糙米储藏过程中表面颜色变化的研究  

STUDY ON COLOR CHANGE OF STORED BROWN RICE

作　　者：邹强[1] 刘建伟[1] 魏西根[1] 许琳[1] 

机构地区：[1]西华大学生物工程学院,成都610039

出　　处：《粮食储藏》2007年第2期34-39,共6页Grain Storage

摘　　要：对表面性状和储藏温度不同的糙米进行储藏实验,主要用测色色差计测定了糙米储藏过程的表面颜色变化。结果表明:用测色色差计可以检测到糙米储藏过程的米粒表面颜色的变化;储藏过程米粒表面的L值、a值、b值随着米粒表面损伤程度增大,储藏温度升高,储藏时间延长而增大;糙米储藏过程的色差△E值变化与脂肪酸值增加的趋势一致,两者的相关系数r=0.90,具有较高的关联性;在建立色差△E值与脂肪酸值的关联的基础上,有用测色色差计测定色差△E值代替脂肪酸值测定的可能性。The brown rice with different surface characters was stored at different temperatures, the color change during storage of the brown rice was determined with the color difference meter. The results showed that values of L, a and b of the surface of the brown rice increased during storage with the development of skin damage degree and the increase of storage temperature and storage period;color difference △E was correlation very well with increase of fatty acid value, the coefficient of correlation r = 0.90 ;on the basis of the correlation between △E and fatty acid value, the measurement of fatty acid value have possibility to be replaced by measurement of △E through color difference meter.

关 键 词：糙米 储藏 表面颜色 色差 脂肪酸值 

分 类 号：S379[农业科学—农产品加工]