不同温度储藏糙米对糙米酵素食用安全性的影响
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摘要
在不同温度下储藏糙米,定期取样检测糙米的水分含量、粘度值及脂肪酸值;同时制备糙米酵素,测定其脂肪酸值、丙二醛和γ-氨基丁酸含量。结果表明:随着储藏时间增加,糙米水分含量和粘度值下降;糙米酵素脂肪酸值和丙二醛含量增多;γ-氨基丁酸含量先增加再减少,常温25℃和高温40℃储藏时糙米及其酵素中γ-氨基丁酸含量均在储藏60 d左右达到峰值,随后逐渐下降;在储藏150 d时,糙米酵素中有害成分增多,食用安全性下降,但仍可利用。
Brown rice was stored in different temperature, and did regular sampling and inspecting fatty acid value, moisture content and viscosity in brown rice; Brown rice enzyme was prepared at the same time, and determined the fatty acid value, malondialdehyde and γ-aminobutyric acid content in it. The results showed that: With the increase of storage time, moisture content and viscosity value in brown rice decreased; Fatty acid value and mda content in brown rice enzyme increased; γ-aminobutyric acid content increased first and then decreased, at the room temperature 25 ℃ and 40 ℃ high temperature storage of γ-aminobutyric acid content in brown rice and the enzyme was peaked when stored about 60 d, then gradually declined; Harmful ingredients in brown enzyme increased when stored about 150 d, and food safety declined, but still available.
Brown rice was stored in different temperature, and did regular sampling and inspecting fatty acid value, moisture content and viscosity in brown rice; Brown rice enzyme was prepared at the same time, and determined the fatty acid value, malondialdehyde and γ-aminobutyric acid content in it. The results showed that: With the increase of storage time, moisture content and viscosity value in brown rice decreased; Fatty acid value and mda content in brown rice enzyme increased; γ-aminobutyric acid content increased first and then decreased, at the room temperature 25 ℃ and 40 ℃ high temperature storage of γ-aminobutyric acid content in brown rice and the enzyme was peaked when stored about 60 d, then gradually declined; Harmful ingredients in brown enzyme increased when stored about 150 d, and food safety declined, but still available.
引文
[1]陈庶来,杨小明,刘伟民.糙米酵素发酵工艺的研究[J].食品科学,2005,26(7):275-277.
[2]李志江,鹿保鑫,戴凌燕,等.糙米酵素在食品应用中的研究初探[J].农产品加工:学刊,2009(8):11-14.
[3]杨振东.糙米储藏过程中品质变化研究进展[J].粮食与油脂,2010(4):1-3.
[4]王俊伟,纪淑娟,黄莉萍.功能糙米酵素的研制及其食用安全性控制[J].粮食加工,2008,33(2):26-27,66.
[2]李志江,鹿保鑫,戴凌燕,等.糙米酵素在食品应用中的研究初探[J].农产品加工:学刊,2009(8):11-14.
[3]杨振东.糙米储藏过程中品质变化研究进展[J].粮食与油脂,2010(4):1-3.
[4]王俊伟,纪淑娟,黄莉萍.功能糙米酵素的研制及其食用安全性控制[J].粮食加工,2008,33(2):26-27,66.