稻谷新鲜度敏感指标筛选及陈化机理的探讨  

Selection of Sensitive Indexes for Paddy Freshness and Discussion on Paddy Deterioration Mechanism

作　　者：周显青[1] 张玉荣[1] 王锋[1] 

机构地区：[1]河南工业大学,河南郑州450052

出　　处：《粮食与饲料工业》2007年第9期4-6,12,共4页Cereal & Feed Industry

基　　金：国家十五科技攻关课题"粮食(稻谷和玉米)新陈度快速检测技术研究与仪器开发"(2004BA523B07-01)

摘　　要：收集了储藏0—5年的籼稻和粳稻样品（各60个）的电导率、丙二醛（MDA）含量、过氧化氢酶（CAT）活性等品质指标的测定数据，然后采用多元逐步回归分析法对籼稻电导率、脂肪酸值、MDA含量、CAT、POD、PPO活性指标进行籼稻新鲜度敏感指标的筛选，并从筛选结果出发讨论了籼稻和粳稻的陈化机理。结果表明：①电导率、MDA含量对籼稻新鲜度有显著影响，其中电导率对籼稻新鲜度敏感度最大，MDA含量次之；脂肪酸值、MDA含量对粳稻新鲜度有显著影响，其中脂肪酸值对对粳稻新鲜度敏感度最大，MDA含量次之。②籼稻和粳稻在储藏过程中，其陈化机理存在一定的差异，籼稻膜脂主要以氧化和过氧化作用为主，而粳稻则以膜脂水解作用为主。The measured data of quality index such as electrical conductance, MDA content, enzyme activity and fat acid value were collected for 60 long-grain rice samples and 60 short-grain rice samples stored for 0 to 5 years. The sensitive indexes for freshness of long-grain rice/ short-grain rice were selected from above-mentioned indexes by multiple stepwise regression of SPSS10.0, and the mechanism on long-grain rice/short-grain rice deterioration was discussed based on selective results. The results showed as follows： ①The electrical conductivity and electrical conductivity effected significantly the freshness of long-grain rice, of which the electrical conductivity was most sensitive to the freshness of long-grain rice and MDA content was the second ; the fatty acid value was most sensitive to the freshness of short-grain rice, MDA content was the second. ②The deterioration mechanisms of long-grain rice/short-grain rice were different in a certain extent, of which lipid oxidation and peroxidation of cell membrane were main actions during deterioration of long-grain rice, but hydrolization of cell membrane was the main action during deterioration of short-grain rice.

关 键 词：稻谷 新鲜度 敏感指标 筛选 陈化 机理 

分 类 号：TS210.2[轻工技术与工程—粮食、油脂及植物蛋白工程]