薏仁米贮藏过程中品质的变化
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摘要
以贵州兴仁薏仁米作为试验材料,研究了薏仁米贮藏过程中品质的变化。结果表明,在为期1年的贮藏过程中,薏仁米的颜色、气味、主要成分及关联指标变化明显,表明薏仁米品质随贮藏时间的延长而下降。薏仁米色泽随着贮藏时间的延长,由最初的乳白色、有光泽,逐渐变暗偏黄且带有灰色;气味也由最初的甜香气,最终呈哈败味。在贮藏期间,薏仁米的蛋白质、淀粉和灰分含量的变化无显著差异,但水分含量逐渐降低(降低37.06%),脂肪含量减少明显(减少15.00%);薏仁米贮藏过程中脂肪酸值、过氧化值、电导率、丙二醛含量升高,分别增加了272.56%,416.21%,123.78%,99.91%,脂肪酶活性呈先升后降的趋势。薏仁米的脂肪氧化是其品质变化的主要原因,关联指标如肪酸值、过氧化值、丙二醛值、脂肪酶活动度和电导率的变化,均灵敏地反映其品质的下降。
The aim of the study was to explore quality of coix seed grown in Xingren,Guizhou(China)during storage.The results indicated that,color,ordor,main contents and correlate indexs of coix seed changed significantly during storage,which reflect the quality of coix seed decreases.Results:the color of coix seed changed with storing time lengthening.Original milky white,glossy coix seed became dimmed with yellowish and grayish with storing period lengthens.The odor was also from the original sweet aroma,which was ultimate rancidity.The rancidity of coix seed bacame stronger with storing time lengthening.During storage period,there was no significant difference in protein,starch and ash contents,but moisture content declined gradually(decreaesd 37.06%),fat content reduced obviously(reduced 15.00%).Fatty acid value,peroxide value,electric conductivity,malondialdehyde and reducing sugar content of coix seed increased with storing time lengthening,and increased 272.56%,416.21%,123.78%,99.91% and 5.83%,respectively.While,the acidity and lipase activity increased at first and then decreased.The fatty oxidation of coix seed was the main cause of the decrease in quality.Changes in fatty acid value,peroxidation value,malondialdehyde content,lipase activity and electric conductivity sensitively reflect the fat oxidation of coix seed with storing period lengthens,and reflect the decline of coix seed quality.
The aim of the study was to explore quality of coix seed grown in Xingren,Guizhou(China)during storage.The results indicated that,color,ordor,main contents and correlate indexs of coix seed changed significantly during storage,which reflect the quality of coix seed decreases.Results:the color of coix seed changed with storing time lengthening.Original milky white,glossy coix seed became dimmed with yellowish and grayish with storing period lengthens.The odor was also from the original sweet aroma,which was ultimate rancidity.The rancidity of coix seed bacame stronger with storing time lengthening.During storage period,there was no significant difference in protein,starch and ash contents,but moisture content declined gradually(decreaesd 37.06%),fat content reduced obviously(reduced 15.00%).Fatty acid value,peroxide value,electric conductivity,malondialdehyde and reducing sugar content of coix seed increased with storing time lengthening,and increased 272.56%,416.21%,123.78%,99.91% and 5.83%,respectively.While,the acidity and lipase activity increased at first and then decreased.The fatty oxidation of coix seed was the main cause of the decrease in quality.Changes in fatty acid value,peroxidation value,malondialdehyde content,lipase activity and electric conductivity sensitively reflect the fat oxidation of coix seed with storing period lengthens,and reflect the decline of coix seed quality.
引文
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[23]周显青,张玉荣.大米食味品质评价技术进展[J].粮食与饲料工业,2011,12(5):37-41.
[2]ZHU Fan.coix:Chemical composition and health effects[J].Trends in Food Science&Technology,2017,61:160-175.
[3]CHEN Chao,ZHANG Yi-yi,GAO Yu-long,et al.Identification and anti-tumour activities of phenolic compounds isolated from defatted adlay(coix lachryma-jobi,L.,var.mayuen Stapf)seed meal[J].Journal of Functional Food,2016,26:394-405.
[4]NUMATA M,YAMAMOTO A,MORIBAYASHI A,et al.Antitumor components isolated from the Chinese herbal medicinecoix lachryma-jobi[J].Planta Medica,1994,60(4):356-359.
[5]HONG-JHANG C,CHENG-PEI C,WENCHANG C,et al.Anti-inflammatory effects and chemical study of a flavonoidenriched fraction fromadlay bran[J].Food Chemistry,2011,126(4):1 741-1 748.
[6]WU Sz-jie,FANG Jong-yi,NG Chung-chai,et al.Anti-inflammatory activity of Lactobacillus-fermented adlay-soymilk in LPS-induced macrophages through suppression of NF-κBpathways[J].Food Research International,2013,52(1):262-268.
[7]CHEN Hong-jhang,HSU Hsin-yi,CHIANG Wenchang.Allergic immune-regulatory effects of adlay bran on an OVA-immunized mice allergic model[J].Food&Chemical Toxicology,2012,50(10):3 808-3 813.
[8]YEH P H,CHIANG W,CHIANG M T.Effects of dehulledadlay on plasma glucose and lipid concentrations in streptozotocin-induced diabetic rats fed a diet enriched in cholesterol[J].International Journal for Vitamin&Nutrition Research,2006,76(5):299-305.
[9]张明发,沈雅琴.薏仁米药理研究进展[J].上海医药,2007,28(8):360.
[10]袁芳芳.稻谷储藏过程中的品质变化分析与控制[J].粮食加工,2014(3):74-76.
[11]申晓曦,李汴生,阮征,等.水分含量对花生仁储藏过程中的品质影响研究[J].现代食品科技,2011,27(5):495-498.
[12]张欣,汤云龙,汪楠,等.稻谷储藏过程中主要品质的变化研究[J].食品科技,2018,43(3):122-125.
[13]陈建勋,王晓峰.植物生理学实验指导[M].广州:华南理工大学出版社,2002:124-126.
[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(1):96-102.
[15]谢宏.稻米储藏陈化作用机理及调控的研究[D].沈阳:沈阳农业大学,2007:45-56.
[16]王肇慈,孙明.国内外粮食储藏品质评价与技术状况[J].南京经济学院学报,1997(4):113-115.
[17]杨凤仪,卢红梅,陈莉,等.薏仁米储藏过程中陈化机理的研究[J].保鲜与加工,2016(4):48-55.
[18]伦利芳.大米低温储藏后在不同环境条件下其品质变化[D].郑州:河南工业大学,2013:31-38.
[19]雷凡.籼糯糙米储藏过程中脂质变化及流变学特性的研究[D].武汉:武汉轻工大学,2015:14-22.
[20]葛秀春,宋凤鸣,郑重.膜脂过氧化与水稻对稻瘟病杭性的关系[J].浙江大学学报:农业与生命科学版,2000,26(2):235-238.
[21]郭利利,周显青,熊宁,等.压榨型鲜湿米粉条感官评价方法的研究[J].现代食品科技,2016(2):253-261.
[22]王波,刘正,郭凤娟.鲜食糯玉米品质评价的分析[J].安徽农学通报,2004,10(5):37-38.
[23]周显青,张玉荣.大米食味品质评价技术进展[J].粮食与饲料工业,2011,12(5):37-41.