j.lwt.2014.02.015.
[18]宋伟,刘璐,支永海,等.不同储藏条件下糙米脂肪酸值变化研究[J].粮食与饲料工业,2011(1):4-7.DOI:10.3969/j.issn.1003-6202.2011.01.002.
[19]李央,刘昆仑,陈复生,等.不同处理糙米储藏期间脂肪酸及总酸的变化[J].食品与机械,2016,32(10):120-122;126.DOI:10.13652/j.issn.1003-5788.2016.10.028.
[20]袁建,刘婷婷,石嘉怿,等.环境温度对油菜籽储藏品质的影响[J].中国油脂,2013,38(6):55-59.DOI:1003-7969(2013)06-0055-05.
[21]HODGES R J,SURENDRO.Detection of controlled atmosphere changes in CO2-flushed sealed enclosures for pest and quality management of bagged milled rice[J].Journal of Stored Products Research,1996,32(1):97-104.DOI:10.1016/0022-474X(95)00029-7.
[22]宋伟,陈瑞,刘璐.不同储藏条件下糙米中过氧化氢酶活动度的变化规律[J].粮食储藏,2010,39(6):28-33.DOI:10.3969/j.issn.1000-6958.2010.06.009.
[23]高树成,赵旭,林子木.不同品种糙米储藏期间品质变化规律的研究[J].现代食品科技,2017,33(3):244-250;273.DOI:10.13982/j.mfst.1673-9078.2017.3.037.
[24]TOMMASI F,PACIOLLA C,DE PINTO M C,et al.Effects of storage temperature on viability,germination and antioxidant metabolism in Ginkgo biloba L.seeds[J].Plant Physiology and Biochemistry,2006,44(5/6):359-368.DOI:10.1016/j.plaphy.2006.06.014.
[25]张耀磊,翟焕趁,张帅兵,等.基于监测过氧化氢酶活性对储藏玉米AFB1污染的早期预警[J].食品与机械,2017,33(1):110-113.DOI:10.13652/j.issn.1003-5788.2017.01.026.
[26]HORIGANE A K,SUZUKI K,YOSHIDA M.Moisture distribution in rice grains used for sake brewing analyzed by magnetic resonance imaging[J].Journal of Cereal Science,2014,60(1):193-201.DOI:10.1016/j.jcs.2014.02.011.
[27]MARCONE M F,WANG S N,ALBABISH W,et al.Diverse food-based applications of nuclear magnetic resonance(NMR)technology[J].Food Research International,2013,51(2):729-747.DOI:10.1016/j.foodres.2012.12.046.
[28]刘潇,沈飞,黄怡,等.基于LF-NMR的糙米发芽过程水分状态变化[J].中国粮油学报,2018,33(4):7-12.DOI:1003-0174(2018)04-0007-06.
[29]夏天兰,刘登勇,徐幸莲,等.低场核磁共振技术在肉与肉制品水分测定及其相关品质特性中的应用[J].食品科学,2011,32(21):253-256.DOI:1002-6630(2011)21-0253-04.
[30]GENKAWA T,UCHINO T,INOUE A,et al.Development of a low-moisture-content storage system for brown rice:storability at decreased moisture contents[J].Biosystems Engineering,2008,99(4):515-522.DOI:10.1016/j.biosystemseng.2007.12.011.
[31]杨慧萍,李冬珅,乔琳,等.基于低场核磁研究稻谷吸附/解吸过程水分分布变化[J].中国粮油学报,2016,31(12):6-11.DOI:1003-0174(2016)12-0006-06.
[32]宋伟,李冬珅,乔琳,等.对不同含水量粳稻谷T2峰面积和MRI图像的定量分析[J].中国农业科学,2015,48(22):4529-4538.DOI:10.3864/j.issn.0578-1752.2015.22.013.
[2]SINGH J,KAUR L,OGAWA Y.Importance of chemistry,nutrition and technology in rice processing[J].Food Chemistry,2016,191:1-3.DOI:10.1016/j.foodchem.2015.07.060.
[3]吴晓娟,从竞远,吴伟,等.糙米发芽前后营养成分的变化及其对发芽糙米糊化特性的影响[J].食品科学,2017,38(18):67-72.DOI:10.7506/spkx1002-6630-201718011.
[4]于巍,周坚,徐群英,等.糙米与精米的营养价值与质构特性比较研究[J].食品科学,2010,31(9):95-98.DOI:1002-6630(2010)09-0095-04.
[5]韩璐,朱力杰,王勃,等.发芽糙米食品研究现状及展望[J].食品工业科技,2017,38(13):324-329.DOI:10.13386/j.issn1002-0306.2017.13.061.
[6]刘明,田晓红,刘艳香,等.全谷物重组速煮糙米的理化性质和蒸煮品质研究[J].食品工业科技,2014,35(3):71-75.DOI:10.13386/j.issn1002-0306.2014.03.042.
[7]姜雯翔,赵黎平,史晓媛,等.HS-SPME-GC-MS分析发芽糙米储藏过程中挥发性成分的变化[J].中国粮油学报,2013,28(10):123-128.DOI:1003-0174(2013)10-0123-06.
[8]陈银基,陈霞,蒋伟鑫,等.(60)Co-γ辐照处理对低温储藏糙米品质及微结构的影响[J].中国农业科学,2014,47(11):2214-2223.DOI:10.3864/j.issn.0578-1752.2014.11.015.
[9]张言秋,杜先锋.冷冻处理对糙米水分迁移以及微观结构的影响[J].安徽农业大学学报,2017,44(4):563-566.DOI:10.13610/j.cnki.1672-352x.20170811.031.
[10]陈霞,陈银基,蒋伟鑫,等.辐照糙米储藏过程中淀粉脂和非淀粉脂组成及变化[J].食品科学,2014,35(22):297-303.DOI:10.7506/spkx1002-6630-201422058.
[11]CHEN Y J,JIANG W X,JIANG Z Q,et al.Changes in physicochemical,structural,and sensory properties of irradiated brown japonica rice during storage[J].Journal of Agricultural and Food Chemistry,2015,63(17):4361-4369.DOI:10.1021/jf5047514.
[12]曹俊,刘欣,陈文若,等.玉米储藏过程中生理代谢与品质变化机理研究进展[J].食品工业科技,2016,37(3):379-383.DOI:10.13386/j.issn1002-0306.2016.03.071.
[13]詹启明,古争艳,张来林,等.不同储藏方式对粳糙米储藏品质的影响[J].粮食与饲料工业,2013(1):1-5.DOI:10.7633/j.issn.1003-6202.2013.01.001.
[14]童茂彬,李岩,董晓欢,等.不同储藏方式对籼糙米储藏品质的影响研究[J].河南工业大学学报(自然科学版),2013,34(1):96-102.DOI:1673-2383(2013)01-0096-07.
[15]王玉凤,孙培玲,夏吉庆,等.糙米保鲜储藏技术试验研究[J].中国粮油学报,2009,24(5):95-98.DOI:1003-0174(2009)05-0095-04.
[16]陈银基,蒋伟鑫,曹俊,等.温湿度动态变化过程中不同含水量稻谷的储运特性[J].中国农业科学,2016,49(1):163-175.DOI:10.3864/j.issn.0578-1752.2016.01.015.
[17]TSUZUKI W,SUZUKI Y,YAMADA S,et al.Effect of oxygen absorber on accumulation of free fatty acids in brown rice and whole grain wheat during storage[J].LWT-Food Science and Technology,2014,58(1):222-229.DOI:10.1016/j.lwt.2014.02.015.
[18]宋伟,刘璐,支永海,等.不同储藏条件下糙米脂肪酸值变化研究[J].粮食与饲料工业,2011(1):4-7.DOI:10.3969/j.issn.1003-6202.2011.01.002.
[19]李央,刘昆仑,陈复生,等.不同处理糙米储藏期间脂肪酸及总酸的变化[J].食品与机械,2016,32(10):120-122;126.DOI:10.13652/j.issn.1003-5788.2016.10.028.
[20]袁建,刘婷婷,石嘉怿,等.环境温度对油菜籽储藏品质的影响[J].中国油脂,2013,38(6):55-59.DOI:1003-7969(2013)06-0055-05.
[21]HODGES R J,SURENDRO.Detection of controlled atmosphere changes in CO2-flushed sealed enclosures for pest and quality management of bagged milled rice[J].Journal of Stored Products Research,1996,32(1):97-104.DOI:10.1016/0022-474X(95)00029-7.
[22]宋伟,陈瑞,刘璐.不同储藏条件下糙米中过氧化氢酶活动度的变化规律[J].粮食储藏,2010,39(6):28-33.DOI:10.3969/j.issn.1000-6958.2010.06.009.
[23]高树成,赵旭,林子木.不同品种糙米储藏期间品质变化规律的研究[J].现代食品科技,2017,33(3):244-250;273.DOI:10.13982/j.mfst.1673-9078.2017.3.037.
[24]TOMMASI F,PACIOLLA C,DE PINTO M C,et al.Effects of storage temperature on viability,germination and antioxidant metabolism in Ginkgo biloba L.seeds[J].Plant Physiology and Biochemistry,2006,44(5/6):359-368.DOI:10.1016/j.plaphy.2006.06.014.
[25]张耀磊,翟焕趁,张帅兵,等.基于监测过氧化氢酶活性对储藏玉米AFB1污染的早期预警[J].食品与机械,2017,33(1):110-113.DOI:10.13652/j.issn.1003-5788.2017.01.026.
[26]HORIGANE A K,SUZUKI K,YOSHIDA M.Moisture distribution in rice grains used for sake brewing analyzed by magnetic resonance imaging[J].Journal of Cereal Science,2014,60(1):193-201.DOI:10.1016/j.jcs.2014.02.011.
[27]MARCONE M F,WANG S N,ALBABISH W,et al.Diverse food-based applications of nuclear magnetic resonance(NMR)technology[J].Food Research International,2013,51(2):729-747.DOI:10.1016/j.foodres.2012.12.046.
[28]刘潇,沈飞,黄怡,等.基于LF-NMR的糙米发芽过程水分状态变化[J].中国粮油学报,2018,33(4):7-12.DOI:1003-0174(2018)04-0007-06.
[29]夏天兰,刘登勇,徐幸莲,等.低场核磁共振技术在肉与肉制品水分测定及其相关品质特性中的应用[J].食品科学,2011,32(21):253-256.DOI:1002-6630(2011)21-0253-04.
[30]GENKAWA T,UCHINO T,INOUE A,et al.Development of a low-moisture-content storage system for brown rice:storability at decreased moisture contents[J].Biosystems Engineering,2008,99(4):515-522.DOI:10.1016/j.biosystemseng.2007.12.011.
[31]杨慧萍,李冬珅,乔琳,等.基于低场核磁研究稻谷吸附/解吸过程水分分布变化[J].中国粮油学报,2016,31(12):6-11.DOI:1003-0174(2016)12-0006-06.
[32]宋伟,李冬珅,乔琳,等.对不同含水量粳稻谷T2峰面积和MRI图像的定量分析[J].中国农业科学,2015,48(22):4529-4538.DOI:10.3864/j.issn.0578-1752.2015.22.013.